Makes about 2 quarts
Ingredients
Rind from 1 small watermelon, green part removed
For the pickling liquid:
2 cups distilled vinegar
3/4 cup sugar
1/4 cup honey
1 cup water
2 teaspoons salt
3 star anise or 1 teaspoon anise seed or fennel
1 teaspoon coriander seed
4 cloves garlic, thinly sliced
3 strips orange peel
Pinch chili flakes
Pinch saffron or 1 teaspoon turmeric
Directions
Cut the rind into matchsticks that are 2 inches long and 1/3 inch thick.
Bring a large pot of salted water to a boil. Place a bowl of ice water near it. Boil the rind for 6 minutes, then immerse it in the ice water.
Place all the ingredients for the pickling liquid in a 2-quart pot and simmer over low heat for 5 minutes.
Place the rind in a stainless bowl and pour the pickling liquid over it. Cover with plastic wrap and refrigerate until cool.
Store the rind in sealed plastic containers and refrigerate for up to one month or can the rind following proper canning procedures. Serve with any pork dish.
