Sweet-and-Sour Pickles Recipe

Name: Sweet-and-Sour Pickles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds seedless watermelon, sliced 3/4 inch thick; 12 pearl onions; 3 ears of corn, shucked and kernels cut from the cobs; 1 serrano chile, seeded and minced; 1/2 pound yellow wax beans; 1 large Asian pearpeeled, cored and cut into 1/4-inch-thick wedges; 2 cups honeydew melon, cut into 1-inch cubes; 4 cups water; 2 cups sugar; 1/4 cup kosher salt; 2 cups rice vinegar; 1 large star anise pod

Servings: persons

2 pounds seedless watermelon, sliced 3/4 inch thick
12 pearl onions
3 ears of corn, shucked and kernels cut from the cobs
1 serrano chile, seeded and minced
1/2 pound yellow wax beans
1 large Asian pearpeeled, cored and cut into 1/4-inch-thick wedges
2 cups honeydew melon, cut into 1-inch cubes
4 cups water
2 cups sugar
1/4 cup kosher salt
2 cups rice vinegar
1 large star anise pod

1
Trim the watermelon slices, removing the green rind and leaving 1/2 inch of the red flesh on 1/2 inch of the white rind.
2
Cut these pieces into 3/4-inch dice and transfer them to a 1-pint jar.
3
Bring a saucepan of water to a boil.
4
Add the onions and cook for 2 minutes.
5
Drain the onions, peel them and add them to another 1-pint jar with the corn and the chile.
6
Trim the beans to fit upright in another 1-pint jar.
7
Pack the pear and honeydew into separate 1-pint jars.
8
In a saucepan, combine the water, sugar, salt, vinegar and star anise, and bring to a boil.
9
Simmer for 10 minutes, then discard the star anise.
10
Return the liquid to a boil and carefully pour it into the jars, filling them to the top.
11
Close the jars and refrigerate overnight or for up to two weeks.

1023

kcal

Calories

Fat

251

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 pounds seedless watermelon, sliced 3/4 inch thick, 12 pearl onions, 3 ears of corn, shucked and kernels cut from the cobs, 1 serrano chile, seeded and minced, and more.

Yes, Sweet-and-Sour Pickles falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sweet-and-Sour Pickles

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