Be Pickled Pink with Sheri Castle’s Watermelon Rind 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 copious amount of rind left after eating the inside of a watermelon, which 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.

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. The slaw retains its color and crunch for days, which makes this a great make-ahead recipe.

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.

Watermelon Rind Refrigerator Pickles

Makes about 3 pints

• 2 pounds watermelon rind (from a 5 ½- to 6-pound watermelon) 
• 1 cup apple cider vinegar or white distilled vinegar (5% acidity) 
• 1 cup water 
• 1 cup granulated sugar 
• 3 tablespoons fresh ginger, sliced very thin
• 3 ½-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   

1. Prepare three clean 1-pint jars with tight-fitting lids and a wide-mouth funnel. 
2. Use a sturdy vegetable peeler to remove the dark green rind from the lighter green portions. 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.
3. Combine vinegar, water, sugar, ginger, lemon zest, salt, pickling spice and peppercorns in a saucepan over medium-high heat. Stir until the sugar dissolves, 3 to 4 minutes. Remove saucepan from the heat and stir in vanilla. Pour the pickling liquid over the watermelon and set aside until it cools to room temperature, 1 to 2 hours.  
4. Divide solids among 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.

Tip: The flavor will develop and deepen for the first few days. Store refrigerated for up to 4 weeks.

Watermelon Rind Slaw

Makes 8 servings

• 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 sliced very thin
• 1 tablespoon kosher salt
• ¾ cup Watermelon Rind Refrigerator Pickles
• ¼ cup Watermelon Rind Refrigerator Pickles brine
• 2 tablespoons neutral oil, such as grapeseed or vegetable oil
• Ground black pepper, to taste

1. 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 wisp of color.
2. Feed the rind, peppers and onion through the tube of a food processor fitted with the 2 mm 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.)
3. Transfer the sliced vegetables into a large sieve and toss with the salt. Sit 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 dry with paper towels.
4. 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.