Categories: Sides
Ingredients
- 1 1/2 lbs. watermelon rind, peeled and cubed
- 1 lb. pickling cucumber, peeled, seeded and chopped
- 1 1/2 cups apple cider vinegar
- 1 1/2 cups sugar, divided
- 1/2 cup filtered water
- 2 fresh bay leaves
- 2 1/2 tsp dry mustard
- 1 1/2 tsp ground ginger
- 1 tsp ground coriander
- 1/2 tsp kosher salt
- 1/4 tsp turmeric
- 1 1/2 tsp powdered pectin
Directions
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In the work bowl of a food processor, pulse watermelon rind until finely chopped. Remove rind. Repeat procedure with cucumber.
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In a large stockpot, bring vinegar, 1 1/4 cups sugar, 1/2 cup filtered water, and bay leaves to a boil over medium heat. Add watermelon rind. Stir in dry mustard, ginger, coriander, and salt; cook until rind is mostly tender, about 20 minutes. Add cucumber and turmeric; cook for 10 minutes.
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In a small bowl, whisk together pectin and remaining 1/4 cup sugar. Stir pectin mixture into relish, and cook for 1 minute. Remove from heat.
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Transfer relish to 5 (8oz.) mason jars, leaving 1/2 inch of space from top of jars. Wipe rims with a clean cloth, and secure lids and bands. Let jars cool to room temp; refrigerate for up to 3 months.