Pickled Watermelon and Rind with Coriander

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3 cups rice wine vinegar
3 cups white sugar  
1/4 ripe seedless watermelon cut into 1 1/2-inch cubes including the rind (separate rind and flesh)                             
1/4 cup picked coriander leaves

Bring sugar and vinegar to a boil in a stainless steel pot and add watermelon rind. Reduce to a simmer and cook rind until soft and somewhat translucent, about 10 minutes. Remove from heat and let cool. Add watermelon flesh and toss gently to coat. Refrigerate until cold and serve garnished with coriander leaves. Serves 4 to 6.

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