Food and Recipes Recipes Pickled Watermelon Rind Slaw Be the first to rate & review! Use this Pickled Watermelon Rind as a no-brainer side for anything salty and fried—like our crispy Fried Catfish Sandwich. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Published on June 17, 2020 Print Rate It Share Share Tweet Pin Email Photo: Southern Living Total Time: 12 hrs 50 mins Yield: 5 cups Ingredients 1/2 small (5 lb.) watermelon 3/4 cup granulated sugar 3/4 cup rice vinegar 3/4 cup water 2 tablespoons kosher salt 1 tablespoon fresh ginger, peeled and thinly sliced 2 whole star anise Directions Remove tough outer green rind from watermelon half using a vegetable peeler; discard. Scoop out red flesh from watermelon using a large spoon, leaving ¼ inch intact where red flesh meets inner white rind. (Discard removed red flesh, or reserve for another use.) Thinly slice white rind with red flesh into 2-inch-long strips (about 5 cups total). Place sugar, vinegar, water, salt, ginger, and star anise in a large saucepan; bring to a boil over high. Reduce heat to medium, and simmer, stirring occasionally, until salt and sugar dissolve, about 2 minutes. Add watermelon rind strips; simmer 5 minutes over medium. Remove from heat, and let cool in saucepan 30 minutes. (If needed, place a small plate directly on top of rind to keep fully submerged in liquid while cooling.) Transfer contents of saucepan to a large bowl; place a plate fitted inside bowl on top of rind to keep fully submerged in liquid. Cover bowl with bowl lid, or wrap tightly with plastic wrap. Chill 12 hours before serving. Store, covered, in refrigerator up to 1 week. Rate it Print