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
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