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Watermelon Rind Relish

Jan Smith
Yield 3 1/2 cups (serving size: 2 tablespoons)
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.

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

Nutrition 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

How to Make It

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

  2. 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.

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