Pickled Watermelon Rind

• 4 pounds watermelon
• 1 serrano chile, thinly sliced, seeds removed if desired
• 1 1" piece peeled ginger, thinly sliced
• 2 star anise pods
• 4 teaspoons kosher salt
• 1 teaspoon black peppercorns
• 1 cup sugar
• 1 cup unseasoned rice vinegar

1. Using a vegetable peeler, remove tough green rind from watermelon; discard.
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.)
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.
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.
5. Transfer rind and liquid to an airtight container; cover and chill at least 12 hours.
6. Do ahead: Watermelon rind can be pickled 2 weeks ahead. Keep chilled.

watermelon, serrano chile, ginger, anise pods, kosher salt, black peppercorns, sugar, rice vinegar

Taken from www.epicurious.com/recipes/food/views/pickled-watermelon-rind-51242090 (may not work)