Watermelon Rind Relish

Watermelon Rind Relish Recipe
Jan Smith
For this recipe, you'll need the rind of a five-pound melon. Use the white inner rind, not the outer green part, which might have been waxed. Shred the rind with the large holes of a box grater, or cut it into chunks and shred it in a food processor. Serve the relish with ham or fish, or stir a little into steamed carrots.

Yield:

3 1/2 cups (serving size: 2 tablespoons)

Recipe from

Nutritional Information

Calories 42
Caloriesfromfat 6 %
Fat 0.3 g
Satfat 0.0 g
Monofat 0.1 g
Polyfat 0.1 g
Protein 0.4 g
Carbohydrate 10.4 g
Fiber 0.2 g
Cholesterol 0.0 mg
Iron 0.3 mg
Sodium 43 mg
Calcium 5 mg

Ingredients

3 quarts water
6 cups shredded watermelon rind
1 cup sugar
1 cup cider vinegar
1 1/2 tablespoons dry mustard
2 teaspoons ground turmeric
1 1/2 teaspoons ground ginger
1/2 teaspoon salt
1/2 teaspoon celery seeds

Preparation

Bring 3 quarts water to a boil in a large saucepan. Add rind; cook 3 minutes. Drain well.

Combine sugar and remaining ingredients in pan; bring mixture to a boil. Reduce heat, and simmer 2 minutes. Stir in watermelon rind; simmer, uncovered, 30 minutes or until most of liquid is absorbed, stirring frequently. Cool; pour relish into airtight containers.

Note: Refrigerate Watermelon Rind Relish in airtight containers up to two months.

Note:

Mark Scarbrough,

August 2005
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