Pickled Watermelon Rind

Use a vegetable peeler to remove the layer of green peel of the watermelon, discard the peel.
Cut the watermelon into quarters and then cut each quarter into 1/2 -inch slices.
Remove the pink watermelon fresh from the rind, leaving a thin 1/4 -inch layer of pink on the rind. Reserve the pink part for another use.
Cut the long strips of watermelon into 3 to 4-inch strips.
In a large pot combine watermelon rind and salt.
Add in water until it covers 1-inch of the rind.
Bring to boil over medium-high heat, boiling until the rind is tender, about 3 minutes.
Drain and let the rind cool for 5 minutes.
Divide the rind among sterilized glass jars, set aside.
In another sauce pot, combine vinegar, sugar, garlic, pickling spice, and 1 cup of water together.
Bring the mixture to a boil and continue to boil until the sugar is dissolved, about 3 minutes.
Pour the pickling liquid over the rinds.
Let the pickled rinds stay out at room temperature for 1 hour before transferring to the refrigerator to marinate for 1 whole day. This can last refrigerated for up to 2 weeks.