Easy Pickled Watermelon Rind

(based on a recipe from kitchenriff.com)

1 qt watermelon rind, cut into pieces about 1” square

1 c vinegar (rice wine vinegar, apple cider vinegar, or plain white vinegar)

1/2 c water

1 c sugar

2-1/2 t table salt

1 star anise

2” piece of ginger, peeled and roughly chopped (optional) OR 1/2 t powdered cinnamon

Cut or scoop out the flesh from about half of a seedless watermelon. You can leave about 1/2 inch of red flesh on the rind or cut it off closer. Either way works, but be sure to leave at least a little bit of pink for the color. Cut the rind into 1” strips and then peel each strip, using either a potato peeler or a knife. You want to get rid of all the green skin. Cut the peeled strips into 1” pieces and measure. You should have between four and five cups.

Combine the vinegar, sugar, salt, star and anise and optional ginger or cinnamon in a large saucepan. Bring to a boil and stir to dissolve the sugar and salt. Once it boils, add the watermelon rind, return to a boil, and simmer for 1 minute. Remove pan from heat and cool for 1 hour.

Transfer watermelon rind to a 1 quart plastic container or canning jar. Don’t leave it in metal; the acid from the vinegar can ruin the metal and/or react with the vinegar to taste bad. Cover with the syrup. Refrigerate overnight and serve chilled.

These pickles must be refrigerated and won’t last more than a week to ten days in the fridge. Do not keep them longer than this.