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.
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
How to Make It
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.
I'm making this right now and took a little sample from the pan. It is delicious! We picked my daughter's watermelon too early, but this recipe has saved it from being a total loss. Will definitely make again. If anyone tests the pH of this for canning, let me know! I won't can anything without knowing for sure if it is acidic enough to be safe.
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