Watermelon Pickle

Peel and cut watermelon rind. Rinse in water. Bring a quart of water and 1/2 cup of salt to a boil. Remove from the heat, and put in a plastic with the rinds. Place in the refrigerator for 24 hours. Drain rinds well. Boil for 10 minutes in another quart of water. Drain and set aside. Put spices into a tea ball. If you don''''''''t have a teaball, clean pantyhose will work just fine. Bring a quart of water to the boil and add vinagar, sugar and spices. Boil until sugar is disolved, about 5 minutes. Add rind and cook for about 45 minutes or until the rind is clear. Remove spices. Put in quart mason jars, then pour liquid to about a half an inch from the top. Seal and process in a hot water bath for 30 minutes, or until you hear the jars pop. To process, first put the jars and rings in to a pot so they are not touching the bottom. A pasta pot with an insert works fine for this if you do not have a canner. Put water in the jars so they do not float around. Bring them to a boil, and let them sit in the hot water until you are ready to fill them. Remove them from the water, fill, and put back in the pot, in the same hot water. You will know when they are ready when you have heard all the jars "pop". Remove from the heat, and let them sit in the water until they are cool enough to touch. You can store them at this point. They must be refrigerated once they are open. You may reuse the jar and ring, but not the seal.