Adapted from a recipe by Friend of the Farm Chef Paul Virant. We love this recipe because it transforms something that would normally go to waste into a delicious pickle. Chef Paul has long championed the art of preservation, and this recipe is a wonderful example of finding value in every part of the harvest. Perfect for snacking, topping salads, or adding to a cheese board.
1. Place the rind in a large bowl. In a separate bowl, mix together the water and salt. Pour the salted water over the watermelon rind and let stand for 4 hours, then drain and rinse. Transfer the rind to a pot and cover with fresh water. Bring to a boil, decrease to a simmer and cook until tender, about 20 minutes. Drain and chill.
2.In a pot, simmer together 1 cup of the sugar, the vinegar, and lemon slices. Add in cinnamon sticks, allspice berries, and cloves and pour the hot liquid over the rind. Cover and refrigerate for 24 hours.
3.Strain the brine into a pot, reserving the rind and spices. Mix in 1 cup of sugar to the brine in the pot and bring to a boil. Pour over the rind, cover and refrigerate for another 24 hours.
4.Strain the brine into a pot, reserving the rind and spices again. Mix remaining 1 cup of sugar into the brine in the pot and bring to a boil.
5. Divide watermelon rind into desired containers, and pour brine over. Let cool completely.