Choose a large seedless watermelon and cut in half. Remove all the flesh leaving just a bit of red flesh on the rind. Cut off the green skin and cut rind into 2-3 inch strips. In a large bowl place 6 cups of rind into 2 quarts of cold water, add remaining ingredients and let soak 5-6 hours or overnight in the refrigerator. Rinse the rind in a large colander rinsing off as much of the pickling spice as possible

In a large stockpot cover rind with cold water, add the sliced ginger and cook for 30 minutes or until fork-tender. Drain ginger water keeping the ginger flesh with the rind.

To make syrup combine 5 cups water, watermelon rind, cinnamon sticks, whole cloves, 4 cups sugar, sliced lemon, and candied ginger. Gently boil for 30 minutes

24 -6 ounce sterilized canning jars, hot from the water bath

Using a pair of tongs gently remove the flesh of the watermelon rind, lemon peel and ginger and place in sterilized jars. Using funnel ladle or pour hot syrup over the rind leaving ¼ inch at the top of the jar free. Wipe rims with a damp paper towel to clean any spilled food to make sure a tight seal.  Cover with lids tightly and boil filled jars in a water bath for 15 minutes. Remove to a clean hand towel and let stand until you hear a distinctive “pop” or “ping” sound.  It can take up to 24 hours for a proper seal on some jars, so don’t be afraid if you don’t hear the popping sound right away.  If by chance, one of the jars doesn’t seal (push the top of the lid and if it moves up and down it’s not sealed). Refrigerate and enjoy right away with your family and friends. You can also Reprocess an unsealed jar by placing a new heated lid on the jar and re-heating per the recipe instructions.

Makes 18