Watermelon Rind Pickles

We love this no-waste snack recipe from Alton Brown!

Ingredients:

2 pounds watermelon rind, from a roughly 5-pound watermelon
1 cup apple cider vinegar
1 cup water
3/4 cup sugar
1/4 cup chopped candied or crystalized ginger
4 teaspoons kosher salt
1 teaspoon red pepper flake
1 teaspoon allspice berries
1 star anise pod

Instructions:

Using a sharp peeler, remove and discard the exterior green portion of the watermelon rind. You want to have the rind that is mostly white, with a little bit of pink and/or red on one side. Cut into 1-inch cubes.

Add the apple cider vinegar, water, sugar, ginger, salt, and spices to a saucepan set over medium-high heat. Bring to a boil and add watermelon. Return to a boil and turn off the heat. Remove the pan from heat and cool for 30 minutes.

Place the pickles in a jar and pour on as much of the pickling juice as possible. Cover the jar and leave at room temperature for another 1.5 hours.

Refrigerate overnight and consume within a month. Pickles must be kept refrigerated.