pepperhead212
Executive Chef
Only got 3 melons -two regular size, and one small, though now I have a couple set fruits on the plant, a few days after harvesting. So if this is worth making again, I will probably be able to produce more, picking earlier.
This isn't really canning, but will be sort of a refrigerator pickle, after it sits overnight. The jars have already sealed, and will sit maybe a week in the fridge, before I open one. I am giving one jar to an Indian lady I know, that has problems eating hot stuff, so I left the heat out of that, and just made them separately.
It was made with that pickling melon, which was incredibly unsweet - now I know. It's basically like watermelon rind, once peeled. I scraped all the seeds, and the rest of the "goo" out of them, and got over 2 tb of seeds, in case anyone wants any!
First Asian Pickling Melon of the season, cut open, showing the seeds scooped out of one side. 8-15 by pepperhead212, on Flickr
Peeling the dark skin of the melon, before cubing to pickle. by pepperhead212, on Flickr
Cooking the second qt of Indian spiced pickled melon, with jalapenos added to the batch. by pepperhead212, on Flickr
The two qts of Indian spiced pickled melon finished, one with no heat in it. by pepperhead212, on Flickr
Seeds from 2 pickling melon - large amount of them, if anyone wants any. by pepperhead212, on Flickr
I'll post back later on the flavor. Here's what I used for the recipe for each qt - sort of a mix of some others:
3-3 1/2 c cubed pickling melon, or watermelon rind
1/2 tb pickling salt
1 c water
1 c white vinegar
1/2 tb each fennel seed, coriander seed, cumin seed, and whole black pepper
1 large Indian bay (tej patta), or 2 regular bay leaves, broken up
1/4 tsp turmeric
2 one inch cinnamon sticks
1 med onion, cut into wedges
2 large cloves garlic, sliced thinly
3 or 4 jalapeños, sliced thick (option)
2 tb jaggery, or light brown sugar
I mixed the melon and salt in a bowl, and let sit in the fridge overnight. Then rinsed well, and drained.
Meanwhile, I cut all the ingredients, and measured out the spices, into two bowls. Place the liquids and spices in a 3 qt saucepan, and bring to a simmer. Stir in jagger, until dissolved, then stir in the melon, onion, and garlic, (and peppers, if using) and bring to a simmer. Cook about 3 minutes, then transfer to a cleaned 1 qt jar, though a funnel, pressing the vegetables into the jar, leaving about 1/2" space, and tapping bubbles out, filling almost to the top. Clean lid and jar, and put the lid on. Let sit, overnight, then move to refrigerator. Let sit about a week, to cure, before sampling.
This isn't really canning, but will be sort of a refrigerator pickle, after it sits overnight. The jars have already sealed, and will sit maybe a week in the fridge, before I open one. I am giving one jar to an Indian lady I know, that has problems eating hot stuff, so I left the heat out of that, and just made them separately.
It was made with that pickling melon, which was incredibly unsweet - now I know. It's basically like watermelon rind, once peeled. I scraped all the seeds, and the rest of the "goo" out of them, and got over 2 tb of seeds, in case anyone wants any!
First Asian Pickling Melon of the season, cut open, showing the seeds scooped out of one side. 8-15 by pepperhead212, on Flickr
Peeling the dark skin of the melon, before cubing to pickle. by pepperhead212, on Flickr
Cooking the second qt of Indian spiced pickled melon, with jalapenos added to the batch. by pepperhead212, on Flickr
The two qts of Indian spiced pickled melon finished, one with no heat in it. by pepperhead212, on Flickr
Seeds from 2 pickling melon - large amount of them, if anyone wants any. by pepperhead212, on Flickr
I'll post back later on the flavor. Here's what I used for the recipe for each qt - sort of a mix of some others:
3-3 1/2 c cubed pickling melon, or watermelon rind
1/2 tb pickling salt
1 c water
1 c white vinegar
1/2 tb each fennel seed, coriander seed, cumin seed, and whole black pepper
1 large Indian bay (tej patta), or 2 regular bay leaves, broken up
1/4 tsp turmeric
2 one inch cinnamon sticks
1 med onion, cut into wedges
2 large cloves garlic, sliced thinly
3 or 4 jalapeños, sliced thick (option)
2 tb jaggery, or light brown sugar
I mixed the melon and salt in a bowl, and let sit in the fridge overnight. Then rinsed well, and drained.
Meanwhile, I cut all the ingredients, and measured out the spices, into two bowls. Place the liquids and spices in a 3 qt saucepan, and bring to a simmer. Stir in jagger, until dissolved, then stir in the melon, onion, and garlic, (and peppers, if using) and bring to a simmer. Cook about 3 minutes, then transfer to a cleaned 1 qt jar, though a funnel, pressing the vegetables into the jar, leaving about 1/2" space, and tapping bubbles out, filling almost to the top. Clean lid and jar, and put the lid on. Let sit, overnight, then move to refrigerator. Let sit about a week, to cure, before sampling.
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