• Liz Talley - Urban Graze

Cantaloupe Pickle Balls


We like these tossed into a salad, (good with some red onion and feta in the salad too), or in a little bowl alongside cheese and crackers. If you like things spicy, increase the red pepper flakes.

Makes 1 pint.

2 c. melon balls

2-3 bushy mint sprigs (3"-4" long)

1/2 c. organic sugar

1/3 c. water

1/4 c. white wine vinegar

1/4 tsp. salt

1/4 tsp. red pepper flakes

Pack melon balls tightly into a clean pint jar; try not to smush them.

Insert the mint leaves into the jar.

In a small saucepan, combine sugar, water, vinegar, salt, and pepper flakes. Bring to a low boil and stir until sugar and salt have dissolved.

Pour the liquid over the melon balls and mint. Leave about 1/2" space at top, but liquid should completely cover the melon balls. Cool to room temperature, screw on the lids and refrigerate.

Melon balls will be ready in 3-4 days, and will keep for about 3 weeks; because they soften over time, we like to eat them up within 1-2 weeks.

Recipe created or adapted by Liz Talley, Urban Graze

All rights reserved©

#salad #side

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