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"Sweet Watermelon Pickles". You may adapt it however you wish, add or subtract spices, add some spice with some hot pepper flake if you want.Make a brine in a large non reactive stockpot.2 cups water2 cups apple cider vinegar4 cups white sugar1/4 cup canning salt1 cup lemon juice10 slices fresh ginger2 sticks of cinnamon10 corns of allspiceBring to a boil and cut to a simmer.Remove outer skin of watermelon and use for compost. Cut watermelon rind into chunks about an inch and a half long and and inch wide, or however you wish, it doesn't matter as long as they are no larger than that. Leave some pink on for flavor and visual appeal. Add your watermelon chunks to the hot liquid and bring to a boil, cut the heat so it's at a slow boil and cook until chunks are translucent. They should be tender but hold together with a bit of a bite.Pack in clean jars with a stick or half stick of cinnamon, a few allspice corns, and one piece of the ginger from the brine in each bottle. Fill with brine leaving 1 inch headspace. Water bath pints for 5 minutes and quarts for ten minutes. The jars will keep for a long time in the pantry, but the pickles are best if refrigerated before using.I doubt you will ever throw another watermelon rind away ever again.