PICKLED WATERMELON RIND
Steps:
- Cut the watermelon rind into 1-inch-thick slices. Carefully slice the skin off each slice, and cut the slices into 1-inch chunks. 2. Combine the vinegar, water, sugar, salt, star anise, and ginger in a saucepan and bring to a boil, stirring to dissolve the sugar. Add the watermelon rind and boil for 1 minute, then carefully transfer to a quart container. Cool and then refrigerate. These pickles are ready to eat in a couple of hours and will keep for about a week and a half-they start to lose flavor and get too soft after that.
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