New Roots Organics
Organic Recipes > Salad or Side > Fruit Pickle Brine-Melons, Strawberries and Stone fruit



Fruit Pickle Brine-Melons, Strawberries and Stone fruit (Serves 4-6)
courtesy of Robby Melvin, Southern Living and Domenica Marchetti, Fine

These all-purpose brines are ideal for pickling peaches, cherries, strawberries, and melons. The fruit is ready to serve after 1 hour in the brine, but has much stronger flavor after curing for at least 24 hours.

Use in a sweet-and-savory salad with arugula, red onion or other greens

Ingredients
1/2 cup white balsamic vinegar
1/4 cup sugar 2 teaspoons
kosher salt or other flaky salt
OR
1/2 cup granulated sugar
1 cup spring or filtered water
1/4 cup white wine vinegar
1 tsp. fine sea salt
1 tsp. crushed red pepper flakes
3 sprigs fresh mint



Method
  1. Bring all ingredients and 1 cup water to a boil in a medium saucepan over high heat. Remove from heat. Cool completely (about 1 hour), stirring occasionally.
  2. While the brine is heating, pack melon balls into mason jars as tightly as you can without crushing them. Pour the hot brine into the jars, leaving a 1/2-inch headspace and making sure the melon balls are completely submerged. Insert 1 mint sprig into each jar, pushing down along the side of the jar with the handle of a spoon to submerge in the brine. Cool to room temperature.
  3. Screw the lids on tightly, and let the melon cure in the refrigerator for at least 1 day before serving. The melon will keep in the refrigerator for up to 1 month, though it will continue to soften over time.






 
Why New Roots?
We can give you reasons until apples grow out of our ears. Check out our top 6 reasons for New Roots.
 
 
Hungry For Good Health?
Start eating better next week.
sign up today!
 
 
Site of the Week
Mt. Townsend Creamery aims to bring new life to dairy by creating wonderful cheese. From the beginning, we have prioritized using high-quality milk. Today Mt. Townsend’s cheeses are handcrafted from the milk of a single herd of 250 cows that live and graze on a family-owned farm, in Sequim, whose owners have been raising dairy cows for generations. https://mttownsendcreamery.com