CHUNKY CAJUN WATERMELON RELISH
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
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
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
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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