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Peel and cut up rind of watermelon, removing most of pink fruit. Weigh out 5 1/2 lbs or 4 qts of rind. Add salt and 4 qts of cold water. Let stand overnight. Drain and rinse well. Add alum and 4 qts of water. Cook to a boil, reduce heat and simmer 30 minutes. Simmer in 4 more qts of water until tender, about 45 minutes. Water should cover rind, adding more if needed. Add sugar and cook brickly until rind looks transparent, about 45 minutes. Now add vinegar and cook 25 minutes more. Toss in spices and cook 5 minutes. Pack in 6 qts jars and seal.
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