Bowl of Pickled Melon
(click to enlarge)

Pickled Melon


Cali-Thai   -   Tæng dxng
Makes:
Effort:
Sched:
DoAhead:  		 3 cups
**
35+ min
Yes		 This is a sweet appetizer pickle. It's tasty and easy to make, and uses a melon that isn't quite ripe yet, something that's easy to find.

1-1/2
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2
3
2
1/2
2
1-1/2
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#
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t
c
t
T
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Melon (1)
-- Pickle mix
Thai Chili (2)
Makrut Leaf (3)
Coriander Seed
Vinegar white
Salt (3)
Sugar 		Make   -   (35 min + cooling)
  1. Cut away MELON RIND and scoop out seed mass. Cut into the size pieces that work for your serving.
  2. Slice THAI CHILIS thin.
  3. Crumple MAKRUT LEAVES and tear into pieces.
  4. Place All Items into a pan and bring to a boil. Reduce heat and simmer covered for 10 minutes, stirring several times.
  5. Let cool to room temperature. These can be enjoyed as soon as cooled, or can be refrigerated for up to a few days.
NOTES:

  1. Melon:

      Weight is for flesh only, after peeling and removing seed mass. Melon should not be fully ripe so the flesh is still quite firm. Any melon can be used, but Honeydew is most common. The photo example was made with Taiwan Green Melon.

  2. Thai Chili:

      Two Chilis are noticeable, but not real hot. Use your own best judgement. For details see our Thai Chilis page.

  3. Makrut Lime Leaves:

      [Kaffir Lime]   These come 2 leaves to a stem, but one is often much smaller. Count small leaves as half a leaf. For details see our Makrut Lime page. If you don't have them, grate the zest of a lime.

  4. Salt:

      For clear pickles you should use a salt without non-caking additives. I use Korean Sea Salt which is specifically for pickling.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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