You may also like
Categories:Viewed: 64 - Published at: 3 years ago
Ingredients
- 1 large, ripe green honeydew (about 6 pounds)
- 1 cup distilled white vinegar
- 1/2 cup sugar
- 1 to 2 hot red chile peppers, seeded and finely chopped
- Suggested toppings: chopped salted peanuts and torn fresh cilantro, basil or mint leaves, or a mix
Method
- Cut the honeydew into half.
- Save half for another use.
- Remove the rind.
- Cut into 3 wedges and then slice across to make 1/2-inch-thick triangles.
- You should have about 6 cups.
- Put the fruit in a resealable plastic bag.
- Put the vinegar, sugar and chiles in a small saucepan.
- Bring to a boil, stirring occasionally, and boil for about 30 seconds.
- Transfer to a small bowl and stir in 1 cup of ice.
- When the mixture is tepid, pour it over the melon, and seal, pressing out the air.
- Lay the bag flat in a shallow dish and chill for at least 4 hours and up to overnight, flipping the bag after about 2 hours.
- Remove the melon from the brine, shake off excess liquid, and place on a platter.
- Sprinkle some peanuts and herbs over the top, if using, and serve.
