Pickled watermelon rind

Watermelon rind is a Southern delicacy, but unfortunately I have never had occasion to try it! So, when we made this, we just based it on our own tastes.  The sweet version was not what we were after.  I was surprised how much one watermelon made--3 1/2 quarts! Cutting was of course the most time consuming part.  I ended up using a potato peeler, a paring knife, and a large blade. Slice the rind into 1/2 inch wide, 4 inch long slices. Water is mixed with salt, 2 tablespoons to of salt to 4 cups of water. Fill a quart jar with the sliced rind, leaving plenty of room at the top, cover with the salt water mixture to within a half inch of the top. Add 2 cloves of garlic and some fresh dill, if desired. Let it sit on the counter, "burping" or opening the jar once a day. When it is good and bubbly, it is done.  Mine took 4 days. Move it to the fridge, where it will continue to pickle for the next few weeks, though it can be eaten right away.