In a skillet with 1/2 tsp of vegetable oil, toast on low heat for 3-5 minutes:
2 tsp fennel
1 tsp chili flake
2 tsp pickling spice
In a medium saucepan, combine:
1/8 cup brown sugar
200mL vinegar
400mL water
Heat until sugar dissolves.
Using half of a watermelon and a potato/ice cream scoop, form 4oz spheres and cut in half.
Add toasted spices and watermelon to a large mason jar.
Pour the hot vinegar/water/sugar mixture in the mason jar.
Let cool, seal and place in fridge for 24 hours.
Enjoy refreshing, juicy pickled watermelon in lieu of tomatoes in salads or as part of a charcuterie board.