Peel the skin off the watermelon rind leaving just the white part of the rind. You can use a vegetable peeler, but a knife is much easier. The green skin will be a bit tough and the red flesh will become too soft during the process.

Cut watermelon rind into 1 inch long cubes/strips (depending on how thick the skin is).

Excluding the watermelon rind, bring all ingredients to a boil in a medium pot. Add the watermelon rind and reduce to a simmer. Continue to simmer for 10 minutes.

Remove pan from heat, cover and keep on stove for 30 minutes.

Transfer watermelon rind to the mason jar and pour liquid on top, leaving 1/2 inch of room at the top of the jar. Close the lid onto the jar and let cool to room temperature before moving to the refrigerator.

These watermelon rinds will be ready to eat in a few hours but I find they are better after a few days in the fridge. Keep these pickles refrigerated and they will last for at least a month.