Pickled Watermelon Rind

5 pounds watermelon rind, sliced
¼ cup salt
Brine:

• 3 cups apple cider vinegar

• 3 cups water

• 3 cinnamon sticks

• 2 teaspoons cloves

• 5 cardamon pods

• 2 teaspoons peppercorns

• 1 pound brown sugar

Trim the pink flesh and the green outer skin from the rind. Cut into small strips, about 1 x 2 inches. Toss rind with salt and let stand one day. Drain. Place watermelon rinds in pint jars. Boil brine and pour over rinds. Let stand one week in the refrigerator before serving.  Store in refrigerator.