Making pickles and relishes with the rind is simple and canning them yields tasty, year-round treats. Similar to chow chow, this relish adds a punch of flavor to greens, burgers, hot dogs and in egg or potato salad. Adjust jalapeño peppers to your personal heat level!
6 cups cubed watermelon rind
1 large sweet onion, cut into chunks
1 large red bell pepper, seeded and cut into pieces
2 jalapeño peppers, split and seeded
1 teaspoon sea salt
1¾ cups sugar
1 teaspoon white pepper
1½ cups apple cider vinegar
1 teaspoon ground turmeric
2 tablespoons mustard seeds
2 tablespoons pickling spice, tied in cheesecloth
Put rind, onion and peppers into food processor. Pulse until relish consistency. Pour into non-metallic container and toss with salt. Cover and refrigerate overnight.
Drain in colander and rinse. Drain again, dabbing with paper towels to remove excess moisture.
Put into a large heavy pot and stir in remaining ingredients. Bring just to a boil, then cut back to a simmer for about 15 minutes. Remove and discard cheesecloth with spices.
Store the relish in the refrigerator without processing for several weeks. If planning to use later, ladle hot into sterilized jars, leaving a small headspace. Place lids on jars and process for 10 minutes in a boiling water bath.
Take care when canning to avoid spoilage! More detailed canning guidelines can be found at freshpreserving.com.