Pickled Melons, Asian-Style
Purchase very firm, unripe melons for this recipe. If only ripe melons are available, cut away the soft, sweet part of the melon, and use only the firm part near the rind. Use any kind of melon, including the rind from watermelons.
1 cup water
1 cup cider vinegar
1 cup granulated sugar
1 cup slivered fresh ginger
2 tsp. noniodized salt
4 cups melon pieces, cut into 2x½-inch pieces
- Place water, vinegar, sugar, ginger and salt in a large saucepan. Bring to a boil over medium-high heat, and cook for 5 minutes. Add melon, and cook for 5 minutes more.
- Remove from heat, and set aside to cool. When cool enough to handle, pack in sterilized glass jar or jars, and refrigerate for up to 2 weeks.