Watermelon Pickles

3lbs watermelon rind

3 cups water

3 cups white vinegar

½ cup kosher salt

2 ½ cups sugar

1 Tbsp chili flake

½ cinnamon stick

12 whole cloves 

2 bay leaves

1 tsp whole black pepper corns 

½ yellow onion diced

Peel your watermelon you want the inner rind not the outer green. You want thinner bite sized pieces, thicker cuts will take longer to pickle. Dice your onion. Divide the rind and onion into 4 mason jars. Combine the rest of the ingredients in a sauce pan and bring to a simmer making sure salt and sugar are dissolved. Distribute the pickling liquid into the jars making sure rind is covered. Lid the jars and refrigerate. Pickles should be ready to eat in 3-4 days, and good for at least 2-4 weeks.