spicy watermelon relish
 
yields: 3 half pints 
 
1/2   of a 12-14 lb watermelon
1 cup  water
1 Tbsp  pickling salt
1/2 tsp  pickling spice
1 cup  vinegar
1/2 cup  sugar
1 tsp  crushed red pepper
1-1/2 cup  chopped assorted red, yellow and green sweet peppers
1 cup  chopped onion
1   fresh small jalpeno pepper seeded, if desired, and thinkly sliced
 
cut the pink flesh from the watermelon. refrigerate and save for 
another use. using a vegetable peeler, remove the green peel from rind. 
dice the rind. measure 2 cups diced rind; place in a medium bowl. 
combine the water and pickling salt; pour over rind. cover bowl 
refrigerate overnight. pour the into a colander set in a sink; rinse 
under cold running water. drain. 
place pickling spice on a double thick, 6-inch-square piece of 100% 
cotton cheesecloth. bring corners together and tie with a clean string. 
in a 4-quart dutch oven kettle combine pickling spice bag, vinegar, 
sugar, and crushed red pepper. bring to boiling, stirring to dissolve 
sugar. stir in diced water melon rind, sweet peppers, onion and 
jalapeno. return mixture to boiling. reduce heat and simmer covered, 
over medium-low heat about 25 minutes or until rind is clear. discard 
spice bag. 
 
pack relish and syrup into clean half-pint jars. cover the loosely with 
flat lids. allow to cool 30 minutes. screw bands tightly and 
refrigerate relish at least 24 hours before serving. store relish in 
refrigerator up to 1 month. 
 
source: <http://www.culinarycafe.com/fruits/watermelon_relish.html> 
 
 
 
-- 
 
(ID: 73817) Mirror: rec.food.recipes: Tue, Jul 12, 2005


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