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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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From Cooking Light Magazine, anything with this summer favorite melon seems perfect for hot weather. 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 seed |
Directions:
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.
3. Stir in watermelon rind; simmer, uncovered, 30 minutes or until most of liquid is absorbed, stirring frequently.
4. Cool; pour relish into airtight containers.
5. Note: Refrigerate Watermelon Rind Relish in airtight containers up to two months.
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