Sweet Watermelon Rind Pickles (4 one-pint(US) jars)

Two lean quarts (8c.) Watermelon rind. (see below for preparation)
Brine (2 quarts of water + 1/3 c. salt) (for soaking only)
6c. White Vinegar
4c. Sugar
1Tb whole cloves
2Tb gound cinnamon
3 drops red food colouring (optional)

Two quarts of rind should be easily obtained from one large watermelon.
The quarts should not be tightly packed. (You can use the canning jars to ensure that you’re not cooking more or less than needed to fill 4 US one-pint
jars.
The outer skin must be peeled, and any residue flesh should be removed from the green rind.
Cut the rind into approx. 1-inch chunks.

Place chunks into a non-metal bowl, add brine mixture (adding more water to cover rinds if necessary), and soak overnight in refrigerator.

Drain and cover with fresh water; transfer to a large saucepan, boil for 30 minutes; drain.

Pour vinegar into a separate saucepan with sugar and spices (cloves can be tied in a cheese cloth, if you do not wish to can with these still intact).
Bring vinegar solution to a boil, and then remove from heat and allow to stand for 15 minutes.

Add the drained watermelon rind.
Boil gently until rind is transparent and syrup is slightly thickened, about 45 to 55 minutes.
Add the food coloring, if using.

Spoon into hot sterilized 1-pint jars, leaving about 1/2-inch head space, and seal.
Process jars in boiling water bath for 10 minutes. (For altitudes from 1,001 to 6,000 feet, process for 15 minutes. For altitudes over 6,000 feet, process for 20 minutes.)