Updated: Mar 29
Never thought I could possibly love
watermelon outside of its natural state, but I was so wrong! This sweet, spicy, salty rind is everything on a hot summer day. Serve as a condiment, topping on something hot off the grill, or even use along with the brine in your next cocktail creation. Recipe
(yield: 3 cups)
1 cup seasoned rice vinegar
1 1/2 cups water
1 clove garlic
1-inch piece ginger
1 star anise
1/4 tsp crushed red pepper flakes
1/4 tsp chili powder
1 TBSP sugar
2 teaspoons salt
3 cups peeled watermelon rind (peel away tough green skin) sliced into 1/2-inch strips
1. Place all ingredients except watermelon rind into a medium sauce pan and bring mixture to a simmer over medium-low heat. Stir until everything is dissolved.
2. In the meantime, peel and slice the watermelon rind. Add to simmering solution and continue to simmer for another 5 minutes.
3. Remove pan from heat and allow to cool to room temperature. Transfer to clean glass jar, seal and refrigerate overnight. Store in refrigerator for up to 2 weeks.