Name: Pickled Cantaloupe
Total time: 8 h 40 min
Ingredients: 3 cups 1-inch cantaloupe pieces; 1 cup cider vinegar; ½ cup sugar for brining; 1 teaspoon table salt for brining; 1 teaspoon coriander seeds; 1 teaspoon black peppercorns; 2 bay leaves

Why This Recipe Works

Quick-pickling cantaloupe infuses it with extra sweetness, flavor, and interest and gives it a firm-but-plush texture. We cut the cantaloupe into 1-inch chunks for stackable pieces that fit neatly in a jar and yielded little melon waste. We preferred cider vinegar in the pickling liquid because its fruity, floral notes mimicked the melon’s natural qualities. We added an equal amount of water to balance the acidity and let the cantaloupe flavor shine through. Coriander seeds, black peppercorns, and bay leaves infused perfumed, herbaceous notes that further enhanced the melon. After pickling and chilling, the melon chunks became punchy and irresistible, with tender-yet-taut flesh that lent itself well to snacking. We enjoyed the pickles alongside slices of cured meat, sprinkled with chile-lime seasoning, topped with honey, or simply on their own.

Before You Begin

 This pickled cantaloupe cannot be processed for long-term storage. You can experiment and add different combinations of spices to the brine.

Instructions

Place two 1-pint jars in large bowl and place under hot running water until heated through, 1 to 2 minutes; shake dry. Tightly pack cantaloupe into jars.

Bring vinegar, 1 cup water, sugar, salt, coriander seeds, peppercorns, and bay leaves to boil in small saucepan over medium-high heat; remove from heat. Using funnel and ladle, pour hot brine over melon to cover. Slide wooden skewer along inside of each jar, pressing slightly on melon, to remove air bubbles, then add extra brine as needed to keep melon covered.

Let jars cool completely.  Cover jars with lids and refrigerate for at least 8 hours. Serve. (Pickled cantaloupe can be refrigerated for up to 2 weeks; melon will become more crisp and flavor will mature over time.)