1-Use the firm light pink watermelon flesh; cut in 1 inch pieces.
2-Dissolve salt thoroughly in 8 cups cold water, pour over watermelon pieces add more water if needed to cover watermelon.
3-Let stand 6 hours; drain, rinse well and cover with fresh cold water. Cook until just tender; drain.
4-Tie spices in a cheesecloth bag and combine with remaining ingredients; simmer 10 minutes.
5-Add watermelon pieces and simmer until clear; remove spice bag.
(Add boiling water to syrup if it becomes too thick before the watermelon pieces are clear.)
Pack, boiling hot, into hot sterilized jars, leaving 1/8 inch head space; seal.