Watermelon Rind Pickles

Place the 8 cups cut into 1-inch pieces watermelon rind (white part with outer green skin removed) in a large bowl. Mix 4 cups of water with 1/2 cup kosher salt until dissolved to create a brine.

Pour the brine over the watermelon rinds, ensuring they are fully submerged. If needed, place a plate on top to keep them underwater. Refrigerate for at least 4 hours or overnight.

Drain the rinds and rinse thoroughly with cold water to remove excess salt.

In a large pot, add the rinds and enough fresh cold water to cover them. Bring to a boil over medium-high heat, then reduce heat and simmer until the rinds are fork-tender but still crisp, about 10 minutes. Drain and set aside.

In the same pot, combine 2 cups white vinegar, 2 cups of 6 cups cold water, and 3 cups granulated sugar. Tie the 2 cinnamon sticks, 8 whole cloves, and 12 whole allspice berries in a piece of cheesecloth to create a spice sachet, or use a tea infuser, and add to the pot along with the 2 pieces thinly sliced fresh ginger (1-inch piece per serving) and 1 thinly sliced lemon.

Bring the pickling liquid to a boil, stirring until the sugar dissolves. Add the drained watermelon rinds.

Return to a boil, then lower heat and simmer until the rinds become translucent, about 15-20 minutes.

Remove from heat and let cool to room temperature.

For refrigerator pickles: Transfer the rinds and pickling liquid to clean glass jars, ensuring the rinds are fully covered by liquid. Refrigerate for at least 24 hours before serving. These will keep for up to 2 weeks in the refrigerator.

For canning: Transfer the hot rinds and pickling liquid to sterilized canning jars, leaving 1/4 inch headspace. Wipe the rims, add lids, and process in a water bath for 10 minutes. Once properly sealed, these will keep for up to a year in a cool, dark place.