- Serves: 2 Pints
- Prep Time: 15 minutes
- Cook Time: 10-15 minutes
- Rind of 1/2 large watermelon, with one inch of red flesh remaining
- 4 c. white vinegar
- 2 c. water
- 2 c. sugar
- 1/3 c. salt
- 3 cinnamon sticks
- 4 whole cloves
- 1 tsp. red pepper flakes
Peel the skin from the rind with a vegetable peeler and cut into 1 inch pieces.
In a large pot, combine all other ingredients and bring to a boil; add the rinds and reduce the heat. Summer uncovered for 10 to 15 minutes or until tender.
Carefully ladle rinds and brine into one or two sterilized 1 pint jars, leaving about a half inch of headspace at the top. Place in a canner filled with simmering water, ensuring the jars are completely submerged, then bring to boil; continue for 10 minutes. Remove jars and cool.
For refrigerator pickles, allow to cool completely before refrigerating. Pickles will keep for about 30 days - note, this version is NOT shelf stable.