Cut rind in 1-inch cubes.
Soak rind overnight in salt and 1 quart water; drain.
Cover with water; cook until tender.
Boil 2 cups water, sugar and vinegar for 5 minutes.
Tie spices in cheesecloth bag; add to liquid.
Add rind; simmer, stirring frequently, for 45 minutes or until transparent.
Remove bag; seal in hot sterilized jars.