Ingredients
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
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Dual-size scooper — melon balls, butter balls, cookie dough
Digital pH meter for fermentation monitoring, acid levels
Food scientist deconstructs cooking by component — water, fat, starch
Complete home preservation — canning, pickling, drying, fermenting
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Dual-size scooper — melon balls, butter balls, cookie dough
Digital pH meter for fermentation monitoring, acid levels
Food scientist deconstructs cooking by component — water, fat, starch
Complete home preservation — canning, pickling, drying, fermenting
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Place watermelon cut side down on a work surface; slice into 3/4 -inch slices. Trim all but 1/4 inch red flesh from slices. Reserve flesh for another use. Remove outer green layer of rind using a vegetable peeler; discard. Cut rind slices crosswise into 1-inch lengths. (You should have about 5 cups.) Place in a large bowl Stir together salt and 3 cups water; pour over rind. Cover and chill 24 hours. Drain; rinse well. Combine rind, sugar, vinegar, and 3 cups water in a 4-quart stainless steel saucepan. Bring to a boil, stirring until sugar dissolves. Remove from heat. Cool completely (about 1 hour), stirring occasionally. Place star anise in clean jars. Using a slotted spoon, transfer rind to jars; cover with pickling liquid. Apply lids. Chill 24 hours before serving, store in refrigerator up to 1 week.