Pickled Watermelon Rind
A tangy and aromatic pickled condiment made from watermelon rind, flavored with serrano chile, ginger, and star anise. This zero-waste recipe transforms the often discarded watermelon rind into a delicious pickle.
Ingredients
- •4 pounds watermelon
- •1 piece serrano chile
- •1 piece ginger
- •2 pods star anise
- •4 teaspoons kosher salt
- •1 teaspoon black peppercorns
- •1 cup sugar
- •1 cup unseasoned rice vinegar
Cooking Instructions
- 1.
Using a vegetable peeler, remove tough green rind from watermelon; discard.
5 min
- 2.
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.)
10 min
- 3.
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.
15 min
- 4.
Remove from heat and let cool, setting a small lid or plate directly on top of rind to keep submerged in brine, if needed.
30 min
- 5.
Transfer rind and liquid to an airtight container; cover and chill at least 12 hours.
720 min
- 6.
Do ahead: Watermelon rind can be pickled 2 weeks ahead. Keep chilled.
