Trim away the dark green skin and any remaining pink flesh, then cut the white rind into evenly sized pieces.

Consistent size helps everything soften and pickle at the same rate.

Blanch the rind pieces in boiling water for 3 to 5 minutes, then drain and rinse with cold water.

I always do this step; it keeps the final texture crisp, not tough.

Combine water, vinegar, sugar, salt, peppercorns, mustard seeds, cinnamon, garlic, ginger, and red pepper flakes in a saucepan.

Bring the mixture to a boil, stirring until the sugar and salt dissolve completely.

Pack the warm rind into clean glass jars, leaving about half an inch of space at the top.

Pour the hot brine over the rind until everything sits fully submerged.

Let the jars cool uncovered on the counter before sealing them tightly.

Cooling first helps avoid pressure buildup and keeps the brine clear.

Refrigerate the pickles for at least 24 hours before eating.

The flavor improves over several days, so patience is worth it!