Sweet and Spicy Watermelon Pickles

Makes 1 pint
  • 4-5 lb. personal-size watermelon
  • 8 cups water
  • 3 tbsp. kosher salt
  • 1 cup granulated sugar
  • 3/4 cup cider vinegar
  • 1/4 tsp. colored peppercorns
  • 1 tsp. whole cloves
  • 1 tsp. whole allspice
  • 1/2 stick cinnamon
  • - pinch crushed red pepper flakes

Remove flesh from watermelon and reserve for another use. Remove and discard the dark green peel from the melon rind with a vegetable peeler; cut peeled rind into 1/2" x 2" pieces. In a large pot, bring water and salt to a boil over medium-high heat. Add rind pieces and boil until tender (about 5 min.). Strain; set aside. In medium saucepan, combine remaining ingredients; bring to a boil over medium-high heat, stirring until sugar dissolves. Add rinds to pan; remove from heat and cool to room temperature. Transfer pickles and brine to a pint-sized glass jar; cover and refrigerate 1 day before serving. Store in the refrigerator up to 2 weeks.