Remove outside rind and trim, leaving enough of the red to look attractive. Cut into strips or chunks and cook in salted water for 15-20 minutes.
Make syrup as follows: Boil all ingredients together for 3 minutes. Add drained rinds. Cook until rinds are moderately soft, 10-15 minutes, depending on size of pieces. Place in sterile jars and seal.
By Robin from Washington, IA
Once the skin is removed, the light green rind of a watermelon can be pickled and enjoyed. This is a page about Japanese style watermelon rind pickles.
