Watermelon Pickles

Watermelon Pickles
If you love salty-sweet flavor pairings, wrap a paper thin slice of proscuitto around a chunk of pickled melon. Or for a healthful breakfast, dip bare pickled melon chunks in greek yogurt.(This recipe should be made a day in advance to allow overnight stand time to take place).
Prep: 1 hour Stand: overnight
Cook: 55 minutes Process: 10 minutes
1 10-pound watermelon
6 cups water
1/3 cup pickling salt
        cold water
3 1/2 cups sugar
1 1/2 cups white vinegar
1 1/2 cups water
15 inches (about 5 sticks) stick cinnamon, broken
2 teaspoons whole cloves 

1. Peel rind of watermelon. Cut rind off, and trim off the pink flesh, discard peel and flesh. Cut the rind into 1-inch squares or other 1-inch shapes. Measure 9 cups rind.
2. Place the 9 cups rind in a large, nonmetal bowl (or plastic tub). In another large bowl, combine the 6 cups water and the pickling salt; pour over rind (add morem water if necessary, to cover rind). Cover bowl and allow to stand at room temperature overnight.
3. Pour the rind mixture into a colander in sink. Rinse mixture under cold water; drain well. Transfer rind to 4-quart heavy pot. Add enough cold water to cover rind. Bring to boiling; reduce heat. Simmer, covered, for 20-25 minutes or until rind is tender; drain.
4. Meanwhile, for syrup, in a 6-to 8-quart stainless-steel, enamel, or nonstick heavy pot, combine sugar, vinegar, the 1 1/2 cups water, the stick cinnamon, and cloves. Bring to boiling, stirring until sugar dissolves; reduce head. Simmer, uncovered, for 10 minutes. Strain mixture through a sieve, reserving liquids. Discard solids and return liquids to same pot.
5. Add watermelon ridn to syrup in pot. Bring to boiling; reduce heat. Simmer, covered, for 25-30 minutes  or until rind is translucent.
6. Pack hot rind and syrup into hot, sterilized, HALF PINT canning jars, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids.