When you’re done with the sweet flesh of the watermelon, make good use of the rinds in this sweet and spicy, hot and tangy relish. It will keep for two months in the refrigerator in a tightly sealed container, but opt to can it and you’ll thank yourself in the winter.
- 6 cups ½-inch cubed watermelon rind
- 2 cups sugar
- 1/4 cup grated fresh ginger
- 4 garlic cloves
- 1 1/2 cups apple cider vinegar
- 1 1/2 cups water
- 1 teaspoon crushed black peppercorns
- 1 jalapeno
- 1 tablespoon kosher salt
In a large saucepan, combine all of the ingredients and bring them to a boil over medium heat, stirring occasionally. Reduce the heat to low and simmer for about one hour, stirring occasionally, until the watermelon rind is tender and translucent.
Ladle the relish into half-pint jars, to within ½-inch of the rim (headspace) and process for 10 minutes.
Makes 6 half-pint jars.