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Gather the ingredients.
Trim the dark green and pink parts from the watermelon rind and discard.
Cut rind into 1-inch cubes and measure out 7 cups.
Put the watermelon rind in a large container with the pickling salt and 3 cups of the water. Add more water to cover the rinds, if necessary. Soak overnight.
Drain and rinse watermelon rind.
Cover the rind with cold water in a large saucepan. Simmer just until tender—about 10 minutes.
Meanwhile, in a nonreactive 6- to 8-quart kettle or Dutch oven, combine the sugar, vinegar, cinnamon, whole cloves, and remaining 1 cup water. Simmer the mixture for 10 minutes.
Add the drained watermelon rind, lemon slices, and maraschino cherries, if using to the spiced syrup. Simmer the mixture until the watermelon rind is translucent, about 30 minutes.
Fill half-pint jars with the hot watermelon rind and syrup mixture, leaving ½ inch of headspace. Add the lids.
Process in a boiling water bath for 5 minutes and remove jars.
Let the jars cool on a rack.
Serve and enjoy.