Slightly Pickled Honeydew with Herbs

1. 1

   Cut the honeydew into half.

2. 2

   Save half for another use.

3. 3

   Remove the rind.

4. 4

   Cut into 3 wedges and then slice across to make 1/2-inch-thick triangles.

5. 5

   You should have about 6 cups.

6. 6

   Put the fruit in a resealable plastic bag.

7. 7

   Put the vinegar, sugar and chiles in a small saucepan.

8. 8

   Bring to a boil, stirring occasionally, and boil for about 30 seconds.

9. 9

   Transfer to a small bowl and stir in 1 cup of ice.

10. 10

    When the mixture is tepid, pour it over the melon, and seal, pressing out the air.

11. 11

    Lay the bag flat in a shallow dish and chill for at least 4 hours and up to overnight, flipping the bag after about 2 hours.

12. 12

    Remove the melon from the brine, shake off excess liquid, and place on a platter.

13. 13

    Sprinkle some peanuts and herbs over the top, if using, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.