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pickled cantaloupe in a mason jar
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Sweet and Sour Pickled Cantaloupe

These pickled cantaloupe balls make excellent snacks, and are a perfect addition to salads and appetizer skewers. Feel free to switch up the spices and herbs in this simple pickle recipe.
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Appetizer, garnish, Snack
Cuisine: californian, Italian
Servings: 6 people
Calories: 20kcal

Ingredients

  • ½ Cantaloupe seeds removed
  • ½ cup Champagne Vinegar
  • 2 tablespoon Kosher Salt
  • ½ teaspoon Red Pepper Flakes
  • 4 large Basil Leaves
  • Water

Instructions

  • 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.

Notes

Pickling process takes 2 days in the refrigerator

Nutrition

Calories: 20kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2337mg | Potassium: 135mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1619IU | Vitamin C: 17mg | Calcium: 8mg | Iron: 1mg