Bitter melon, with its distinctive bumpy skin and intensely bitter flavor, is a culinary chameleon. Loved by some and avoided by others, this Southeast Asian staple offers a surprising depth of flavor when prepared correctly. Pickling is a transformative technique that mellows the bitterness while enhancing the melon's unique characteristics, resulting in a deliciously complex side dish or condiment. Imagine the vibrant crunch of perfectly pickled bitter melon, its bitterness subtly balanced by sweet and tangy notes – a delightful contrast that tantalizes the taste buds.
This recipe focuses on a three-flavor profile: sweet, sour, and spicy, creating a truly addictive pickled bitter melon experience. We'll guide you through a simple yet effective pickling process, ensuring perfectly preserved, flavourful, and crunchy results every time. Ready to unlock the secrets of this incredible dish? Let's dive into the step-by-step instructions.
Tools Needed
- Pot
- Spoon
- Jar
- Small cup
Ingredients
- Bitter melon (Momordica charantia)
- Water: 3 liters
- Salt: 100 grams
- Sugar
- Vinegar
Step-by-Step Instructions
Step 1. Prepare the Bitter Melon and Brine
- Boil bitter melon in salt water for soaking. Mix 3 liters of water and 100 grams of salt. Dissolve the salt, bring to a boil, then turn off the heat and let it cool completely.
- Wash the bitter melon thoroughly, remove the head and tail, split it in half, and scoop out the seeds and white membrane.
- Soak the prepared bitter melon in the completely cooled salt water for about 5 hours. This helps reduce bitterness.
Step 2. Make the Three-Flavor Marinade
- Combine water, salt, sugar, and vinegar. Bring to a boil, then reduce heat and simmer for 2-3 minutes to lessen the vinegar smell. Let cool completely.
Step 3. Pickle and Store the Bitter Melon
- After 5 hours, drain the salt water from the bitter melon and rinse with plain water 2-3 times to remove excess salt.
- Pack the bitter melon tightly into a jar. Pour in the cooled marinade, ensuring the bitter melon is fully submerged. Place a small cup on top to keep the melon under the liquid.
- Seal the jar and let it pickle for 2 days at room temperature.
- After 2 days, refrigerate the pickled bitter melon. It can be stored for 2-3 weeks.
Read more: Thai Basil Pork: A Quick & Easy Recipe (with Fried Egg!)
Tips
- The salt water must be completely cold before soaking the bitter melon.
- Press the bitter melon down into the marinade to ensure it stays submerged.
Nutrition
- Calories: varies
- Fat: 0-1g
- Carbs: variesg
- Protein: 1-2g
FAQs
1. Can I use different types of vinegar for pickling bitter melon?
Yes! White vinegar, rice vinegar, or apple cider vinegar all work well. The choice affects the final flavor profile, so experiment to find your preference.
2. How long will the pickled bitter melon last?
Properly stored in the refrigerator, your pickled bitter melon should last for 2-3 weeks. Make sure the jar is completely sealed.
3. Can I adjust the spice level?
Absolutely! Feel free to adjust the amount of chili flakes or chili garlic sauce to suit your spice preference. Start with less and add more to taste.
This crispy 3-flavor pickled bitter melon recipe is a delightful way to enjoy this unique vegetable. The perfect balance of sweet, sour, and spicy flavors makes it a versatile addition to any meal, from rice dishes to sandwiches. So go ahead, give it a try and experience the magic of pickled bitter melon!