Watermelon Rind Relish Recipe in a glass canning jar

Watermelon Rind Relish Recipe

This recipe came about completely by accident one day when I decided I wouldn't waste the rind from fresh watermelon.

Course Appetizer
Cuisine American
Keyword homemade hamburger relish, how to make relish, what to do with watermelon rind
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 16 servings
Calories 92 kcal
Author Kris Bordessa


  • 4 cups chopped watermelon rind dark green outer skin removed
  • 2 cups onion finely chopped
  • 1 red bell pepper seeded and diced
  • 1 jalapeno pepper chopped
  • 1 1/2 tsp. sea salt
  • 1 1/2 cups granulated organic cane sugar
  • 1 1/2 cups vinegar
  • 1 1/2 tsp. ground turmeric
  • 2 tsp. mustard seeds
  • 1/2 tsp. pepper
  • Pinch nutmeg


  1. A shortcut to start you off: If you have a food processor you can just toss roughly chopped watermelon rind, onions, and peppers into the bowl of the processor and pulse until they're a good size. I like mine in about 1/8 - 1/4" pieces. If you don't have a food processor, just chop them finely by hand.
  2. Combine watermelon rind, onion, peppers, and salt in a large bowl, stirring well. Chill overnight. Place in a colander to drain; rinse thoroughly and drain again. Transfer to a large stock pot and add remaining ingredients; bring just to a boil. Simmer for 10 minutes. At this point, the relish is done. You can just put it in jars and then in the refrigerator to use right away or give as gifts.
  3. If you'd like your relish to be shelf stable, you'll need to process it. Ladle hot relish into sterilized jars, leaving 1/4-in. head space. Wipe rims with a damp cloth (to assure a good seal), screw sterilized lids on, and process for 10 minutes in a boiling water bath. (Click through for a complete tutorial on water bath canning if you've never done it before.)