More Great Recipes: Condiment, Sauce | Misc. Condiment

Sweet-and-Sour Pickles

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Serves | Prep Time | Cook Time


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

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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