Pickled Watermelon Rinds

1. 1

   Cut the watermelon flesh from the rind, leaving only a 1/4-inch layer of pink flesh on the rind.

2. 2

   (Reserve the flesh for another purpose.)

3. 3

   Cut the green outer skin from the rind and discard; cut the rind into 1-by-2-inch pieces.

4. 4

   Combine the vinegar, sugar, allspice, salt, black and Sichuan peppercorns, cinnamon, ginger and 1/2 cup water in a medium saucepan.

5. 5

   Bring to a boil and cook, stirring regularly, until the sugar and salt dissolve, about 5 minutes.

6. 6

   Add the watermelon rinds and bring the mixture back to a boil, placing a heavy object such as a heat-proof plate on top to keep the rinds submerged.

7. 7

   Reduce the heat and simmer until the rinds are tender when pierced with a fork, about 8 minutes.

8. 8

   Remove from the heat and cool completely.

9. 9

   Transfer to airtight containers and cover.

10. 10

    Refrigerate at least overnight before serving.

11. 11

    The pickled watermelon rinds can be kept in the refrigerator for up to 2 weeks.

* Per serving · 4 servings · Values may vary.