Pickled Watermelon Rind
Serves: 4
Terry Wiza
1 January 1970
Based on User reviews:
53
Spice
50
Sweetness
61
Sourness
38
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
Directions:
1
Using a vegetable peeler, remove tough green rind from watermelon; discard
2
Slice watermelon 1" thick
3
Cut away all but 1/4" flesh from each slice; reserve flesh for another use
4
Cut rind into 1" pieces
5
(You should have about 4 cups
6
) 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
7
Add watermelon rind and return to a boil; reduce heat and simmer until just tender, about 5 minutes
8
Remove from heat and let cool, setting a small lid or plate directly on top of rind to keep submerged in brine, if needed
9
Transfer rind and liquid to an airtight container; cover and chill at least 12 hours
10
Do ahead: Watermelon rind can be pickled 2 weeks ahead
11
Keep chilled
12
Using a vegetable peeler, remove tough green rind from watermelon; discard
13
Slice watermelon 1" thick
14
Cut away all but 1/4" flesh from each slice; reserve flesh for another use
15
Cut rind into 1" pieces
16
(You should have about 4 cups
17
) 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
18
Add watermelon rind and return to a boil; reduce heat and simmer until just tender, about 5 minutes
19
Remove from heat and let cool, setting a small lid or plate directly on top of rind to keep submerged in brine, if needed
20
Transfer rind and liquid to an airtight container; cover and chill at least 12 hours
21
Do ahead: Watermelon rind can be pickled 2 weeks ahead
22
Keep chilled