2 cups watermelon rind, dark-green skin removed and white part cut in
1/3-inch dice salt
1 cup sugar
2 tablespoons lemon zest, finely grated
2 tablespoons lemon juice
1 pinch each cinnamon and cloves
2 cups watermelon meat, seeds removed and cut into 1/2-inch dice

Good with fried chicken or spicy foods
Mix rind with 2 1/2 cups water and 2 tablespoons salt. Let stand
covered at room temperature overnight. Drain and rinse well.
In medium saucepan, combine sugar with 3/4 cup water, 2 teaspoons salt,
the lemon zest and juice, cinnamon and cloves. Bring to a boil over
medium heat, add the rind and cook gently for about 40 minutes or until
the rind is translucent and tender (do not boil hard as mixture could
caramelize). When done, remove from heat and cool, then mix in the
melon meat. Makes 3/4 quart.

The watermelon relish will keep refrigerated for 4 days.