Watermelon Pickle
1 pound watermelon rind
5 ¼ cups water
3 tablespoons kosher salt
1 ½ cups cider vinegar
1 ¾ cups sugar
½ teaspoon cinnamon
¼ teaspoon allspice
3 Cloves
1/8 teaspoon (a pinch) nutmeg
1. Remove the outer green layer from the rind with a vegetable peeler. Cut the rind into approximately 1- by 2-inch strips
2. Add 5 cups of water and the salt to a saucepan and bring to a boil. Add the rind, and simmer for 5 minutes. The rind will be tender. Remove from heat, strain, and set aside
3. In a separate saucepan (you can do this while the rind is simmering in the salted water), add the vinegar, sugar, cinnamon, allspice, cloves, and nutmeg, plus remaining ¼ cup of water. Bring to a boil, and remove from heat as soon as the sugar has dissolved
4. In a glass bowl (or another nonreactive bowl), add the rind, and pour the vinegar mixture over it. Let it cool to room temperature
5. Chill for at least 2 hours, and serve