Pickled Watermelon Rind

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   ["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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