Scoop out melon leaving about 1/4-1/2 inch of pink flesh.

Peel off outer green skin with vegetable peeler or a knife and then cut the rinds into spears or cubes, whichever you prefer.

In a medium saucepan, bring the apple cider vinegar, water, coconut sugar, ginger, cinnamon sticks, cloves, salt and pepper flakes to a boil over medium-high. Hold the boil for about a minute, then remove from heat. Set aside.

Place the sliced rinds to a 2-quart jar. Pour the pickling juice into the jar, covering the rinds. Cover the jar and leave on the counter to cool to room temperature.

Transfer the pickled rinds to the refrigerator and refrigerate for two days before opening. 

These will last for up to a month. Enjoy!