1. Peel the Rind (The White Part): Cut the watermelon into manageable sections. Using a vegetable peeler, remove all the dark green outer skin . Then, remove all the pink flesh, leaving only the firm, white or light-green rind.

2. Cube: Cut the white rind into 1-inch cubes. You should have approximately 8 cups.

3. Soak (Crucial for Crunch): This step firms the rind to ensure it stays crunchy (like “skinned knees”!) during the long cooking process.

   • If using Pickling Lime: Mix 1/4 cup pickling lime into 3 quarts of cold water in a large bowl. Add the rind cubes, ensuring they are submerged. Let them soak for 12–24 hours in a cool place or refrigerator.

   • If using Pickling Salt: Mix 1 tablespoon pickling salt into 3 quarts of cold water. Soak the rind for 6 hours.

4. Rinse (Mandatory): After soaking, drain the rind and rinse it thoroughly under cold running water for several minutes. This removes all traces of the lime or salt.

5. Pre-Cook: Place the rinsed rind in a large pot and cover it with fresh water. Bring to a boil and cook until the rind is slightly tender and translucent—about 30–45 minutes. Drain the rind completely and set it aside.

Phase 2: Creating the Syrup and Pickling

6. Make the Syrup: In the same large pot, combine the sugar, 2 cups of water, white vinegar, whole cloves, cinnamon sticks, and lemon slices. Bring the mixture to a rolling boil, stirring until the sugar is fully dissolved.

7. Add Rind: Add the pre-cooked, drained rind to the boiling syrup. Reduce the heat and simmer gently for about 1 to 1.5 hours. The rind should become very translucent, and the syrup should thicken slightly.

8. Jar: Remove the cinnamon sticks and cloves (or leave them in if you prefer a stronger flavor). Ladle the hot pickles and syrup into clean, sterilized pint-sized canning jars, leaving 1/2 inch of headspace.

9. Seal and Process: Wipe the rims clean, place the lids and rings on the jars, and process the jars in a boiling water bath for 10 minutes to ensure a tight seal for shelf stability.

10. The Waiting Period: For the flavors to fully develop and meld (like the captured summer in the poem), the pickles must be allowed to sit. Store the jars in a cool, dark place for at least 2 weeks before opening and enjoying.

Serving Tip

When you “unscrew the lid” (as the poem says) and “slice off a piece,” serve these pickles alongside strong cheeses, roasted meats, or simply enjoy them straight from the jar for a taste of that magical, captured summer.