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.
Ingredients
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1 cup water
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1 cup cider vinegar
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1 cup granulated sugar
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1 cup slivered fresh ginger
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2 teaspoons noniodized salt
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4 cups melon pieces, cut into 2x1/2-inch pieces
Directions
1.
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.
2.
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.
Nutrition information
Calories 46, Total Fat 1 g, Saturated Fat 1 g, Sodium 201 mg, Carbohydrate 12 g, Fiber 1 g, Protein 1 g, Sugars 9 g
Percent Daily Values are based on a 2,000 calorie diet
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