Pickled Watermelon Rind
Watermelons are growing very well right now, and it’s the perfect time to add an unexpected burst of summer into your fall dishes. This recipe makes use of the shamefully under-utilized watermelon rind, which is a beautiful pickled garnish on salads and roasted meat.
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
Using a vegetable peeler, remove tough green rind from watermelon; discard. Slice watermelon 1" thick. Cut away all but ¼" flesh from each slice; reserve flesh for another use. Cut rind into 1" pieces. (You should have about 4 cups.) Bring chile, ginger, star anise, salt, peppercorns, sugar, vinegar, and ½ 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. Remove from heat and let cool, setting a small lid or plate directly on top of rind to keep submerged in brine, if needed.
Transfer rind and liquid to an airtight container; cover and chill at least 12 hours.
About the Chef
Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.