Why You Should Be Pickling Your Watermelon Rinds

1. 1

   Place watermelon cut side down on a work surface; slice into 3/4 -inch slices.

2. 2

   Trim all but 1/4 inch red flesh from slices.

3. 3

   Reserve flesh for another use.

4. 4

   Remove outer green layer of rind using a vegetable peeler; discard.

5. 5

   Cut rind slices crosswise into 1-inch lengths.

6. 6

   (You should have about 5 cups.)

7. 7

   Place in a large bowl

8. 8

   Stir together salt and 3 cups water; pour over rind.

9. 9

   Cover and chill 24 hours.

10. 10

    Drain; rinse well.

11. 11

    Combine rind, sugar, vinegar, and 3 cups water in a 4-quart stainless steel saucepan.

12. 12

    Bring to a boil, stirring until sugar dissolves.

13. 13

    Remove from heat.

14. 14

    Cool completely (about 1 hour), stirring occasionally.

15. 15

    Place star anise in clean jars.

16. 16

    Using a slotted spoon, transfer rind to jars; cover with pickling liquid.

17. 17

    Apply lids.

18. 18

    Chill 24 hours before serving, store in refrigerator up to 1 week.

* Per serving · 4 servings · Values may vary.

No additional tips available.