I found the recipe last night. I hope you like them as much as my family does. They are RATHER sweet, but I like them that way.
WATERMELON PICKLES
Rind of 1 (20 lb.) watermelon
1 gal. cold water
2 tbsp. sale
2 C vinegar
7 C sugar
1 tbsp. whole cloves
2 or 3 sticks cinnamon
Choose a melon with thick, firm rind. Trim off outer green skin and pink flesh, leaving a very thin line of pink. Stamp out rind with small cookie cutter or cut into neat squares.
Soak overnight in brine made of 1 gal. cold water and 2 tbsp. sale. In morning, rinse in cold water and let stand in ice water for 1 hour.
Drain; cover with boiling water and simmer until tender.
Prepare syrup of vinegar, sugar and spices tied loosely in clean, thin white cloth. Add drained rind to boiling syrup. Cook gently until rind is clear and transparent. Remove spices. Put rind and syrup into a crock and let stand 24 hours or longer.
Pack rind in hot pint jars and pour syrup, which has been brought to a boil, over the rind. Adjust lids at once. Process in boiling water bath (212 deg. F.) 5 minutes. Remove jars from canner and complete seals unless closures are the self-sealing type. Makes 6 pints.