What you see above is a lot of cut up watermelon rind sitting in a vinegar syrup with spices in cheesecloth (allspice, clove, cardamom, ginger, and lemon). Poor planning led to me getting up early this morning for the second stage of watermelon rind pickle making... the first stage being simply cutting off the green skin and pink flesh (more tedious than expected) and brining the roughly 1/2 by 1 inch chunks for 6-12 hours. This morning it was simmering the rind for five minutes and making the syrup... and now it's another 12-24 hours of the rind and spices in the syrup before I actually jar the stuff. Kind of involved! Being that I've never even had watermelon rind pickles before, all this work for something I might hate has me a little apprehensive... but, hey, I like to live dangerously.
I haven't seen the recipe I'm using online, but it's from The Joy of Pickling and I'll post it once I've got the damn things in jars.