When you slice open a big old watermelon and see you have one with a nice rind, it’s like an extra added bonus since it seems nowadays, that is a rare find. Making pickles and relishes with the rind is simple and canning them gives such tasty year-round treats. This relish is similar to chow chow, and great on greens, burgers, hot dogs and in egg or potato salad. Adjust jalapeno peppers for your personal heat level!
Put rind, onion and peppers into food processor. Pulse until relish consistency. Pout into non-metallic container and toss with salt. Cover and refrigerate overnight.
Drain in colander and rinse. Drain again, dabbing with paper towels to remove excess moisture.
Put into a large heavy pot and stir in remaining ingredients. Bring just to a boil, then cut back to a simmer for about 15 minutes.
The relish is done and can be stored in the refrigerator without processing for several weeks.
Notes
If planning to use later, ladle hot into sterilized jars leaving a small headspace. Place lids on and process for 10 minutes in boiling water bath.