In a glass or pottery bowl, place Watermelon, meat scooped out, green skin peeled and the rind cut however you want and cover with water. Add 3/4 C pickling salt. Cover and refrigerate overnight.
Drain and place rinds in stockpot. Cover with fresh water and bring to boil. Boil for 30 minutes. Drain.
In a piece of cheesecloth, put 2 T cloves, 1/2 t mustard seeds & 10 cinnamon sticks broken into pieces. Tie with kitchen string. Place in stock pot. Add rinds, 1 qt apple cider vinegar & 2 C sugar. Bring to boil over medium heat for 45 minutes. Remove from heat. Add 4 drops green food coloring, if desired.
Use instructions from my Dill Pickles recipe on how to can.