Begin by cutting the watermelon rind into 2-inch strips, ensuring minimal green skin remains. Place the rinds in a large bowl, covering them with 6 cups of water and adding 1 ½ tablespoons of salt. Let the mixture sit for at least 8 hours or preferably overnight to allow the salt to draw out bitterness.

After soaking, drain and rinse the watermelon rinds under cold water to remove excess salt. In a large pot, bring fresh water to a boil over medium heat. Carefully add the rinsed rinds and cook for approximately 1 hour until translucent.

While the rinds are boiling, prepare your syrup. In a medium saucepan, combine 4 cups of granulated sugar, 1 tablespoon of lemon juice, and the zest of one lemon. Heat the mixture over medium-high heat, stirring until the sugar dissolves. Bring it to a boil, then reduce the heat and simmer for about 10 minutes.

Once the rinds are translucent and the syrup is ready, carefully add the rinds to the saucepan. Maintain a gentle simmer for an additional 20 minutes.

Preheat your oven to 175°F (80°C). Using a slotted spoon, transfer the candied rinds to a parchment-lined baking sheet, spreading them out in a single layer. Bake for 2 to 3 hours, flipping them occasionally.

Once the candied watermelon rinds have achieved the desired texture, remove them from the oven and let them cool on a wire rack. Store the rinds in an airtight container at room temperature for up to a week.