Yield: Makes about 3 pints
You’ll be pleasantly surprised the first time you take a bite of these lightly pickled melon balls. They’re hot, sweet, and tangy but also bursting with the fresh flavor of melon. Be sure to use melons that are ripe but not too soft, as they will soften slightly during brining.
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• Serve with thinly sliced prosciutto as an antipasto.
• Make a fruit salad with blueberries, watermelon, and fresh mint.
• Use in a sweet-and-savory salad with arugula, red onion, and
The recipe calls for curing the pickles in the refrigerator, but if you’d rather make them shelf-stable until they’re open, you can process the melon in a hot-water bath. Though they will soften over time, the pickles will keep for up to 6 months at room temperature. Simply follow these instructions for hot-water canning, processing the jars for 25 minutes.
Why filtered water? Fruits pickled in agrodolce pick up all of the flavors in the brine—that’s the whole point, after all. Because water is a main component of the brine, I recommend you filter your tap water or use bottled spring water. This way, you can be sure your pickles won’t take on any off flavors from municipal water-treatment chemicals, such as chlorine, or naturally occurring minerals in well water, like sulfur.
This is just spectacular. You don't even have to wait; as a dressing on fresh melon this is superb! Of course, after the 4-day wait, the flavors are even stronger! I love the combination of hot, sweet and salty. Just outstanding!
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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