Pickled Watermelon Rind

1. 1

   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. 2

   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.

3. 3

   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.

* Per serving · 4 servings · Values may vary.

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