PICKLED WATERMELON RIND

Demonstration led by Emily Catalano of GOOD FOOD PITTSBURGH.

EMILY CATALANO  is the owner of Good Food Pittsburgh, a website devoted to the burgeoning Pittsburgh food scene, and Highly Social Media, a social media management and public relations company that works with clients in the food and hospitality industry. She also founded the Pittsburgh Food Swap, a seasonal event where home chefs can swap and share their homemade goods. When not working, writing, or eating her way through town, Emily can usually be found in the kitchen, cooking, canning, and baking treats for her husband Robert and her amazing dog Maddie.

Pickled Watermelon Rind

2 lb. watermelon

1 1-inch piece peeled ginger, thinly sliced

1-2 star anise pods (depending on flavor)

1 c. sugar

2 c. unseasoned rice vinegar

4 teaspoons salt

1 teaspoon black peppercorns

½ c. water

Remove the outermost green rind from the watermelon with a vegetable peeler and discard.

Slice the watermelon into 1-inch thick pieces. Cut away all but ¼-inch of the pink flesh from each slice, and cut the rind into 1-inch pieces.

Bring the vinegar, sugar, ginger, star anise, salt and water to a boil in a large saucepan, and stir until the sugar dissolves. Add the watermelon rind, and return to a boil. Reduce heat and simmer until just tender, about five minutes.

Remove the mixture from the heat and let cool, making sure that watermelon rind is completely submerged.

Transfer the rind and the liquid to a jar, cover, and chill in the refrigerator for at least one day.