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Pickled Watermelon Rind

Photo: John Kernick
Hands-on time 30 mins
Total time 1 hr, 35 mins
Yield Makes 1 qt.
  

Ingredients

  • 1/2 small watermelon (about 5 lb.)
  • 3 tablespoons salt
  • 3/4 cup sugar
  • 3/4 cup vinegar
  • 2 star anise

How to Make It

  1. Remove rind from watermelon, leaving a small amount of red flesh attached to rind. Reserve watermelon flesh for another use. Peel rind, and cut into 1-inch cubes (about 5 cups cubed). Place in a large bowl.

  2. Stir together salt and 3 cups water. Pour over rind. Cover and chill 24 hours. Drain; rinse well.

  3. Combine rind, sugar, next 2 ingredients, and 3/4 cup water in a large Dutch oven. Bring to a boil; remove from heat. Cool completely (about 1 hour), stirring occasionally. Cover and chill 24 hours before serving. Store in refrigerator up to 1 week.