1. Cut rind into bite sized pieces, and trim tough, outer green rind from watermelon. (I found a paring knife to work best for this, rather than a potato peeler)
2. Layer rind in a large bowl or jars with salt. Don’t worry about getting the right distribution, just put a layer of rind in, and top with a big sprinkle of salt, and repeat.
3. Cover with water. You may need to weigh watermelon down to keep it from floating.
4. Let refrigerate overnight, or at least 12 hours. 
5. When ready to pickle, Drain and rinse watermelon rind, then add to a large pot and cover with fresh water
6. Heat to a simmer, and simmer until rind is just tender
7. Remove from heat and drain
8. In another large pan (at least 4 quarts), combine sugar, vinegar, cinnamon, and cloves.
9. Heat, stirring until sugar dissolves
10. Add watermelon rind, and bring to a simmer
11. Cook until rind is translucent. 

To can: 

1. Remove cinnamon sticks (you can add them to the jars if you want), and use a slotted spoon to pack watermelon rind into sanitized canning jars, leaving 3/4 inch headspace.
2. Ladle the pickling brine over the rind, leaving a 1/2 inch of headspace in the jar.
3. Use a soft cloth, or damp paper towel to remove any debris from jar rims, and screw down lids and rings.
4. Prepare your water bath canner by adding inner rack, and filling with hot water.
5. Lower jars into water, using jar tongs if needed to protect your fingers from the hot water.
6. Make sure jars do not touch each other inside the canner.
7. Cover with additional hot water if needed to make sure the jars have at least an inch of water over them.
8. Place lid on the canner, and heat over medium-high heat to a rolling boil.
9. Boil (process) pint jars for 15 minutes, or half pint jars for 10 minutes
10. Remove from heat and let cool until cool enough to handle
11. Remove from canner, and let rest 24 hours
12. Check for seal, wash jar if needed, and store out of direct light.