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After you enjoy the watermelon, the easiest way to remove the rind is to cut the watermelon into long 1-inch strips. With a sharp knife, remove just a thin layer of the green outside skin. Leave as much of the white layer as possible and a touch of the inside red layer. Then cut the rind into 1-inch even cubes.
In a large pot over medium-high heat, pour
2 cups of the vinegar and 2 cups of sugar over the watermelon rind and boil for 5 minutes.
Combine the remaining 2 cups vinegar and remaining 2 cups sugar in a separate pot and simmer until syrupy (similar to maple syrup consistency).
Add the syrup to the watermelon rind along with the cinnamon stick, cloves, nutmeg, pepper flakes, garlic, allspice, orange zest, and orange segments. Simmer for 15 minutes. Strain off the syrup.
Set the watermelon rind with spices to the side. Continue to reduce the syrup until it becomes thicker, like maple syrup.
Pour the syrup back over the watermelon rind. You may can it at this point, following standard canning instructions, or store it in the refrigerator for up to 3 months.
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