SWEET AND SOUR PICKLES RECIPE RECIPES

SWEET-AND-SOUR PICKLES RECIPE - DAVID CHANG | FOOD & WINE

Sweet-and-Sour Pickles Recipe - David Chang | Food & Wine image

This easy brine works with produce from any season, but the tanginess of the vinegar is especially nice with sweet fruits. More Pickled Vegetable Recipes

Provided by David Chang

Total Time 40 minutes

Yield makes 5 pints

Number Of Ingredients 12

Ingredients

2 pounds seedless watermelon, sliced 3/4 inch thick
12 pearl onions
3 ears of corn, shucked and kernels cut from the cobs
1 serrano chile, seeded and minced
1/2 pound yellow wax beans
1 large Asian pear—peeled, cored and cut into 1/4-inch-thick wedges
2 cups honeydew melon, cut into 1-inch cubes
4 cups water
2 cups sugar
1/4 cup kosher salt
2 cups rice vinegar
1 large star anise pod

Steps:

Trim the watermelon slices, removing the green rind and leaving 1/2 inch of the red flesh on 1/2 inch of the white rind. Cut these pieces into 3/4-inch dice and transfer them to a 1-pint jar.
Bring a saucepan of water to a boil. Add the onions and cook for 2 minutes. Drain the onions, peel them and add them to another 1-pint jar with the corn and the chile. Trim the beans to fit upright in another 1-pint jar. Pack the pear and honeydew into separate 1-pint jars.
In a saucepan, combine the water, sugar, salt, vinegar and star anise, and bring to a boil. Simmer for 10 minutes, then discard the star anise. Return the liquid to a boil and carefully pour it into the jars, filling them to the top. Close the jars and refrigerate overnight or for up to two weeks.

SWEET-AND-SOUR PICKLES RECIPE - DAVID CHANG | FOOD & WINE

Sweet-and-Sour Pickles Recipe - David Chang | Food & Wine image

This easy brine works with produce from any season, but the tanginess of the vinegar is especially nice with sweet fruits. More Pickled Vegetable Recipes

Provided by David Chang

Total Time 40 minutes

Yield makes 5 pints

Number Of Ingredients 12

Ingredients

2 pounds seedless watermelon, sliced 3/4 inch thick
12 pearl onions
3 ears of corn, shucked and kernels cut from the cobs
1 serrano chile, seeded and minced
1/2 pound yellow wax beans
1 large Asian pear—peeled, cored and cut into 1/4-inch-thick wedges
2 cups honeydew melon, cut into 1-inch cubes
4 cups water
2 cups sugar
1/4 cup kosher salt
2 cups rice vinegar
1 large star anise pod

Steps:

Trim the watermelon slices, removing the green rind and leaving 1/2 inch of the red flesh on 1/2 inch of the white rind. Cut these pieces into 3/4-inch dice and transfer them to a 1-pint jar.
Bring a saucepan of water to a boil. Add the onions and cook for 2 minutes. Drain the onions, peel them and add them to another 1-pint jar with the corn and the chile. Trim the beans to fit upright in another 1-pint jar. Pack the pear and honeydew into separate 1-pint jars.
In a saucepan, combine the water, sugar, salt, vinegar and star anise, and bring to a boil. Simmer for 10 minutes, then discard the star anise. Return the liquid to a boil and carefully pour it into the jars, filling them to the top. Close the jars and refrigerate overnight or for up to two weeks.

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