Trim off green rind and pink portion of watermelon rind. Cut into 1-inch cubes or any size desired.
Soak in salt water (1/4 cup salt to 1 quart water). Drain. Rinse and cover with cold water. Cook until tender but not soft. Drain and pat off excess water with paper towel.
Combine sugar, vinegar, oil of cloves and oil of cinnamon. Heat to boiling. Pour over rinds and let stand overnight.
Next morning heat rinds in syrup and seal in hot, sterilized jars.
The oil of cloves and oil of cinnamon keep the rinds clear and translucent. Green or red food coloring may be added and will make pretty pickles for the holidays.