Halve the watermelon and scoop out all the fruit/flesh (use for another purpose).
Using a vegetable peeler, peel off all of the green skin from the rind.
Chop the rind into bite-sized pieces and place in a large pot with the vinegar, water, sugar, salt, peppercorns, cloves and cinnamon stick.
Bring to a boil for 5 minutes. Remove from heat and allow to cool for 30 minutes.
Transfer the rind and the brining liquid to jars making sure to cover the rind completely with the liquid. Seal and place in the refrigerator.
Refrigerate for at least 3 hours or overnight before serving.
Notes
Like it spicy? Add a bit of red pepper flakes or a sliced jalapeno.Want sweet pickles? Increase the amount of sugar. This recipe has more of a tangy flavor than a sweet flavor.Ways to UseThink of this dish in the way you'd use a relish more than eating a pickle. Here are some ways to use it:
chopped and added to tuna salad or chicken salad
added to slaws either for salad or as a topping on grilled meats or even tacos
great on Indian dishes where you'd use chutney
chopped in sandwiches
How to StoreStore in the refrigerator sealed for up to 2 weeks.