Recipe by The Produce Pack
Cantaloupes, once ripe, really do not last very long. They’ll go from perfectly sweet and succulent to slimy in a few days, and slimy is generally not a good thing when it comes to food.
Pickling is one of the easiest ways to preserve fruits and vegetables. It’s also a great way to infuse additional flavors into whatever it is that you’re pickling. In this case, I added basil and red pepper flakes as additional flavoring agents, as I find that these both go really well with cantaloupe (inspired by Italian antipasti).
Pickling can also be 100% Whole30 compliant, so long as there is no sugar added. Be sure to check your vinegar labels; some companies add sugar after the double-ferment process to make vinegar, and this would result in an uncompliant pickle.
TMF Zero Waste Kitchen Tip
Pickling is a straightforward approach to achieving a zero-waste kitchen. When you have small amounts of something leftover, like extra chopped onions or garlic, place them in a mason jar, add a pinch of sugar and a bit of salt, cover with vinegar, and toss it in the fridge. Once you realize a fruit or vegetable will not be used, add it to the mason jar with extra pickling juice and spices. Within a couple of days, your pickled food should be ready to use. You can use a variety of fruits, vegetables, vinegar, herbs, or spices. You do not need to make a big production of pickling! Pickled foods are a handy condiment to have on hand to liven up anything from salads and sandwiches to quinoa bowls and more.
Don't forget to check out TMF's Resource Section for more Zero-Waste Tips. You can also sign up for a Free Produce Storage Guide from The Produce Pack when you click on the Recipe Post below!
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Sweet and Sour Pickled Cantaloupe
- ½ Cantaloupe seeds removed
- ½ cup Champagne Vinegar
- 2 tablespoon Kosher Salt
- ½ teaspoon Red Pepper Flakes
- 4 large Basil Leaves
- Create cantaloupe balls by using a melon baller. Add melon balls to a 1 quart mason jar. Add the juice to a saucepan.
- Add the champagne vinegar to the saucepan, along with the kosher salt and red pepper flakes. Bring the mixture to a boil while stirring to dissolve the salt. Remove from heat once the mixture begins to boil.
- Pour vinegar mixture over the melon balls. Add the basil leaves.
- Add water to the jar to cover the melon balls. Make sure the cantaloupe is completely submerged.
- Place the jar in the refrigerator and wait for a minimum of 2 days before eating.