Pickled melon

 

For the Dish:

  • Pickled Melon
  • 5 cups fresh summer melon, rind and seeds removed, cut into 1-inch pieces
  • 1 cup pickled watermelon rind (recipe below)
  • 1 cup pickled melon (recipe below)

For the Pickled Watermelon Rind :

  • 2 cloves
  • 1 star anise
  • 1 cinnamon stick
  • 3 pieces allspice
  • 2 cups water
  • 6 tablespoons sugar
  • 2 tablespoons salt
  • 1 cup champagne vinegar
  • 1 cup rice vinegar

 

For the Pickled Melon:

  • 1 cantaloupe, rind and seeds removed
  • 2 cloves
  • 1 star anise
  • 1 cinnamon stick
  • 3 pieces allspice
  • 2 cups water
  • 6 tablespoons sugar
  • 2 tablespoons salt
  • 1 cup champagne vinegar
  • 1 cup rice vinegar

 

 

 

 

ยท Cooking Directions

Pickled Melon

Combine ingredients and serve, chilled.

Pickled Watermelon Rind

In a saucepan, add the spices and lightly toast over medium flame for 30 seconds. Be careful not to burn.

Add the remaining brine ingredients (water, sugar, salt, vinegars) and bring to a simmer for one minute, then remove from the heat. Allow the spices to infuse for 10 minutes, then strain the brine.

Cut the watermelon rind into small 1-inch diamond shapes. In a separate pot, cover the watermelon rind with water and bring to a boil. Remove from heat and strain.

Once cool, pour the brine over the watermelon rind. Cover and chill.

Pickled Melon

In a saucepan, add the spices and lightly toast over medium flame for 30 seconds. Be careful not to burn.

Add the remaining brine ingredients (water, sugar, salt, vinegars) and bring to a simmer for one minute, then remove from the heat. Allow the spices to infuse for 10 minutes, then strain the brine.

Using a melon scooper, cut the melon into circular pieces.

Once cool, pour the brine over the melon. Cover and chill.

*You can substitute another summer melon.