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Pickled Watermelon Rind with Ginger and Jalapeños
Ingredients
  • 1 cup water
  • 1 cup unseasoned rice vinegar
  • ¼ cup plus 2 tablespoons sugar
  • 1 tablespoon kosher salt
  • 1 ¼ pounds watermelon-red flesh and green skin removed, white rind cut into 1-by-½-inch rectangles about ⅛ inch thick
  • One 3-inch piece of fresh ginger, peeled and thinly sliced lengthwise (about 1 ½ ounces)
  • 1 large jalapeño, halved lengthwise
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