Why You Should Be Pickling Your Watermelon Rinds

• 1/2 small red watermelon, about 5 pounds
• 3 tablespoons salt
• 3/4 cup sugar
• 3/4 cup white vinegar, 5% acidity
• 2 star anise

1. Place watermelon cut side down on a work surface; slice into 3/4 -inch slices.
2. Trim all but 1/4 inch red flesh from slices.
3. Reserve flesh for another use.
4. Remove outer green layer of rind using a vegetable peeler; discard.
5. Cut rind slices crosswise into 1-inch lengths.
6. (You should have about 5 cups.)
7. Place in a large bowl
8. Stir together salt and 3 cups water; pour over rind.
9. Cover and chill 24 hours.
10. Drain; rinse well.
11. Combine rind, sugar, vinegar, and 3 cups water in a 4-quart stainless steel saucepan.
12. Bring to a boil, stirring until sugar dissolves.
13. Remove from heat.
14. Cool completely (about 1 hour), stirring occasionally.
15. Place star anise in clean jars.
16. Using a slotted spoon, transfer rind to jars; cover with pickling liquid.
17. Apply lids.
18. Chill 24 hours before serving, store in refrigerator up to 1 week.

red watermelon, salt, sugar, white vinegar, anise

Taken from www.foodrepublic.com/recipes/why-you-should-be-pickling-your-watermelon-rinds/ (may not work)