While shopping at the local farm market we were overcome by a sudden fit of preserve-making enthusiasm and bought a watermelon, an orange cauliflower, cucumbers, turnips, radishes, and carrots. Our first pickling victim was the watermelon. Once we mastered separating the tough outer skin from the rind, this recipe for pickle

d watermelon rinds was a snap to make.

The result was a gorgeous jar of preserves, where the infusion of star anise, ginger and spicy pink peppercorns added just the right set of flavors     to make these watermelon pickles the star attraction of a mid-summer barbecue.

 

Pickled Watermelon Rind
This recipe is adapted from the Momofuku Cookbook
1 watermelon
4 star anise
2 cups rice wine vinegar
1 cup water
2 cups sugar
3 tablespoons kosher salt
2 knobs of fresh peeled ginger
2 tablespoons pink peppercorns
Bring the rest of the ingredients to a boil (stirring until sugar dissolves) and add the rind, continue cooking for one minute. Remove the mixture to an ice bath to stop the cooking. Place in container until fully cooled and refrigerate.
These little lovelies are ready to eat within an hour and will keep in the refrigerator for a week.
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