Watermelon Rind Relish Recipes

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.

Steps:

• Remove watermelon flesh from rind and reserve flesh for another use. Scrape off and discard any remaining pink flesh from rind, then cut rind crosswise into 2-inch-wide strips and remove green peel with a Y-shaped vegetable peeler or a sharp knife. Discard green peel. Cut white rind into 1/2-inch cubes (you will have 5 to 6 cups).
• Bring rind and remaining ingredients to a boil in a 4-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Reduce heat and simmer, uncovered, stirring occasionally, until rind is tender and translucent and liquid is syrupy, 45 to 55 minutes. Cool chutney, uncovered, then chill in an airtight container 1 to 3 days to allow flavors to mellow.

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.

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.