Prep 15 mins
Cook 15 mins
Makes 1 litre
These summer pickles can be used as a condiment for a cured meats, or served alongside a grilled meat such as prawns, pork or barbecued duck. The pickle base is a 3:2:1 ratio of sugar, vinegar and water which gives you a lovely sweet-sour pickle.
300gm caster sugar
200gm rice vinegar
2-3 star anise
1 tsp coriander seeds
½ tsp allspice
3 small dried chilies
½ honeydew melon, cut into thin wedges
1. Combine sugar, vinegar and 100ml water in a saucepan over medium heat and bring to a simmer. Add spices, then pour over melon and set aside to cool, then refrigerate to pickle (overnight).
Recipe by Lisa Featherby and image by Eatable.
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