You'll be pleasantly surprised the first time you take a bite of these lightly pickled melon balls. They're hot, sweet, and tangy but also bursting with the fresh flavor of melon. Be sure to use melons that are ripe but not too soft, as they will soften slightly during brining.
Ingredients
6 to 8 lb (2 large or 3 medium) firm-ripe melons,
such as cantaloupe, honeydew, canary or a mix.
2 cups granulated sugar or vanilla sugar
1 cup spring or filtered water
3/4 cup white wine vinegar
1 tsp fine sea salt
1 tsp crushed red pepper flakes
3 sprigs fresh mint
Directions
Run 3 pint-size mason jars and their lids through the hottest dishwasher cycle to sanitize.
Halve and seed the melons. Using a melon baller, carve out about 6 cups of melon balls, and place them in a bowl. Reserve any leftover melon for another use.
Combine the sugar, water, vinegar, salt and pepper flakes in a small saucepan. Bring to a boil over medium-high heat, stirring to dissolve the sugar and salt completely.
While the brine is heating, pack the melon balls into the jars as tightly as you can without crushing them. Pour the hot brine into the jars, leaving a 1/2 inch headspace and making sure the melon balls are completely submerged. Insert 1 mint sprig into each jar, pushing them down along the side of the jar with the handle of a spoon to submerge in the brine. Cool to room temperature.
Screw the lids on tightly, and let the melon cure in the refrigerator for 4 days before serving. The melon will keep in the refrigerator for up to 1 month, though it will continue to soften over time.
Makes about 3 pints
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