2 lbs. prepared rind
4 tbsp. salt
1 tsp. whole allspice
1 tsp. whole cloves
1/4 tsp. mustard seed
3 c. vinegar
2 c. water
2 lbs. sugar

Cut rind into 2" x 1" x 1/2" pieces. Mix salt with water; pour over rind and let stand overnight. Drain rind, cover with fresh water and cook until tender. Remove from heat, cool and drain. Put spices, vinegar and sugar in a saucepan and bring to a boil and cook 5 minutes. Add the drained watermelon rind and cook gently until rind is clear. Pack pickles into hot sterilized jars, cover with boiling syrup, leaving headspace. Remove air bubbles and seal.