Pickled Melon
4 servings
30 minutes
Pickled melon is an original treat that combines sweet softness with a tangy sourness. This recipe has roots in European preservation traditions when fruits and berries were prepared for winter, turning them into a refined addition to meat and cheese snacks. The melon in the marinade acquires an surprisingly rich flavor where honey sweetness harmoniously intertwines with the aroma of spices—cloves, cinnamon, and allspice. Perfect for gastronomic experiments: it can be served as an independent snack, added to salads, or paired with aged cheeses and cured meats. Such a dessert will bring a touch of sophistication to any feast and be a pleasant surprise for guests.
1
Wash the medium ripe melon, cut it in half, remove the core with seeds, peel the skin, and cut the flesh into cubes.
2
Place the prepared melon in small glass jars, pour cold marinade over it, cover with parchment paper, and tie it.
- Vinegar: 1 glass
- Water: 1 glass
- Sugar: 0.8 glass
- Honey: 2 tablespoons
- Cinnamon: to taste
- Carnation: 3 pieces
- Black allspice: to taste
- Salt: 0.5 teaspoon
3
Place the jars in a deep dish, put thick paper at the bottom (under the jars), fill the dish with water to the level of the melon, and boil for an hour.
- Water: 1 glass
4
Remove the dishes from the heat and leave the jars in them to cool. After that, take them out of the water and place them in a cool place.