Cut the bottom and top off of the watermelon so it stands flat. Peel the outer green skin off, exposing the white rind. Cut the white rind into long thin strips, including as little of the pink flesh as possible.

(Enjoy the flesh).

Place the rind into large jars and cover with water. Retain the rinds in the jars and pour the water into a large measuring cup. Discard half of the water and replace with an equal amount of the apple cider vinegar. Set aside.

Place a large saucepan over medium-high heat. Add the sugar and 1 tbs of the water. Do not stir. Swirl the pan lightly and heat the mixture until a light amber caramel forms.

Add the reserved rind squares, water-vinegar mixture, salt, lavender, anise, peppercorns, allspice, thyme, and bay leaf to the saucepan. Bring the liquid to a boil then remove from heat. Reseason if needed. Allow to steep for 15 minutes. Set aside to cool to room temperature.

Transfer mixture to food safe plastic containers or glass jars. Weigh down the rind squares if needed so that they remain submerged. Seal and store in the refrigerator for 1 to 2 days, until pickled.

Serve cold.