Ingredients

Makes about 1 quart

　　4 pounds watermelon

　　1 serrano chile, thinly sliced, seeds removed if desired

　　1 1" piece peeled ginger, thinly sliced

　　2 star anise pods

　　4 teaspoons kosher salt

　　1 teaspoon black peppercorns

　　1 cup sugar

　　1 cup unseasoned rice vinegar

　　

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.