Step 1

Cut the rind off 1 medium watermelon, leaving a very small amount of pink flesh on the rind. Using a vegetable peeler or paring knife, peel the outer green skin from the rind. Cut the watermelon rind into 1-inch cubes. Measure out 2 pounds of the rind (6 1/2 to 7 cups).

Step 2

Place the rind in a large non-reactive container. (I used an 8-cup plastic food storage container with a lid.) Add enough cool water to completely cover the rind, measuring the amount you use before you put it in. Add 1/4 cup pickling salt for each quart of water used and stir until dissolved. Cover and let soak at room temperature overnight.

Step 3

Sterilize 5 to 6 pint canning jars and lids; keep warm until ready to fill. Prepare a water bath canner so the water is boiling and ready to process.

Step 4

Drain the watermelon rind well. Place in a stainless steel stockpot. Add enough cool water to cover the rind. Bring to a gentle boil over medium-high heat. Simmer until the rind is tender but not soft, 12 to 14 minutes. Drain well and return the rind to the stockpot.

Step 5

Thinly slice 1 medium lemon croswise and remove any seeds. Place in a small saucepan and add just enough water to cover. Bring to a rapid simmer over medium heat. Continue to simmer until the lemon is tender and nearly all the water evaporates, 10 to 15 minutes. Watch carefully to make sure the lemon doesn’t scorch. Drain off any remaining water.

Step 6

Add the lemon, 4 1/2 cups granulated sugar, 2 cups distilled white vinegar, 2 cups water, 4 of the cinnamon sticks, 2 teaspoons whole cloves, and 1 teaspoon ground allspice to the watermelon rind. Bring to a boil over medium heat. Continue to simmer, stirring frequently, until the rind is translucent and the mixture is reduced in volume, 25 to 30 minutes.

Step 7

Remove the cinnamon sticks and discard. Using a slotted spoon, pack the watermelon rind into the jars, leaving 1/2-inch headspace. Add a fresh cinnamon stick to each jar. Ladle the hot syrup into the jars, covering the rind and and still leaving 1/2-inch headspace. Remove any air bubbles. If needed, add more syrup to maintain the headspace. (Discard any leftover syrup.) Wipe the jar rims with a clean, damp paper towel. Apply the lids and bands.

Step 8

Process the jars in a water bath canner for 10 minutes. (Start the timer after the water has returned to a boil.) Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals. Store in a cool, dry, dark place for up to 1 year. Any jars that did not seal can be refrigerated and used within 1 month.