Quick Pickled Watermelon Rinds

Combine water and salt in a glass container until the salt is fully incorporated. Add watermelon rinds, making sure they are completely submerged in the liquid. Cover the container and refrigerate for an extended period of time.

Remove the watermelon rinds from the salted liquid and place them in a large cooking vessel or casserole dish. Cover with fresh water, then bring the mixture to a rolling boil over high heat.

In a separate process, tie together cloves, mustard seeds, and cinnamon sticks in a piece of cloth. Place this mixture along with vinegar and sugar into the same cooking vessel or casserole dish. Bring the mixture to a boil, then remove it from the heat and let it sit for 15 minutes.

Next, add the drained watermelon rinds to the mixture and return it to the stove over high heat. Bring the mixture to a boil, then reduce the heat to a medium setting and let it simmer until the rinds are clear and the syrup has thickened slightly, taking about 45 to 50 minutes.

After 40 minutes of simmering, discard the spices and stir in some food coloring to give it a desired hue.

Fill hot, sterilized 1-pint jars with the syrup, leaving about half an inch of space at the top. Secure the lids tightly and make sure the jar rims are free from any residue before sealing them. Place these jars in a large container filled with 1 inch of boiling water and process them for 10 minutes.

Let the jars cool overnight, then press down on the lids to ensure they are sealed properly before storing them. Any unsealed jars should be stored in the refrigerator and enjoyed immediately.