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1
Cut the watermelon flesh from the rind, leaving only a 1/4-inch layer of pink flesh on the rind.
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2
(Reserve the flesh for another purpose.)
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3
Cut the green outer skin from the rind and discard; cut the rind into 1-by-2-inch pieces.
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4
Combine the vinegar, sugar, allspice, salt, black and Sichuan peppercorns, cinnamon, ginger and 1/2 cup water in a medium saucepan.
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5
Bring to a boil and cook, stirring regularly, until the sugar and salt dissolve, about 5 minutes.
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6
Add the watermelon rinds and bring the mixture back to a boil, placing a heavy object such as a heat-proof plate on top to keep the rinds submerged.
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7
Reduce the heat and simmer until the rinds are tender when pierced with a fork, about 8 minutes.
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8
Remove from the heat and cool completely.
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9
Transfer to airtight containers and cover.
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10
Refrigerate at least overnight before serving.
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11
The pickled watermelon rinds can be kept in the refrigerator for up to 2 weeks.
