Pickled Watermelon Rind

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.

(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.

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