Watermelon Rind Pickles

'Separate the red part from the watermelon and cut off the green rind, leaving only the white part.'

'Cut the white part into 2 1/2 cm cubes, measuring 6 cups.'

'Mix 4 cups of water with salt.'

'Pour it over the rind to cover it.'

'If necessary, add a little more water.'

'Let it sit for one day and then another.'

'Drain and rinse the rind.'

'Cover it with cold water.'

'Simmer in a covered pot for 25 minutes.'

'Drain and reserve.'

'Mix sugar, white vinegar, 1 cup of water, cinnamon, and whole cloves.'

'Cook without covering, over low heat, for 10 minutes.'

'Boil and combine with reserved rind and lemon slices.'

'Simmer in a covered pot again for 25 minutes, until the rind is clear.'

'Place the rind and liquid into sterilized glass jars with lids, leaving 1 cm of headspace.'

'Add lids and close tightly.'

'Simmer in a water bath with boiling water for 5 minutes.'

'Fill 1 liter containers.