| Prep: 15 mins | Cook: 10 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 45 | 0g | 0g | 11g |
| sugars | fibre | protein | salt |
| 4g | 1g | 0g | 1g |
A recipe that truly synthesizes my love for Pacific Northwest ingredients and Japanese simplicity has to be my Mouse Melon Pickles. Before diving in though, allow me to paint a picture of these unique, quaint fruits – mouse melons. Looking like watermelons shrunk for a doll’s house, they have a slightly sour taste, akin to a cucumber infused with lime. Their inherent flavor shine through even more when pickled, and boy, do they shine in this recipe!
Fusing Cultures through Traditions
Pickled vegetables are a common feature in both Japanese and Pacific Northwest cuisines. From sunomono (a Japanese salad made with vinegar) to the classic pickles you’d find in a North American deli. Drawing inspiration from these traditions, Mouse Melon Pickles offer me – and you – the best of both worlds. The tangy zing of white vinegar and punchy mustards combined with the aromatic fresh dill and crushed garlic, transport you to a place where cultures blend harmoniously. Not too strong nor too meek, just right.
Benefits and Pairings
Then there are the health benefits associated with these Mouse Melon Pickles. Packed with antioxidants and vitamin C, these cute melons give a good boost to your immune system. They are also a source of hydration, with a high water content. Pickling also maintains the nutritional profile of the fruit while adding beneficial probiotics to your diet, beneficial to your gut health.
And before you think that these pickles are an oddity to serve, let me assure you they complement many a dish. They make a delightful accompaniment to sandwiches and salads, adding a delightful crunch and sharp contrast. Or, include them in a cheese platter to make it pop. If you’ve sampled pickled grapes or indulged in a charcuterie board with pickled peaches, this dish will be a welcome novelty. If not, consider Mouse Melon Pickles not just as a new recipe, but your ticket to a fresh culinary adventure.
What You’ll Need
- 1 1/2 cups of mouse melons, whole
- 1 cup of water
- 3/4 cup of white vinegar
- 3 tablespoons of sugar
- 2 teaspoons of kosher salt
- 2 garlic cloves, peeled and smashed
- 2 sprigs of fresh dill
- 1/2 teaspoon of mustard seeds
- 1/4 teaspoon of fennel seeds
- 1/4 teaspoon of coriander seeds
- 1/4 teaspoon of black peppercorns
- 1 bay leaf
Method
Step One
Begin by rinsing the mouse melons thoroughly in water to remove any dirt or debris. After cleaning, set them aside for later use.
Step Two
In a medium-sized saucepan, combine the water, white vinegar, sugar, and kosher salt. Bring this mixture to a simmer over medium heat, stirring continuously until the sugar and salt have completely dissolved.
Step Three
Once the liquid mixture is ready, add in the smashed garlic cloves, sprigs of dill, mustard seeds, fennel seeds, coriander seeds, bay leaf and black peppercorns. Stir well to distribute the ingredients evenly.
Step Four
Without wasting any time, place the mouse melons into a clean, heatproof jar that has a tight-fitting lid. Then, carefully pour the hot brine over the mouse melons, making sure they are completely submerged. Leave a bit of head-space at the top of the jar.
Step Five
Close the jar and leave it to cool to room temperature. Once cool, store the jar in the refrigerator. For optimal flavor, let the pickles sit for at least a week before eating. Enjoy your homemade mouse melon pickles as a unique snack or as a charming addition to your meals.
