Trim the green skin and most of the pink meat from the rind of a large watermelon. Cut in strips about 1 inch wide and 3 inches long. Soak overnight in salt water to cover. Use 4 tsp. salt for each quart of water. Drain next day.
Cover with fresh water and cook until tender. Drain well. Put cloves, cinnamon, and mustard seed in a cheesecloth bag and add to sugar and vinegar. Bring to a boil. Turn off heat and let stand for 15 minutes. Add well drained watermelon pieces, and cook gently until clear and transparent (about 10 minutes). Pack at once in sterilized jars.
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