Use watermelon rind in which almost all the red fruit has been removed. A little bit left on there is fine, and in fact, adds a little blush color to the pickle.

I used a birds beak knife to pare off the dark green outer rind of a quarter melon (about 1-1/2 pounds).

To the trimmed down rind, you can cut it into chunks or little spears, whichever you prefer (and consider how they fit into your jars as well).

Combine syrup ingredients and bring to a boil, stirring until sugar dissolves, about five minutes.

Add the rind and continue to cook over low heat, stirring, until rind is tender and somewhat translucent, about thirty minutes.

Pack rind into sterile jars and cover with hot syrup, adding spices to jars if desired or discard for milder flavor. Discard any excess syrup.

Remove air bubbles and leave a half inch headspace.

Wipe rims. Cover jars with sterile lids and gently tighten bands.

Place jars into canner with simmering water, ensuring that they are completely covered with water.

Process using USDA water bath canning methods for ten minutes processing time listed at altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.

Otherwise simply refrigerate without canning. Refrigerate any jars that do not seal.