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1
The first day
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2
This is the toughest part of the process.
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3
Cut the watermelon rind into manageable chunks.
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4
Scrape all the remaining red watermelon meat from the inside of the rind.
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5
Then pare off the hard green skin of the outer rind with a small knife.
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6
Its not difficult but it takes a while.
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7
Cube the rind into bite-size pieces.
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8
In a large bowl, dissolve the salt in the water.
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9
Transfer the rind cubes to the salted water.
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10
Find an out-of-the-way corner of your kitchen for the bowl and then weight the rind down with a plate to keep it submerged.
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11
Soak the cubes for about 24 hours.
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12
The second day
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13
Combine all the remaining ingredients in a large saucepan and bring them to a boil, simmering the syrup for about 5 minutes.
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14
While the syrup simmers, drain the cubes, rinse them, and drain them again.
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15
Rinse the bowl the cubes were soaking in and return the cubes to the bowl.
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16
Pour the hot syrup over the cubes, return the bowl to its original resting place, cover it lightly, and let it sit for another 24 hours, more or less.
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17
The third day
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18
Sterilize 5 to 6 pint canning jars according to the manufacturers directions.
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19
Pour the cubes and syrup into a large pan and bring the mixture to a boil.
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20
With a slotted spoon, pack the cubes lightly into the prepared jars, dividing the lemon slices and spices equally among the jars.
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21
Pour the syrup over the cubes, covering them but leaving about 1/2 inch of headspace.
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22
Seal.
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23
Process the jars in a boiling water bath for 10 minutes.
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24
Allow the pickles to sit for at least 1 week, and preferably several weeks, before serving.
