Sweet Pickled Watermelon

Pare rind, remove all red meat and cut into small strips. Soak in salt water overnight. Next morning soak in fresh water about 2 hours. Drain. Boil vinegar and spices tied in a bag until clear, about 12 minutes. Add watermelon rind and boil until tender but not soft. Remove rind to a jar with a perforated skimmer, boil syrup down a little and pour into jars over cooked rind. Cover, airtight and keep in a cool place.