Despite repeated warnings I found online that bitter melon is most definitely an acquired taste, it was such an eye-catching, funky-looking item I kept seeing at the farmers market so I decided to pickle it. I have to say, pickled bitter melon is also an acquired taste and while I ignorantly expected the pickling to dull the – you guessed it – how to use viagra 100mg heathrow airport essay community resume best business plan writers examples of limitations in a research study source url undergraduate thesis in microbiology go how to format a thesis for a research paper https://caberfaepeaks.com/school/homework-help-online-live-chat/27/ diagnostic essay examples https://nebraskaortho.com/docmed/generico-viagra-sildenafil-citrate/73/ make powerpoint presentation online https://naturalpath.net/natural-news/viagra-sales-incanada/100/ computer tech assistant resume enter site creative writing tutor jobs uk source site homework helper word unscrambler watch follow url viagra numbness tingling put references on resume or not source cut price viagra viagra holt case study on clinical assessment levitra samak watch canadiangenericsstorecom new act essay https://scfcs.scf.edu/review/top-resume-writing-services-in-atlanta/22/ bitter taste, it didn’t fully do that and I don’t know if these are gonna be a huge hit amongst my fellow pickle fiends slash fans.
BUT it’s good to experiment every so often and bitter melons are cheap AF so this wasn’t a huge strain on my resources. Definitely tried to go with some Asian flavors here – rice vinegar, ginger – might tweak in the future with more salt and/or sugar but without further ado, here’s the pickled bitter melon recipe I made this week.
Pickled Bitter Melon Recipe
Makes 2 pints
- 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
- 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.