Pickled Watermelon

So, I made pickled watermelon yesterday.  I have been eating it all day today.  For me, pickled watermelon is a part of summer, and it actually seems to be very cooling when you eat it.

To start, you buy a watermelon.  Slice it into rounds and then wedges and remove the flesh.  We ate the flesh salted, immediately.  I put all the rinds in a bowl until I was ready to pickle.

Once I had all my wedges, I sliced off the dark green portion, leaving the white portion and the little bit of watermelon flesh sticking to it.

I cut the wedges into bite sized pieces and then set them aside while I made the pickling liquid.

I put 2 cups rice wine vinegar, 2 cups water, 2 and a half cups of sugar, and a tablespoon of salt in a large pan.  I brought it to a boil, and waited until the sugar was dissolved.  Once there, I added the watermelon rind.  I also added a bit of the watermelon that we didn't eat.  It pickles just as well as the rind.

I left it in the pan until it came to room temperature, at which point I put it in a bowl and put it in the fridge.  I have been eating it all day, though it does get better with age.

I have been enjoying this dish alot, but I actually have plans to try making a new dish with it.  I want to take the same pickling liquid, but with the watermelon rind I want to add cucumbers and sweet onions.  Once it's all pickled, I'm thinking eat it that way, or maybe drain it and toss it with some feta cheese.  What do you think.