When cutting watermelon leave 1/4-1/2” of red flesh on the rind
Using a vegetable peeler thoroughly remove the green rind
Cut rind into -1 1/2” pieces
Combine vinegar, water, sugar, salt, and seasoning in pot (large enough to also hold the watermelon rind)
Bring to boil, stirring to dissolve sugar and salt
Add the watermelon rind
Bring back to a boil, then reduce heat and simmer for 2 minutes
Remove pan from heat and let cool to room temperature (about) one hour
Transfer rind to clean and sterilized wide-mouth pint or quart canning jars
Cover with pickling brine (do not include seasonings otherwise the flavor gets too strong)
Refrigerate overnight before serving
Keeps 2-3 weeks in the refrigerator