Who likes Pickled Watermelon Rind?

I love Pickled Watermelon Rind and so does may family, going waaaay back. But even though I make mine according to an old German recipe, I've had it made by friends with similar heritage who don't make it the same at all.
If you like it, how do you like yours? Mine is sweet and heavy on the cinnamon. DH and I have even been known to make Watermelon Rind Sundaes with extra syrup from the pickles poured over top of vanilla ice cream. Mmmmmmm.

Pickled Watermelon Rind (yes, it is worth all the steps it takes)

5 lbs. watermelon rind, pared and cut into 2" squares
2 1/2 lbs. sugar
2 C cider vinegar
2 C water
1 t cloves
2 t cinnamon

Mix 1/2 C kosher salt with 2 qts water and soak rind in it overnight. Weight the rind with a plate to keep it submerged. Drain and rinse, then drain again.

Cook in fresh water until tender (length of cooking depends on thickness of rind.) Drain.

Combine sugar, water, vinegar, and spices. Bring to a boil and pour over the rind. Let stand overnight.

Drain the syrup into a pot and bring to a boil. Cook for several minutes and pour back onto rind. Let stand overnight. Do this re-boiling three days in a row, cooking the rind in the syrup (with optional cinnamon sticks, if using) on the third day for 3 minutes.

Pour into sterilized canning jars, adding a piece of the optional cinnamon stick to each jar, and process 5 minutes.

Let stand at least 30 days before using.