Preparation

• Cut the watermelon pulp from the rind, leaving a thin layer of pink. Reserve the pulp for another use. Using a vegetable peeler, remove the green skin from the rind and discard. Cut enough rind into 1⁄2-inch by
  1⁄2-inch pieces to make 8 cups.
• In a large bowl, combine the salt and 4 cups of water. Soak the rind in the brine for 1 hour and drain.
• In a large nonreactive pot, combine 1 cup water with the lemon juice, sugar, grated ginger, lemon peel, allspice, and cloves. Add the watermelon rind and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 50 minutes, or until the rind is translucent.
• Using a slotted spoon, transfer the rind to a clean jar and cover with the strained pickling liquid. Store the pickles in the refrigerator for up to 6 months.