Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Scoop out melon leaving about 1÷4−1÷2 inch of red flesh.

Peel off outer green with vegetable peeler and then cut into 1‑inch cubes.

Bring the apple cider vinegar, water, sugar, cinnamon, salt and spices to a boil over medium-high heat in a medium pot. Hold the boil for 60 seconds then carefully add the watermelon. Return to a boil and turn off the heat. Remove the pan from the heat and cool for 30 minutes.

Move the pickles to a 2‑quart jar using a canning funnel and ladle. Pour on as much of the pickling liquid as possible. Cover the jar and leave at room temperature for another one and a half hours.

Refrigerate overnight and consume within a month. These pickles must be refrigerated.