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 greensIngredients
1/2 cup white balsamic vinegar
1/4 cup sugar 2 teaspoons
kosher salt or other flaky salt
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 mintMethod
- 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.
- 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.
- 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.