This quick recipe for Chinese Watermelon Rind Pickles is perfect as a summer side dish. Pull it out when it’s too hot to cook.
A few years ago, a woman from Shanghai named Wendy lived with our family to help take care of my aging in-laws. Chinese people never throw food away, and eat every part of every animal and plant they can. I definitely have that characteristic in my blood. I re-purpose food any way I can.
These Sweet and Savory Watermelon Rind Pickles are just an example of how every piece of edible food is used up. During the summer, Wendy would make these pickles every time we had watermelon in the house. These reminded me of the pickled watermelon rinds my mom used to make except hers were sweet pickles (Mom…I need that recipe by the way).
Watermelon rind is crunchy and has a vegetal quality, almost like cucumber, and makes for a very refreshing, light summer pickle. Tossed with just a little soy sauce, sesame oil, rice wine and sugar, they’re ready in no time.
Although Wendy no longer lives with us, I am still reminded of how simple but good these pickles were. On nights when there wasn’t much to eat (the boys were extra hungry and Wendy and I would hardly get a bite), we knew we always had watermelon pickles and rice to eat.
More Sweet and Savory Watermelon Recipes:
Sweet and Salty Greek Watermelon Feta Mint Salad
Burmese Cucumber Watermelon Salad with Ginger Lime Vinaigrette
Indian Watermelon Lime Salad
Arugula Salad with Watermelon Vinaigrette, Liv Life
Watermelon, Mango and Tomato Salsa Fresca, The Perfect Pantry
Stacked Watermelon Salad with Goat Cheese and Pistachios, Fifteen Spatulas
Grilled Watermelon Salad, Domestic Fits
Fruity Summer Shrimp Salad with Strawberry Lime Poppyseed Vinaigrette, Cupcakes & Kale Chips
Incredible Watermelon Salad, Noble Pig
Shrimp with Watermelon, Tomato and Feta, The Spiced Life (recipe)
Watermelon Gazpacho Shooters, Crazy Foodie Stunts (recipe)
Summer Refresher Watermelon Basil Cooler, Diet, Dessert and Dogs
- 2 cups watermelon rinds, skin cut off, julienned
- 2 teaspoons gluten-free soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon organic sugar
- Mix all ingredients together in a bowl. Refrigerate for at least 1 hour before serving.