Remove all of the watermelon’s green peel, and slice off most of the flesh, leaving about ¼ to ½ inch of watermelon flesh. Cut the rind into bite-sized pieces.

Bring the apple cider vinegar, water, sugar, ginger, salt and spices to a boil over medium-high heat in a large saucepan. Hold the boil for 60 seconds then carefully add the watermelon. Return to a boil and turn off the heat.

Move the pickles to a jars with lids. Pour on as much of the pickling juice as possible. Leave at room temperature until cool.

Once cool, tighten the lid and refrigerate. Consume within one month.

For best flavor, chill at least 24 hours before serving.