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1 cup sugar2 cups water1/2 cup Champagne vinegar1 jalapeño chile, seeded, minced2 cups watermelon rind, white part only, cut into matchsticks
Combine sugar, water, vinegar and jalapeño in 2-quart saucepan; bring to a simmer. When sugar is dissolved, add rind and cook over low heat until rind turns translucent, 20 to 25 minutes. Remove and chill.
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