Pickled watermelon rind

Whenever we have watermelon, I end up throwing out more than half the fruit- the white portion. Tried eating it, but it wasn't as nice as the red. But thrifty me, wanted to do something with it. Googled a bit for ideas and came up with a combination that I like.

Take 2 cups watermelon rind cut into inch size pieces (the rind is what you get when you peel off the green part and remove most of the red- keeping a little bit on for taste), mix with 3 tbsp salt and keep in the fridge for about 6 hours.
Pour the mixture into a heavy bottomed pan, add about 2 tablespoons of sugar, 8-10 pepper corns and 5-6 cloves and cook on low heat till the water reduces in quantity by 1/3.
Keep in the fridge for at least 24 hours to allow the syrup to seep in.

It can accompany any meal.