Recipe: Pickled Watermelon Rind

Ingredients:

Rind from small watermelon (skin removed)

1 cup apple cider vinegar

1 cup water

½ cup sugar

2 Tbsps maple sugar

4 pieces chopped candied ginger

4 teaspoons pink sea salt

1-2 dried Thai chili

1 sprig lemon thyme

1/8-1/4 tsp ground Allspice

1 star anise

Method

Add all ingredients to a saucepan over low heat until sugar and salt are dissolved, stirring if needed. In the meantime, remove skin from watermelon to expose the rind. Then cut skinless rind into ¼ inch pieces, add to 16 ounces sterilize glass jar. Push into jar to pack tightly. Place a canning funnel on top of rind in jar. Pour liquid mixture from saucepan over rind in the jar. Make sure large pieces of spices are also included in the jar. Pour into jar until all the rind is covered. Cover, and let cool down before placing this in the refrigerator. Let sit in the refrigerator about 24 hours before eating.

This refreshing condiment can be eaten from the jar, in salads, in lemonade, in stir fries, on hamburgers, or even in smoothies. Of course, these are just a few suggestions.