This is Wu Long. He’s cuter than the photo of melon rind pickles that I snapped.

Pickling melon rinds is a pleasure awarded to those willing to shine on the curled-lip simper of summer. Sweltering heat means melons. Sometimes it also means picking melons a little too prematurely. *ahem*

We grow an odd heirloom melon called USSR melon. It’s pretty gorgeous and mostly useless because the seeds are abundant and the delightful sweet flesh is sylphlike.

This is our go to recipe for pretty, useless melons or melons we’ve picked at a useless state of ripeness.

DETAILS
Makes: A pint jar
Keeps: 3 months in the refrigerator
Time: 40 minutes

INGREDIENTS

Fill a pint jar with melon rinds (about 8 oz)
2 cups water
1 Tbsp salt
1/2 cup sugar
1/2 cup apple cider vinegar
2 whole cloves star anise
8 whole black peppercorns
1 cinnamon stick
1 Tbsp picking spice

MEASUREMENT GUIDE
3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon

QUICK LINKS TO OTHER RECIPES

WHAT TO DO
Boil the brine and pour it onto the melon rinds.

Let cool a touch and send to the refrigerator.

 


NOTES
Use a smooth skinned melon. Cantaloupe would be down right awful.

MENU SUGGESTIONS
The other day, Erik made a mignonette with the melon pickle brine as a substitute for champagne vinegar. The oysters were better of it.