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