Best Chunky Cajun Watermelon Relish Recipes
WATERMELON RIND RELISH
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.
Provided by CaliforniaJan
Categories Melons
Time 1h5m
Yield 3 1/2 cups
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 266.2, Fat 1.6, SaturatedFat 0.1, Sodium 353.3, Carbohydrate 60.9, Fiber 1.1, Sugar 57.8, Protein 1.4
CHUNKY CAJUN WATERMELON RELISH
Don't toss the watermelon rind! Kick it up by pickling it into this Cajun relish. Top fried catfish, grilled shrimp, fried alligator, or just kick up a good old hot dog! I've also added fresh garlic, thyme, oregano n parsley just to kick it up a bit more. But you really don't need too.
Provided by Rita1652
Categories Sauces
Time 55m
Yield 9 8 ounce jars, 40 serving(s)
Number Of Ingredients 13
Steps:
- Place rind, peppers, and onion in a large bowl toss in the salt and cover with ice cold water. Chill for 8-12 hours.
- Prepare jars and water bath for canning.
- Rinse very very well and drain set aside.
- Place the remaining ingredients in a large stainless steel pot. Bring to a boil to dissolve sugar. Once dissolved add the drained rind and veggies.Bring back to a boil then reduce to a simmer over medium low flame. Simmer covered for 25 minutes.
- Pack into hot jars leaving 1/2 inch head space. Wipe rims adjust lid placing screw bands on. Process in hot water bath for 10 minutes.
- Cool jars out of draft for 12 hours check for seals. label and store. Or give as gifts.
Nutrition Facts : Calories 25, Sodium 175.9, Carbohydrate 5.8, Fiber 0.2, Sugar 5.4, Protein 0.1
CANDIED WATERMELON RIND
Who knew the often tossed rind of your favourite Summer fruit could make delectable candy to enjoy all year 'round? Exotic spice flavour from cardamom and Szechuan peppercorns make these a truly unique sweet treat - perfect to eat out of the jar or use in baking like candied ginger! Adapted from http://www.notquitenigella.com/2012/02/06/slatko-watermelon-rind-jam/. NI includes all the syrup, although you won't eat it all.
Provided by YummySmellsca
Categories Candy
Time 7h
Yield 2 cups, 32 serving(s)
Number Of Ingredients 8
Steps:
- Place watermelon rind in a deep pot and add the sugar.
- Cover and let stand at room temperature overnight (at least 4 hours) to macerate.
- In the morning, bring to a simmer, stirring to thoroughly dissolve the sugar.
- Add the remaining ingredients, cover and simmer for 2 1/2 hours. Cubes will be translucent when done.
- Uncover and bring to a boil. Cook for 30 minutes, stirring often, to reduce the syrup to a thick caramel-like liquid.
- While still hot, ladle into sterilized jars and process in a waterbath for 30 minutes (the original calls for turning the jars upside down for a minute to create a seal but to correlate with the US safety guidelines I suggest waterbath canning for shelf-storage. If you're keeping it in the fridge, skip this part!).
Nutrition Facts : Calories 51.5, Sodium 0.2, Carbohydrate 12.8, Fiber 0.1, Sugar 12.6
WATERMELON RIND PRESERVES
Make and share this Watermelon Rind Preserves recipe from Food.com.
Provided by Mrs. Hughes
Categories Melons
Time 7h45m
Yield 3 quarts
Number Of Ingredients 8
Steps:
- Dissolve salt in 2 quarts of water.
- Pour over rind and let stand 5 to 6 hours.
- Drain, rinse and drain again.
- Cover with cold water and let stand 3 minutes.
- Drain.
- Sprinkle ginger over rind.
- Cover with water and cook until fork tender.
- Drain.
- Combine sugar, lemon juice and 7 cups water.
- Boil 5 minutes and add rind.
- Boil adn cook until rind is clear.
- Pack into hot jars, leaving 1/4-inch headspace.
- Wipe jar rims and adjust lids.
- Process 5 minutes in a boiling water bath.
Nutrition Facts : Calories 1050.5, Fat 0.2, SaturatedFat 0.1, Sodium 9327.5, Carbohydrate 273.5, Fiber 2, Sugar 267, Protein 0.7
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