Pickled Melon

I had just cut up the watermelon for the kids and had all the rind in a pile waiting to go out to the compost when it dawned on me that I had been wanting to try David Chang’s pickled watermelon rind. I grabbed Momofuku only to discover that I didn’t have two key ingredients on hand – ginger and star anise – which it didn’t seem as though I could really do without. Not if I wanted to do justice to the recipe anyway.

Instead, I decided to make another Chang pickle recipe that I had been wondering about. The process to pickle watermelon and cantaloupe is exactly the same as it is to pickle beets, and since I had all those ingredients on hand, I decided to try it out.

Pickled melon is as beautiful as it is delicious. This couldn’t be simpler, and the flavor is wonderful. That said, I have NO CLUE what I am going to do with it. A pre-dinner pickle plate is all I can come up with. Maybe I can serve it alongside some take-out sushi?

The quick-pick process is super simple –

1 C hot water
1/2 C rice vinegar
6 Tbs sugar
2.5 tsp kosher salt.

Stir sugar and salt in hot water until dissolved. Add vinegar. Add veggies. Let sit for a while. Eat!


About christianathomas

I'm a working mother of two trying to make eating well fit into our hectic lives. I also used to own a completely chaotic bakery. Follow me for tips and tricks on how to get more whole foods into your diet.
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One Response to Pickled Melon

  1. Scrumptious says:

    These are simply gorgeous! I've had (and loved) Russian-style pickled watermelon and watermelon rind, but never with these more Japanese pickling seasonings. I'd love to try them out some day!Have you pickled turnips before? I adore them! There's a recipe on my blog. It's super easy.

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