Directions

1. Remove the green outer skin and pink flesh from the watermelon rind, keeping only the white part. Cut into 1-inch square pieces.
2. Soak the rind pieces in cold salted water for 24 hours to firm up and reduce bitterness.
3. Drain and rinse the rind, placing it in boiling water for 5 minutes. Drain again.
4. Prepare pickling brine by combining white vinegar, water, sugar, cloves, cinnamon sticks, allspice, and red pepper flakes in a saucepan. Bring to a boil and simmer for 10 minutes.
5. Add the blanched rind to the simmering brine and cook for 10 minutes until tender but still crisp.
6. Pack rind and spices into sterilized jars, cover with hot brine, seal, and process in boiling water bath for 10 minutes.
7. Allow to cool and store in a cool, dark place for at least two weeks before consuming.