A couple of years ago I made a fabulous relish with my surplus zucchini. It was a sweet relish, very much like the Del Monte hamburger relish I grew up with. I’d been having a hard time finding hamburger relish in stores, so I decided to try making it at home. It was a hit. We used it on hamburgers (of course) but also in egg salad and potato salad to really add a nice flavor. Unfortunately, my squash crop hasn’t done very well this year, and I’ve been so sad to not have zucchini to make more of this delicious relish. Yesterday, my son brought home a watermelon, and as I was cutting it I thought about making watermelon rind pickles. I’ve never even had watermelon rind pickles, but it seemed like a great way to eliminate waste, so I cut the rind into pieces. As I set them aside I had a wicked crazy wonderful idea: watermelon rinds might make a great substitute for zucchini in my beloved relish. Following our family credo of “What would happen if…?” I decided to go for it. And oh my. I am so excited about how this turned out. And...
