Pickled Watermelon Rind

-Using a vegetable peeler, remove tough green rind from 1 whole watermelon; discard.

-Slice watermelon 1" thick.

-Cut away all but ¼" flesh from each slice; reserve flesh for another use.

-Cut rind into 1" pieces. (You should have about 4 cups.)

-Combine the following in a large saucepan over medium heat:

1 serrano chile, thinly sliced, seeds removed if desired

1, 1" piece peeled ginger, thinly sliced

2 star anise pods

4 tsp kosher salt

1 tsp black peppercorns

1 cup sugar

1 cup unseasoned rice vinegar

½ cup water

-Stir to dissolve sugar and salt.

-Add watermelon rind and return to a boil.

-Reduce heat and simmer until just tender, about 5 minutes.

-Remove from heat and let cool, setting a small lid or plate directly on top of rind to keep submerged in brine, if needed.

-Transfer rind and liquid to an airtight container; cover and chill at least 12 hours.