Main Forums > The Mess Hall

Anybody hear make relish? Have you tried using watermelon rind for the base?

(1/1)

zxcvbob:
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.

K Frame:
Have I made it? No.

But yes, you can use watermelon rinds. Google watermelon rind relish for recipes.

Navigation

[0] Message Index