Remove the red meat of the watermelon leaving the rind.
Using a potato peeler, peel away the green part of the rind.
Cut the rind into 1/2 -3/4 in cubes.
In a large sized sauce pan bring the cider vinegar, sugar, water, candied ginger, dried orange peel, kosher salt, red pepper flake, allspice and star anise to a boil.
Boil for 1 minute.
Add in the watermelon rind and bring the rinds to a BOIL for 2 minutes.
Remove from the stove top and allow the mixture to cool for 30 minutes.
Using a canning funnel, spoon the watermelon pickles into the jars and pour the remaining brine over the pickles.
Leave 1/2 inch from the top.
Place the lids onto the jars.
Set on the counter till the jars are cool and then set in the refrigerator to chill for 2 days before serving.
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