Use the firm light pink watermelon flesh; cut in 1 inch pieces. Dissolve salt thoroughly in 8 cups cold water, pour over watermelon pieces; add more water if needed to cover watermelon. Let stand 6 hours; drain, rinse well and cover with fresh cold water. Cook until just tender; drain. Tie spices in a cheesecloth bag and combine with remaining ingredients; simmer 10 minutes. 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. Yield: 6 (8 ounce) jars. Note: good with pork or turkey