Pickled watermelon rind

In a resealable plastic bag combine the rice vinegar, soy sauce, roasted sesame oil and sugar; mix well to dissolve the sugar and set aside.

Cut each watermelon slice into 1 inch sticks.

Cut off and discard the tough green skin from the white part of the rind; slice the white rind into a uniform size and shape.

Add the rind slices to the bag with the pickling solution and rub through the sealed bag to distribute it.

Seal and pickle in the refrigerator at least 12 hours or overnight.

Remove the rind from the pickling solution, transfer to a serving bowl and serve as a side dish or snack.