In a large pot bring the 8 cups of water and salt to a boil

Add the watermelon rind to the water and boil for 5 to 10 minutes until tender. It will look slightly translucent.

When ready strain the rind in a colander ensuring all of the salt water drains off.

In a small saucepan combine the sugar, vinegar, peppercorns, red pepper, cloves, pickling spice, and ginger.

Bring the mixture to a boil and stir until the sugar dissolves.

Let the mixture simmer for 15 minutes or so, until slightly reduced.

Place the watermelon rinds into two regular sized mason jars and pour the hot liquid evenly between the two containers.

Let the pickles cool on the counter until the liquid is at room temperature. If you refrigerate them too soon the sugar in the liquid may crystalize.

Once the pickles are cool refrigerate and enjoy for up to 2 weeks.