½ small watermelon (about 5 lb.)
3 tablespoons salt
¾ cup sugar
¾ cup white vinegar (5% acidity)
2 star anise
Place watermelon cut side down and slice into ¾-inch slices. Trim all but ¼ inch flesh from slices. Remove outer green layer of rind using a vegetable peeler; discard. Cut rind slices crosswiseinto 1-inch lengths. Place in a large bowl.
Stir together salt and 3 cups water; pour over rind. Cover and chill 24 hours. Drain; rinse well.
Combine rind, sugar, vinegar, and ¾ cup water in a 4 quart saucepan. Bring to a boil until sugar dissolves. Remove from heat. Cool completely.
Place star anise in clean jars. Transfer rind to jars; cover with pickling liquid. Apply lids. Chill 24 hours before serving. Stores in refrigerator for up to 1 week.