Not sure if this should go here or in the self-sufficiency forum.
I really like relish, mainly for making deviled eggs and chicken or tuna salad. Sometimes on a hot dog with yellow mustard. Not that I eat those things very often and a jar of store-bought relish lasts a long time. But I like canning and preserving and don't get many chances to do that anymore.
Can I substitute peeled watermelon rinds for the cukes in a relish recipe without any other changes? I've made relish before (from overripe squash) using a box grater, and I don't really like the texture. It's still okay and I use it in deviled eggs, but the squash taste came through more than I'd like, plus the texture thing.
I've read that a meat grinder works well, and I have one with #12 plates. I think I'll try that, using a plate with large holes. Now I just need to buy a couple of green bell peppers and a red jalapeno or two... I'll finely mince the jalapenos by hand.
