Prepare the Rinds: Trim the outer green skin from the watermelon rinds and cut the white part into small, bite-sized pieces.
Boil the Rinds: Place the rinds in boiling water for about 5 minutes until tender. Drain and set aside.
Make the Pickling Solution: In a pot, combine vinegar, water, sugar, spices, and a pinch of salt. Bring to a boil, then lower the heat and simmer until the sugar dissolves.
Pickle the Rinds: Add the boiled rinds to the pickling solution and simmer for another 10 minutes. Include lemon peel for an extra zesty flavor.
Jar the Pickles: Carefully transfer the rinds and liquid into clean jars. Seal and let them cool before refrigerating.
Rest: Let the pickled rinds rest in the refrigerator for at least a week before enjoying them. This allows the flavors to meld beautifully.
