Watermelon Rind Pickles

Watermelon Rind Pickles

• 1/2 medium sized watermelon
• 2 cups cider vinegar
• 1 1/2 cups sugar
• 2 cups water
• 1/2 cup candied ginger chunks
• 1 teaspoon dried orange peel
• 2 tablespoons + 2 teaspoons kosher salt
• 2 teaspoon red pepper flake
• 2 teaspoon allspice
• 2 star anise 
• 3 quart sized Ball canning jars, sterilized

1. Remove the red meat of the watermelon leaving the rind.
2. Using a potato peeler, peel away the green part of the rind.
3. Cut the rind into 1/2 -3/4 in cubes.
4. In a large sized sauce pan bring the cider vinegar, sugar, water, candied ginger, dried orange peel, kosher salt, red pepper flake, allspice and star anise to a boil.
5. Boil for 1 minute.
6. Add in the watermelon rind and bring the rinds to a BOIL for 2 minutes.
7. Remove from the stove top and allow the mixture to cool for 30 minutes.
8. Using a canning funnel, spoon the watermelon pickles into the jars and pour the remaining brine over the pickles.
9. Leave 1/2 inch from the top.
10. Place the lids onto the jars.
11. Set on the counter till the jars are cool and then set in the refrigerator to chill for 2 days before serving.