Chunky Cajun Watermelon Relish Recipes

CHUNKY CAJUN WATERMELON RELISH

Chunky Cajun Watermelon Relish image

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

Ingredients

5 cups watermelon rind (diced, no peel or pink flesh)
1 large onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 -2 fresh jalapeno pepper, sliced
1 cup sugar
2 cups vinegar
1 tablespoon pickling salt
1/2 teaspoon mustard, seed
1 bay leaf
1 teaspoon celery seed
1 teaspoon mixed peppercorns
1 teaspoon pepper, flakes try chipotle flakes for a hint of smokiness

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

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

Ingredients

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.

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