The pictures referenced are posted to alt.binaries.food.
Follow-ups set to rec.food.preserving.

I was done sleeping at 4:30 this morning so I commenced to making
Pickled Watermelon Rind. It is a work in progress although the final
pic is of the finished product (from last year's <ahem> blue
ribbon-winning batch).

In a nutshell and without the particulars, after donning my pearls, the
process is to peel the rind from watermelon slices, trim it of most of
the pink flesh remaining, cut it into one- or two-bite pieces, cook it
until tender, soak it in the pickling syrup (sugar, vinegar, flavoring
oils) for two days, then jar, seal, and process for shelf storage.

The toughest part of this is finding a watermelon with a rind thick
enough to bear peeling. The rest is just time.

(Oh, the BBC part is because that's what's on public radio at that hour
of the day.)

I'm thinking a post-prandial nap is in order.
--
-Barb, Mother Superior, HOSSSPoJ
rec.food.cooking
Preserved Fruit Administrator
"Always in a jam. Never in a stew." - Evergene