Last-Chance Pickles from Last Summer’s Citron Melon

pickled citron melonI feel ridiculous giving so much attention this time of year to a fruit of hot summer days, Citrullus lanatus—that is, the species that includes both watermelons and citron melons. After all, for nearly half a year I ignored the citron melons I’d harvested late last summer, though they lay in plain view on the tiled floor of our entry hall. But yesterday I noticed a brown area on one, like a bruise, and when I lifted the melon it spilled its guts and fell to pieces. Looking at the mushy melon chunks lying in a spreading puddle of clear liquid spotted with red seeds, I figured it was time to get cooking the remaining melons.

So I cut one in half, sliced it into slabs, cut off the rind, poked out the many seeds, and diced the flesh. This was a time-consuming job, believe me, but when I was done it was easy to pickle the melon. Here’s how I did it.

Sweet Pickled Citron Melon

I’ve based this recipe on one published in the New York Tribune in 1918, but I’ve omitted a treatment with pickling lime. Citron melon keeps its shape without liming, and, besides, I like the natural soft, chewy texture of the unlimed melon. 

This pickle has a clear, lovely look and a pleasant bit of bitterness from the lime—and here, of course, I mean not the white powder but the round, green citrus fruit. Lemon, as called for by the Tribune recipe, is a perfectly good alternative to lime. 

6 cups water
6 tablespoons salt
3 pounds peeled and seeded citron melon, cut into ½-inch cubes
1 cup cider vinegar
½ cup water
1 cup sugar
¼ cup honey
1 small lime, sliced very thin
2 quarter-size pieces fresh ginger
1 2½-inch cinnamon stick, broken
½ teaspoon cloves

Combine the water and salt in a pot, and bring the brine to a boil, stirring to dissolve the salt. Add the citron melon, and simmer it for 15 minutes. Drain the citron melon, and drop it into a large bowl of ice water. When the melon has cooled, drain it again.

In a nonreactive pot, combine the vinegar, water, sugar, honey, and lime slices. Put the ginger, cinnamon, and cloves into a spice bag, and put the spice bag into the pot. Heat the ingredients until the sugar has dissolved, and then add the drained citron melon. Simmer the mixture for about an hour, until the melon is completely translucent and the syrup has thickened somewhat. 

Ladle the melon and its liquid into pint or half-pint mason jars, including a lime slice in each jar. Add lids and rings, and process the jars for 10 minutes in a boiling-water bath. 

Makes 3 pints

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About Linda Ziedrich

I grow, cook, preserve, and write about food in Oregon's Willamette Valley.
This entry was posted in Fruits, Pickles, Sweet preserves and tagged , , , . Bookmark the permalink.

3 Responses to Last-Chance Pickles from Last Summer’s Citron Melon

  1. Pingback: Links: Marmalades, Bread Crumbs, and Winners - Food in Jars

  2. Becky says:

    Interesting. I was given a citron melon last year and the pickles I made had some issues. All the pectin made them set like jam. I think I might try it again this year, although the chopping time was a bit much.

  3. I haven’t had the pickles set up, although that wouldn’t be such a bad thing with this recipe, which makes a relish, really, rather than big pickles.

    I think citron melon are worth planting once every three years. This way the seeds don’t lose their viability, and the processed pickles and preserves made from the melons will easily keep in the pantry from one crop to the next.

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