• Bring the vinegar, water, salt, and sugar to a boil in a small saucepan, whisking to combine. The mixture should be a clear liquid. You should not be able to see the sugar or salt.
• Using a vegetable peeler, remove the dark green outer skin of the watermelon.
  
• Using a chef's knife, remove any remaining pink fruit from the underbelly of the watermelon rind.
• Slice the watermelon rind in ⅛" width and no longer than 4-5" in length. You want them to be shorter than the canning jar you're using to store them in.
  
• Peel and smash the garlic cloves.
• Measure the peppercorns, smashing some for additional spice, or leave whole.
• Add two cloves of garlic and 1½ tsp black peppercorns to each jar. Fill the jar with the watermelon rind spears, standing them vertically, making sure not to over-stuff the jar. You want to ensure the pickling liquid can surround each rind to preserve them properly.
  
• Add 1 bay leaf to each jar and pour the hot pickling liquid over the contents, leaving ¼" of space at the top.

Pro Tip:

• This recipe can be easily multiplied or divided.
• Store in the refrigerator for up to two weeks.
• Proper water bath canning methods must be used to store for up to 1 year. (see below for instructions)

Canning Method:

• Place the jars into the canner, making sure that the jars are covered by at least 1 inch of water. Cover your pot with the lid and bring to a boil, boiling for 10 minutes.
• Turn off the heat, remove the lid, and let sit for 5 minutes.
• Remove the jars from the canner and set them on a towel to seal. Let them sit on your counter on top of a towel until they have reached room temperature. You can repeat the canning process if the jars have not been sealed after 12 hours. You'll know when the jars have suctioned by either hearing a loud "snap!" or seeing the indentation on the lid.

  Once properly sealed, this is shelf-stable for 1 year.