PICKLED WATERMELON RIND

Steps:

• Using a vegetable peeler, remove tough green rind from watermelon; discard.
• Slice watermelon 1" thick. Cut away all but 1/4" 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 1/2 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.
• Do ahead: Watermelon rind can be pickled 2 weeks ahead. Keep chilled.