Pickled Watermelon Rind

Preparation

1. Step 1

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

   Step 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.)

   Step 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.

   Step 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.

   Step 5

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

   Step 6

   Do ahead: Watermelon rind can be pickled 2 weeks ahead. Keep chilled.