1/2 of a 12-14 lb watermelon
1 cup water
1 Tbsp pickling salt
1/2 tsp pickling spice
1 cup vinegar
1/2 cup sugar
1 tsp crushed red pepper
1 1/2 cups chopped assorted red, yellow and green sweet peppers
1 cup chopped onion
1 fresh small jalpeno pepper seeded, if desired, and thinkly sliced

Cut the pink flesh from the watermelon. Refrigerate and save for
another use. Using a vegetable peeler, remove the green peel from rind.
Dice the rind. Measure 2 cups diced rind; place in a medium bowl.
Combine the water and pickling salt; pour over rind. Cover bowl
refrigerate overnight. Pour the into a colander set in a sink; rinse
under cold running water. Drain.
Place pickling spice on a double thick, 6-inch-square piece of 100%
cotton cheesecloth. Bring corners together and tie with a clean string.
In a 4-quart Dutch oven kettle combine pickling spice bag, vinegar,
sugar, and crushed red pepper. Bring to boiling, stirring to dissolve
sugar. Stir in diced water melon rind, sweet peppers, onion and
jalapeno. Return mixture to boiling. Reduce heat and simmer covered,
over medium-low heat about 25 minutes or until rind is clear. Discard
spice bag.

Pack relish and syrup into clean half-pint jars. Cover the loosely with
flat lids. Allow to cool 30 minutes. Screw bands tightly and
refrigerate relish at least 24 hours before serving. Store relish in
refrigerator up to 1 month.