DAY 1

Layer watermelon rinds and salt in a large glass or stainless-steel bowl, cover with cool water. Place a large clean inverted plate on top of the rind and weigh down with one or two quart jars filled with water and capped. Cover with plastic wrap or a clean towel and refrigerate for 8 hours or overnight.

DAY 2

Transfer rind to a colander placed over a sink. Drain and rinse in cool running water. Drain and rinse again. Drain thoroughly.

Place rind and water to cover in a large stainless-steel saucepan. Bring to a boil over medium-high heat. Reduce heat and boil gently until rind is fork-tender, about 10 minutes. Drain and set aside.

Combine sugar, vinegar and cinnamon stick halves in a clean large stainless-steel saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar. Reduce heat and boil gently for 5 minutes, until cinnamon has infused the liquid. Add drained rind and return to a boil. Reduce heat and boil gently, stirring occasionally, for 1 hour, until watermelon is translucent. Discard cinnamon sticks.

Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set aside with bands

Ladle hot rinds into a hot jar leaving a 1/2 inch headspace. Ladle hot pickling liquid into jar to cover rind leaving 1/2 inch headspace Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling-water canner. Repeat until all jars are filled.

Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process pint jars 15 minutes, adjusting for altitude. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12-24 hours. Check lids for seal, they should not flex when center is pressed