Peel watermelon rind, removing green and pink portions. Cut rind into 1 inch pieces.
Dissolve salt in water; add rind and let stand 6 hours or overnight.
Drain; rinse. Cover rind with cold water
in a large saucepot.
Cook until tender, about 20 minutes;
drain and then set aside.
Tie spices in a spice bag. Combine sugar, lemon slices, spice bag and vinegar in a large saucepot.
Bring to a boil and cook for 10 minutes.
Add rind, simmer until rind is transparent.
remove spice bag.
Pack hot rind and liquid into hot jars, leaving 1/4 inch headspace. Remove any air bubbles.
Adjust two-piece caps.
Process 10 minutes in a boiling water canner.