Pickled honeydew

Prep 15 mins

Cook 15 mins

Makes 1 litre

Difficulty 2

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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