Watermelon Relish
Spicy Watermelon Relish



Watermelon Relish

2 cups watermelon rind, dark-green skin removed and white part cut in
1/3-inch dice salt
1 cup sugar
2 tablespoons lemon zest, finely grated
2 tablespoons lemon juice
1 pinch each cinnamon and cloves
2 cups watermelon meat, seeds removed and cut into 1/2-inch dice

Good with fried chicken or spicy foods
Mix rind with 2 1/2 cups water and 2 tablespoons salt. Let stand
covered at room temperature overnight. Drain and rinse well.
In medium saucepan, combine sugar with 3/4 cup water, 2 teaspoons salt,
the lemon zest and juice, cinnamon and cloves. Bring to a boil over
medium heat, add the rind and cook gently for about 40 minutes or until
the rind is translucent and tender (do not boil hard as mixture could
caramelize). When done, remove from heat and cool, then mix in the
melon meat. Makes 3/4 quart.

The watermelon relish will keep refrigerated for 4 days.

Source: <http://watermelon.org/index.asp?a=dsp&htype=recipes&pid=90>





Spicy Watermelon Relish

Yields: 3 half pints

1/2 of a 12-14 lb watermelon
1 cup water
1 Tbsp pickling salt
1/2 tsp pickling spice
1 cup vinegar
1/2 cup sugar
1 tsp crushed red pepper
1 1/2 cups chopped assorted red, yellow and green sweet peppers
1 cup chopped onion
1 fresh small jalpeno pepper seeded, if desired, and thinkly sliced

Cut the pink flesh from the watermelon. Refrigerate and save for
another use. Using a vegetable peeler, remove the green peel from rind.
Dice the rind. Measure 2 cups diced rind; place in a medium bowl.
Combine the water and pickling salt; pour over rind. Cover bowl
refrigerate overnight. Pour the into a colander set in a sink; rinse
under cold running water. Drain.
Place pickling spice on a double thick, 6-inch-square piece of 100%
cotton cheesecloth. Bring corners together and tie with a clean string.
In a 4-quart Dutch oven kettle combine pickling spice bag, vinegar,
sugar, and crushed red pepper. Bring to boiling, stirring to dissolve
sugar. Stir in diced water melon rind, sweet peppers, onion and
jalapeno. Return mixture to boiling. Reduce heat and simmer covered,
over medium-low heat about 25 minutes or until rind is clear. Discard
spice bag.

Pack relish and syrup into clean half-pint jars. Cover the loosely with
flat lids. Allow to cool 30 minutes. Screw bands tightly and
refrigerate relish at least 24 hours before serving. Store relish in
refrigerator up to 1 month.

Source: <http://www.culinarycafe.com/Fruits/Watermelon_Relish.html>



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