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Cut off green and pink parts of rind; slice or cut into strips 2 inches long and an inch wide. Soak for about 2 1/2 hours in 2 quarts water with 2 tbsp salt. Drain, cover with fresh water, and cook until tender, adding more water as needed. Let stand in cooking water several hours. Tie whole spices in a bag and add to vinegar, lemon, water, sugar, and ginger (if used). Boil 5 minutes, add watermelon rind and simmer for 2 hours or until syrup is fairly thick and rind transparent. Remove spice bag, pack pickles into jars, and fill with boiling sirup to within 1/4 inch of top. Seal.
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