The Pickled Sweet Melons I made the other night turned out pretty good. Toasting the cinnamon and star anise really brought out the flavor. You get a lot of taste for very little spice if you toast them before using them.
I started with this recipe. I made two changes. I cubed the melon rather than using a melon baller. I thought the sweet melons I had were too small to use the baller. There would have been a lot of waste. Cubing them worked fine, but I should have made bigger cubes. I did 1/4″ cubes. 1/2″ would have been better.
Also, the recipe calls for rice wine and champagne vinegar. I’d used all my rice wine vinegar making 5 spice ribs and I didn’t have any champagne vinegar. Since these were impromptu, I had to make due with what I had on hand. I thought apple cider vinegar would taste strange so I chose white and balsamic.
Next time, I’ll plan ahead and use the rice wine and champagne. The balsamic vinegar tastes good but it overwhelms the subtle flavor of the melon.