Ingredients

2 cups watermelon rind (cut into pieces about 1 inch square, and 1/4 inch thick);
1 clove garlic (finely minced);
1 tsp salt (I prefer using sea salt, but any salt will do);
1 tsp sugar;
1 tsp rice vinegar (or white vinegar);
1 tsp red asian chili powder (“goh-choo-gah-rhoo”);
1 quart-size ziploc bag

Description

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