Watermelon Rind and Refrigerator Pickles Slaw

Watermelon Rind Slaw

Eating and cooking watermelon rind is common in some cuisines, especially in Asia. That makes good, resourceful sense, given that most watermelons yield more rind than flesh. Plus, the rind of a ripe melon is delicious. It’s crisp and a little juicy, like a raw apple. Its delicate flavor is similar to raw cucumber, summer squash, or jicama. Yes, watermelon rind makes a great fresh ingredient for salads, slaws, and quick sautés – and it comes free with the rest of the melon.  

This stunning slaw recipe showcases watermelon rind in two forms: ribbons of raw rind and some of the fabulous Watermelon Rind Pickles described in the recipe below. The slaw retains its color and crunch for days, which makes this a great make-ahead recipe. 

Makes 8 servings 

Ingredients  

• 1 pound watermelon rind, cut into 3- to 4-inch chunks 
• 1 red, yellow, or orange bell pepper, cored and quartered 
• 1 green bell pepper, cored and quartered 
• 1 small red onion, halved and very thinly sliced 
• 1 tablespoon kosher salt 
• 3/4 cup Watermelon Rind Refrigerator Pickles, see recipe below 
• 1/4 cup brine from the pickle jar 
• 2 tablespoons neutral oil, such as grapeseed or vegetable oil 
• Ground black pepper, to taste 

Directions

Use a sturdy vegetable peeler to remove the dark green portion of the rind. Trim away all but a faint layer of pink flesh, just enough to add a whisp of color.  

Feed the rind, peppers, and onion through the tube of a food processor fitted with the 2mm slicing disk to create thin strips or ribbons. (Alternately, use a vegetable slicer or sharp knife. Do not grate the vegetables because the slaw will be mushy.) 

Transfer the sliced vegetables into a large sieve and toss with the salt. Set the sieve in a bowl or the sink to catch the drips and let stand for 15 minutes. Discard the liquid. Press firmly on the vegetables to remove as much liquid as possible and then blot them dry with paper towels. Place the vegetables in a serving bowl and add the Watermelon Rind Pickles. Drizzle with the brine and oil and toss to combine. Season with pepper and taste for salt.  

Serve immediately or refrigerate until ready to serve. Store covered and refrigerated for up to one week.  

©Copyright 2024 Sheri Castle

Watermelon Rind Refrigerator Pickles

Making crisp, sweet pickles out of watermelon rind is nothing new. It’s a classic Southern recipe that makes the most out of the fact that the copious amount of rind left after eating the inside of a watermelon is too good to toss. What is new is my approach to making them. These quick and easy refrigerator pickles require no fussy prep or tedious processing. Just one watermelon yields about 3 pints of pickles to stash in the fridge, ready for you to enjoy as you would any sweet pickle (think bread-and-butter, but better) or to use in the great slaw recipe above.  

Makes about 3 pints 

Ingredients  

• 2 pounds watermelon rind (from a 5 1/2- to 6-pound watermelon)
• 1 cup apple cider vinegar or white distilled vinegar (5% acidity)
• 1 cup water
• 1 cup granulated sugar
• 3 tablespoons very thinly sliced fresh ginger
• 3 1/2-inch-wide strips of lemon zest
• 1 tablespoon kosher salt
• 1 tablespoon mixed pickling spice
• 1 teaspoon whole peppercorns
• 2 teaspoons vanilla bean paste or extract

Directions

Have ready three clean 1-pint jars with tight-fitting lids and a wide-mouth funnel.  

Cut the rind from the watermelon. Save the flesh for another use. Use a sturdy vegetable peeler to remove the dark green portion of the rind. Cut the peeled rind into 1-inch cubes. Trim away all but a faint layer of pink flesh that will add a blush of color to the pickles. Place the pieces of watermelon rind into a large, heatproof bowl and set aside. 

Place the vinegar, water, sugar, ginger, lemon zest, salt, pickling spice, and peppercorns in a saucepan, set over medium-high heat and stir until the sugar dissolves, 3 to 4 minutes. Remove the saucepan from the heat and stir in the vanilla. Pour the pickling liquid over the watermelon and set aside until it cools to room temperature, 1 to 2 hours.   

Divide the solids among the prepared jars. Slowly add enough brine to the jars to submerge the rind. Stir gently with a chopstick or skewer to remove air bubbles, and then top off with more brine, if needed. Close the jars and refrigerate until deeply chilled before serving. The flavor will develop and deepen for the first few days. Store refrigerated for up to 4 weeks.  

©Copyright 2024 Sheri Castle

Sheri Castle, award-winning food writer and cooking teacher, is known for melding culinary expertise, storytelling and humor, so she can tell a tale while making a memorable meal. Her creative, well-crafted recipes and practical advice inspire people to cook with confidence and enthusiasm. She's written a tall stack of cookbooks and her work appears in dozens of magazines. In 2019, the Southern Foodways Alliance named Sheri among Twenty Living Legends of Southern Food, calling her The Storyteller.

Sheri says that she's fueled by great ingredients and the endless pursuit of intriguing stories, usually about the role that food plays in our lives, families, communities and culture.

When she steps away from the kitchen or a local farm, Sheri enjoys spending quiet time at her home near Chapel Hill. She hails from the Blue Ridge Mountains of North Carolina.