Modu Recipes

Hong Shin-ae's Korean Melon Pickle

A sweet and tangy, crunchy Korean melon pickle made with a golden 1:1:1 vinegar-water-sugar brine to enjoy all year round.

🙋 Recommended for

  • ⭐ Those who want to make a unique, long-lasting preserved food from leftover summer melons.
  • ⭐ Those who want a clean, refreshing homemade pickle to accompany pasta, pizza, or meat dishes.

Ingredients needed 🛒4 servings

  • 2 Korean melons
  • 5 cloves garlic
  • 1 cup vinegar
  • 1 cup water
  • 1 cup sugar
  • 1 tbsp whole black peppercorns
  • 1 tbsp salt

Recipe 🍳

  1. Wash the melon clean. Then, to keep the yellow and white stripes, peel only the white stripe parts lengthwise.
  2. Cut the melon in half and scoop out the seeds cleanly with a spoon. Set aside the seeds.
  3. Slice the deseeded melon flesh into bite-sized pieces or half-moons of uniform thickness.
  4. In a pot, combine 1 cup each vinegar, water, and sugar, plus 1 tbsp whole peppercorns, 1 tbsp salt, and sliced garlic. Bring to a rolling boil.
  5. Turn off the heat and let the brine cool slightly for about 5 minutes.
  6. Place the melon in an airtight container, pour the warm brine over it, then let it cool completely at room temperature. Refrigerate to chill and mature.
  1. Peel the melon in stripes, cut in half, remove seeds, and slice into bite-sized pieces.
  2. Boil vinegar, water, sugar, whole peppercorns, salt, and garlic together to make the brine.
  3. Put the melon in a container, pour the brine over, let cool, then refrigerate.

Cooking tips 💡

  • By not peeling the melon completely and leaving some yellow, the visual appeal is much prettier and the texture is excellent.
  • Pour the brine while hot over the melon to prevent sogginess and maintain crunchiness for a long time.
  • The finished pickle tastes deeper after chilling in the fridge for at least half a day.

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Korean melongarlicvinegarwhole black peppercorns
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