📝 About This Recipe
This vibrant preserve transforms the formidable bitterness of the melon into a sophisticated, refreshing crunch through a traditional salt-curing and vinegar-brining process. Popular across Southeast Asia and southern China, these pickles offer a complex profile where tang, sweetness, and a hint of heat dance around a mellowed herbal finish. Perfect as a palate cleanser or a bold topping, they turn a polarizing vegetable into a kitchen staple.
🥗 Ingredients
The Produce
- 2 large Bitter Melon (Chinese or Indian variety, firm and bright green)
- 1/2 medium Red Onion (thinly sliced into half-moons)
- 1 small Carrot (peeled and cut into matchsticks)
- 2-3 pieces Thai Bird's Eye Chilies (slit lengthwise for heat)
- 1 inch Fresh Ginger (peeled and julienned)
The Cure & Brine
- 2 tablespoons Kosher Salt (for drawing out moisture and bitterness)
- 1.5 cups Rice Vinegar (unseasoned)
- 1/2 cup Water (filtered)
- 3/4 cup Granulated Sugar (adjust based on sweetness preference)
- 1 whole Star Anise (for a subtle licorice aroma)
- 1 teaspoon Corriander Seeds (lightly toasted)
- 1/4 teaspoon Turmeric Powder (for a golden hue)
👨🍳 Instructions
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1
Wash the bitter melons thoroughly. Cut them in half lengthwise and use a metal spoon to scrape out the white pith and seeds completely; this pith is where the most intense bitterness resides.
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2
Slice the melon halves crosswise into thin crescents, about 1/8-inch thick. Aim for uniformity to ensure even pickling.
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3
Place the sliced melon in a colander set over a bowl. Toss with 2 tablespoons of kosher salt, ensuring every piece is coated. Let sit for 30–45 minutes; you will see the melon 'sweat' out its bitter juices.
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4
While the melon cures, prepare the brine. In a small stainless steel saucepan, combine the rice vinegar, water, sugar, star anise, coriander seeds, and turmeric.
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5
Bring the brine to a gentle simmer over medium heat, stirring until the sugar is completely dissolved. Remove from heat and let it cool to room temperature.
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6
After the melon has finished salting, rinse it vigorously under cold running water to remove the excess salt. Squeeze the melon slices firmly with your hands to remove as much liquid as possible.
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7
In a large mixing bowl, toss the rinsed melon slices with the sliced red onion, carrot matchsticks, ginger, and chilies.
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8
Pack the vegetable mixture tightly into clean, sterilized glass canning jars, leaving about half an inch of headspace at the top.
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9
Pour the cooled brine over the vegetables, ensuring they are completely submerged. Use a clean chopstick to poke around the sides to release any trapped air bubbles.
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10
Seal the jars tightly and refrigerate. While they can be eaten after 4 hours, the flavor is best after at least 24 hours of maturing.
💡 Chef's Tips
Choose melons that are firm and bright green; yellowing indicates over-ripeness and a mushy texture. Don't skip the salt-curing step; it is essential for softening the texture and taming the aggressive bitterness. If you prefer a spicier pickle, slice the Thai chilies into small rings rather than just slitting them. Always use non-reactive containers (glass or ceramic) and utensils to avoid a metallic taste from the vinegar. These pickles will stay crisp and delicious in the refrigerator for up to 3 weeks.
🍽️ Serving Suggestions
Serve alongside fatty meats like grilled pork belly or braised duck to cut through the richness. Top a bowl of steaming congee or white rice for a bright, crunchy contrast. Add to a Banh Mi sandwich for an unconventional and sophisticated twist on the classic pickle. Pair with a crisp, cold Lager or a dry Riesling to complement the tangy and bitter notes. Finely chop and fold into a tuna or egg salad for an unexpected pop of flavor.