Method

In a nonreactive saucepan, combine all of the ingredients except the watermelon.  Over medium heat, bring the contents to a boil, stirring to dissolve the sugar.  Remove the pan from the heat and let the syrup cool to room temperature.

Put the watermelon pieces into a dish wide enough to hold them all in a single layer.  Strain the cooled liquid over the melon.  Let the melon stand for 20 minutes, and then drain off the liquid.

Chill the melon for at least 1 hour but no longer than 4 hours before serving.

Makes about 4 cups

Reprinted with permission from ©Linda Ziedrich, The Joy of Pickling, Revised Edition, by Linda Ziedrich, published by Harvard Common Press  click for bok review

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