Best Watermelon Rind Relish Recipes

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WATERMELON RIND RELISH



Watermelon Rind Relish image

Make use of every part of the watermelon with our Watermelon Rind Relish recipe. Combining chopped green peppers, red and yellow onions, mustard and more, this watermelon rind relish is an unexpectedly flavorful condiment.

Provided by My Food and Family

Categories     Home

Time 1h30m

Yield 32 servings, 1 Tbsp. each

Number Of Ingredients 6

2 cups finely chopped watermelon rinds (green parts removed)
1/2 cup finely chopped yellow onions
1/2 cup finely chopped green peppers
2 Tbsp. GREY POUPON Harvest Coarse Ground Mustard
1/2 cup KRAFT Zesty Italian Dressing
1/4 cup finely chopped red onions

Steps:

  • Combine all ingredients except red onions in medium saucepan.
  • Bring to boil on medium heat, stirring frequently; simmer on medium-low heat 8 to 10 min. or until most of the liquid is cooked off, stirring frequently. Cool completely.
  • Stir in red onions before serving.

Nutrition Facts : Calories 15, Fat 0.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 65 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

PICKLED WATERMELON-RIND RELISH



Pickled Watermelon-Rind Relish image

This sweet-tart relish is a staple of the American South; it is particularly good with barbecued chicken or pork.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes about 3 1/2 quarts

Number Of Ingredients 10

1 watermelon (about 20 pounds)
1 gallon water
1/2 cup coarse salt
3 cups sugar
2 cups cider vinegar
2 teaspoons cloves
2 teaspoons allspice
1 cinnamon stick
1 half-inch piece fresh ginger, peeled
1 lemon, thinly sliced

Steps:

  • Using a sharp knife, slice watermelon in half lengthwise; scoop out flesh, and reserve for another use. Scrape rind with a large metal spoon to remove all traces of pink. Cut rind crosswise into 1-inch-wide strips. Using a sharp knife, peel green skin from rind, and discard; cut away any bruises or bad spots. Slice rind into 2-inch lengths.
  • In a large nonreactive bowl, combine the water and salt. Add watermelon rind; let soak overnight, covered, at room temperature. Rinse 2 or 3 times in fresh cold water, and drain well in a colander.
  • Heat sugar and vinegar in a nonreactive stockpot over medium-high heat, stirring until the sugar has dissolved. Add the remaining ingredients and the watermelon rind, and bring to a boil over medium-high heat. Reduce heat to a simmer; cover, and cook 30 minutes. Remove from heat, and let stand overnight at room temperature.
  • Transfer watermelon relish to jars or airtight containers; cover, and store in the refrigerator up to 2 weeks.

WATERMELON RIND RELISH



Watermelon Rind Relish image

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

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

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

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