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1
Place the rind in a large bowl and toss with the salt.
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2
Cover with 1 quart cold water.
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3
Refrigerate overnight.
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4
Drain the watermelon.
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5
Bring a large kettle 1/4 full of water to a boil and add the rind.
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6
Cook until tender when pierced with the tip of a knife, about 15 minutes.
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7
Drain and set aside.
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8
Return kettle to the stove.
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9
Add sugar, vinegar, lemon, cinnamon stick, cloves, allspice and 2 cups water.
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10
Bring to a boil.
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11
Add the rind and simmer until tender and translucent, about 10 minutes.
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12
Have ready 3 hot, sterilized pint (2-cup) canning jars and lids.
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13
Gently pack the hot rind into the jars, leaving 1/4inch of space below the lip.
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14
Pour enough liquid into the jars to cover the rind.
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15
Wipe rims with a clean, damp towel and screw lids on securely but not too tightly.
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16
Fill a large kettle fitted with a rack halfway with water and bring to a boil.
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17
Meanwhile, bring a teapot full of water to a boil.
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18
Place the filled jars on the rack (do not let them touch -- work in batches if necessary) and pour in boiling water from the teapot until jar tops are covered by 2 inches.
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19
Bring to a boil and boil 10 minutes.
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20
Using tongs, remove jars from the kettle.
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21
Using potholders, tighten lids.
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22
Allow to cool.
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23
Store in a cool, dark place.
