Watermelon ChowChow Salad

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  • Level: Easy
  • Total: 1 hr 40 min (plus 4-hour pickling)
  • Active: 40 min
  • Yield: 6 to 8 servings
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1 small watermelon, washed

1 green tomato, diced

1 red or orange bell pepper, diced

1 cup apple cider vinegar

3/4 cup sugar

1 teaspoon allspice berries

1 pod star anise

Kosher salt

8 ounces green beans and/or wax beans, trimmed

2 15-ounce cans black-eyed peas, drained and rinsed

1 jalapeno pepper, thinly sliced (remove seeds for less heat)

1/3 cup extra-virgin olive oil

Freshly ground pepper


  1. Make the pickled watermelon: Quarter the watermelon, then use a paring knife to remove most of the fruit, leaving about 1/4 inch of fruit on the rind. (Reserve the fruit for another use.) Trim the outside skin from the rind and discard. Cut the rind into 1/2-inch pieces; combine with the tomato and bell pepper in a bowl.
  2. Combine 1 cup water, the vinegar, sugar, allspice, star anise and 4 teaspoons salt in a medium saucepan. Bring to a boil, stirring to dissolve the sugar, then pour over the watermelon rind mixture. Let cool to room temperature, then cover and refrigerate at least 4 hours and up to 1 week.
  3. Make the salad: Bring a saucepan of salted water to a boil. Add the beans and cook until crisp-tender, about 5 minutes. Drain and transfer to a bowl of ice water to cool. Drain, pat dry and cut into 2-inch pieces.
  4. Using a slotted spoon, transfer 4 cups of the pickled watermelon mixture to a large bowl. Add the beans, black-eyed peas, jalapeno and olive oil; season with salt and pepper and toss. Cover and refrigerate at least 1 hour before serving.