Week 38: Pickled Bitter Melon

Pickled Bitter Melon Recipe

Makes 2 pints

Ingredients:

• 1 cup water
• 1 cup rice vinegar
• 1/3 cup sugar
• 1 tbsp pickling salt
• 1/2 tsp crushed red pepper per pint
• 1-inch piece of fresh ginger per pint
• 2-3 medium-sized bitter melons

Instructions:

• Cut off ends of bitter melons then cut in half length-wise. Remove inner seeds and white pith with a spoon.

• Bring a pot of water to boil. Slice bitter melon halves into “C”s, about 1/4-inch thick.

• Once water is boiling, parboil bitter melon pieces for about 30 seconds until just tender and they turn a brighter green. This will hopefully remove some of the bitter taste.

• Drain bitter melon and let cool in an ice bath to stop cooking process.

• While bitter melon pieces are cooling, bring the measured water, rice vinegar, sugar and salt to a low boil until salt and sugar are fully dissolved.

• Once cooled, drain bitter melon from ice bath. Add red pepper and ginger pieces to jar(s).

• Add bitter melon to jar(s). Cover with rice vinegar brine.

• Cover with lids, shake to distribute red pepper and ginger pieces.

• Allow to cool and secure again with lid.

• Recommended use: TBH, even when pickled, these have a pretty powerful taste of bitter melon essence. I would let sit for at least a week before trying them out.