Watermelon Rind Relish

CaliforniaJan's Note:

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.

• Total Time: 1 hrs 5 mins
• Prep Time: 20 mins
• Cook Time: 45 mins

Ingredients:

Yield: 3.5 cups

• 3 quarts water
• 6 cups shredded watermelon rind
• 1 cup sugar
• 1 cup cider vinegar
• 1 ½ tablespoons dry mustard
• 2 teaspoons ground turmeric
• 1 ½ teaspoons ground ginger
• ½ teaspoon salt
• ½ teaspoon celery seed

Directions:

1. Bring 3 quarts water to a boil in a large saucepan. Add rind; cook 3 minutes. Drain well.
2. Combine sugar and remaining ingredients in pan; bring mixture to a boil. Reduce heat, and simmer 2 minutes.
3. Stir in watermelon rind; simmer, uncovered, 30 minutes or until most of liquid is absorbed, stirring frequently.
4. Cool; pour relish into airtight containers.
5. Note: Refrigerate Watermelon Rind Relish in airtight containers up to two months.