First, peel the green off the rinds and then cut into pickle size pieces. A little pink is ok!
Next, stir a half cup of salt with about two cups of cold water until dissolved, and then add your pickle pieces.
You want the rinds to be covered use a small plate on top to keep them all submerged. Add more salty water if needed.
Leave on the counter for 4 hours to overnight.
When you’re ready to pickle, boil a cup of water, a cup of apple cider vinegar, coconut sugar and your spices.
Spices can be adjusted to your own preference but the following are recommended: 2 cinnamon sticks, a tablespoon of black peppercorns, a teaspoon each of ground ginger and nutmeg, and 1/2 a teaspoon of red pepper flaes.
Stir it all on the stove over medium high heat until sugar is dissolved.
Once boiling, add your drained and rinsed rinds. You may need to add a little more water to cover or add a splash of white vinegar sp you don't lose that pickley punch!
Let it come back up to a boil, stirring often. After it’s boiling, let it stew there for around ten minutes, until it gets a cooked opaqueness about it but not too long so they maintain their crunch. Turn off the stove and let it cool.
After about a half hour of cooling, transfer to whichever vessel suits you, and refrigerate. They’ll stay good in the fridge for up to a month.

2lbs watermelon rind
4 cups water
1 cup apple cider vinegar (white vinegar will work also)
1 cup coconut sugar, or your preferred sweetener
1/2 cup salt
2 cinnamon sticks
1 tbsp black peppercorns
1 tsp ground ginger
1 tsp ground nutmeg
1/2 tsp red pepper flakes (or more if you like it hot! )

Alternate spices:
Fresh sliced ginger
Cloves, whole or ground
Star Anise, whole or ground
Cardamom, whole or ground