Watermelon Rind Relish

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Watermelon Rind Relish

 

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

 

 

 

 

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.

 

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

 

Source: Cooking Light, AUGUST 2005

Formatted by Chupa Babi: 04.23.08

 

CALORIES 42 (6% from fat); FAT 0.3g (sat 0.0g,mono 0.1g,poly 0.1g); PROTEIN

0.4g; CHOLESTEROL 0.0mg; CALCIUM 5mg; SODIUM 43mg; FIBER 0.2g; IRON 0.3mg;

CARBOHYDRATE 10.4g

 

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.

 

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