Place rind in a large stockpot. Add salt and enough water to cover. Simmer over low heat until the rind is tender, about 15-20 minutes. Drain and chill in very cold water for 2-6 hours.
Combine vinegar and sugar in a large pot and bring to a boil on high heat, stirring to dissolve the sugar completely. Reduce heat to low. Tie the cinnamon and cloves in a square of cheesecloth and add to the syrup; add rind to syrup and simmer over low heat until the rind become slightly transparent, about 30 minutes. Remove and discard the spice bag.
Pack the rind and syrup into hot sterilized pint canning jars, leaving 1/4" head space. Wipe the jar rims with a clean, damp cloth, fit them with the hot lids and tightly screw on the metal rings.
Process in a bath of boiling water (the water should cover the jars by 1") for 10 minutes. Then cool on wire rack, and store in a cool dark place. Refrigerate after opening. Makes 4 pints.