Trim the green skin and pink flesh from the rind.
Cut into 1" pieces.
Dissolve the salt in 8 cups of water
and pour over the rind.
Let stand 5 to 6 hours.
Drain, rinse and drain again.
Cover with cold water and let stand 30 minutes.
Drain.
Sprinkle the ginger over the rind;
cover with water and cook until fork-tender.
Drain.

Making the preserves:

Combine the sugar, lemon juice and
6 cups water in a large pot or Dutch oven.
Boil for 5 minutes.
Add the rind and boil gently for 30 minutes
or until syrup thickens.
Add sliced lemon and cook
until the rind is transparent.
Pack hot into hot jars, leaving 1" head space.
Remove air bubbles. Adjust caps.
Process 20 minutes in boiling water bath.
Makes about 6 half pints.