Remove the peel and pink portion from watermelon rind and cut into 2-inch squares.
Simmer in salted boiling water to cover until rind is tender, then drain thoroughly.
Chill in very cold water for at least 1 hour or overnight and drain.
Tie the spices in a bag.
Bring the vinegar and sugar to a boil.
Add spices and drained watermelon rind.
Simmer until rind is clear and transparent, then remove spice bag.
Pack the rind into hot sterilized jars.
Cover with boiling syrup and seal immediately.