Spicy Watermelon Relish

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 and place in a medium bowl.

Combine the water and pickling salt, then pour over rind. Cover bowl and refrigerate overnight.

Pour the rind into a colander set in a sink, then 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 watermelon rind, sweet peppers, onion and jalapeno. Return mixture to boiling.

Reduce heat and simmer covered over medium-low heat for about 25 minutes or until rind is clear. Discard spice bag.

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