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1. cut a watermelon into slices (for best results, use a melon that's not overly ripe).
   
   
2. cut the rind off the pink portion and cube the flesh.
   
   
3. soak the watermelon cubes overnight in brine made by dissolving 2 tbsp. of pickling salt in 1 qt. water.
   
   
4. in the morning, drain the brine off the melon cubes.
   
   
5. put a dill head and stem (or a couple of teaspoons of dill seed) in each quart jar. if you desire, also add a hot pepper (chili) and whole allspice and/or mixed pickling spice to each quart.
   
   
6. bring to a boil 1 cup white vinegar, 2 cups water, and 1/2 to 1 cup granulated sugar (try the smaller amount first and increase the amount if you decide you like your watermelon pickles sweeter).
   
   
7. pour the pickling solution boiling hot over the melon in the jars, filling them to 1/2 inch of the top of the jars.
   
   
8. wipe the rims and seal the jars with sterilized lids and rings.
   
   
9. process in a boiling water bath for 15 minutes, just long enough so the contents won't ferment. (if you process the pickles too long, they will be too soft.)

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