Although it takes time to make these spicy, translucent-amber pickles, the enticing scent of simmering spices rewards you while you work. Actually the recipe is quite simple – the hardest part is just peeling the rind.
Remove the pink, ripe part of the melon for another use, such as a fruit cup. Cut the rind into ¾-inch-wide slices, remove outer peel, and then cut slices into small squares of about 1 inch. Cover with water and cook until tender. Boil sugar and vinegar 10 minutes. Tie spices in a cheesecloth bag, add to vinegar mixture, and simmer about 1 hour. Add drained watermelon pieces and simmer another hour. Remove spice bag and put watermelon into hot sterilized jars. Pour syrup over the fruit and seal. Process in a boiling-water bath for 15 minutes.