Add spices and vinegar to the water and boil for 60 seconds
Then add the watermelon rind and cook for 30 minutes until tender when pricked with a fork
Add to a mason jar and refrigerate
Will keep in the fridge up to 3 weeks
Video
Notes
Many recipes call for Allspice. In the first batch I made I thought the allspice was a bit overpowering on the front end so I omitted it from the recipe. If you like it with more of an exotic flavor on the front end. Add a 1/4 Teaspoon of Allspice