Peel the dark outer skin. On the inside, cut away the pink flesh completely. You can, of course, ambush anyone who is eating a watermelon and collect the peels they left on the plate afterwards. Only the light green rind is used for the pickles. Cut the rind into 2/5 cm cubes. Leave the cubes covered with salted water for one night.
Sterilize the jars. Pour boiling water over the lids and screw caps and leave in the water. Mix the ingredients for the infusion in an enameled or corrosion-resistant metal pot and let it bubble.
3. pour off the salt water and layer the melon cubes in the glasses. Pack the cubes as tightly as possible into the jars. Then pour the infusion over the rind pieces to about a finger’s width below the rim of the jar.
Dip the tip of a towel into the boiling water bath and use it to wipe the rims of the jars accurately. Place the hot lids on the jars and tighten the screw rings. Sterilize the finished pickle jars in the boiling water for 20 min (plus an additional one minute each 300 meters above sea level). Leave the pickles in a cool, dark place for 6 weeks and then give them away.
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