Watermelon Rind Relish

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 42
  • Calories from fat: 6%
  • Fat: 0.3g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.4g
  • Carbohydrate: 10.4g
  • Fiber: 0.2g
  • Cholesterol: 0.0mg
  • Iron: 0.3mg
  • Sodium: 43mg
  • Calcium: 5mg

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

  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.
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