Watermelon Rind Pickles

2 pounds peeled watermelon rind, cubed

2 cups apple cider vinegar

2 cups water

1 1/2 cups granulated sugar

2 tablespoon + 2 teaspoons kosher salt

1 teaspoon red pepper flake

2 teaspoon allspice berries

1/2 teaspoon anise seeds

1 teaspoon nutmeg

1/4 cup chopped candies ginger

Remove the rind from the watermelon making sure to leave about 1/2 inch of pink on the rind. Peel the green off of the rind using a potato peeler. Cut the watermelon rind into 1 inch cubes. To prepare the brine combine the water, vinegar, sugar, spices and ginger in a large stockpot over medium high heat. Bring the brine to a boil and then add in the watermelon chunks and bring to a boil again. Once it comes to a boil, remove the pot from the heat and let it sit 30 minutes. Pour the pickles into clean/sanitized mason jars and seal with a lid. Allow the pickles to cool completely before putting into the refrigerator. Pickles will last up to 30 days in the refrigerator!