PICKLED WATERMELON RIND
Provided by Susan Spungen
Yield Makes about 1 quart
Number Of Ingredients 8
Steps:
- Using a vegetable peeler, remove tough green rind from watermelon; discard.
- Slice watermelon 1" thick. Cut away all but 1/4" flesh from each slice; reserve flesh for another use. Cut rind into 1" pieces. (You should have about 4 cups.)
- Bring chile, ginger, star anise, salt, peppercorns, sugar, vinegar, and 1/2 cup water to a boil in a large saucepan, stirring to dissolve sugar and salt. Add watermelon rind and return to a boil; reduce heat and simmer until just tender, about 5 minutes.
- Remove from heat and let cool, setting a small lid or plate directly on top of rind to keep submerged in brine, if needed.
- Transfer rind and liquid to an airtight container; cover and chill at least 12 hours.
- Do ahead: Watermelon rind can be pickled 2 weeks ahead. Keep chilled.
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