There's lots of things you can do with a watermelon. You can slice it up and serve it a barbeque with corn on the cob, chicken and burgers. If you have an artistic flare, you can carve it into intricate designs. You can hollow it out and make a punch bowl. You can put it on a fence post, pretend it's your ex and blast it . You can butter it up and chase it around the swimming hole. One country favorite from yesteryear that a lot of folks are wise to is Pickled Watermelon Rind, a tasty but pretty much forgotten condiment.
4 qts cubed melon rind
1 cup canning salt
1 gallon cold water
7 cups sugar
1/2 cup thinly sliced lemon
1 tablespoon whole cloves
1 tablespoon whole Allspice
1/4 teaspoon mustard seed
3 sticks cinnamon
2 cups vinegar
Peel watermelon rind, removing green and pink portions. Cut rind into 1 inch pieces.
Dissolve salt in water; add rind and let stand 6 hours or overnight.
Drain; rinse. Cover rind with cold water in a large saucepot.
Cook until tender, about 20 minutes.
Drain and then set aside.
Tie spices in a spice bag. Combine sugar, lemon slices, spice bag and vinegar in a large sauce pot.
Bring to a boil and cook for 10 minutes. Add rind, simmer until rind is transparent.
Remove spice bag.
Pack hot rind and liquid into hot jars, leaving 1/4 inch head space. Remove any air bubbles.
Adjust two-piece caps. Process 10 minutes in a boiling water canner.