Oriental melon pickle
Hello? Rice is national power. Melon is a fruit that is effective in quenching thirst due to its low calories and high moisture content while it has a sweet taste. The tip of the melon has an ingredient called "cookulbitasin" that has anti-cancer effects. Since the skin is rich in "beta carotene" that protects liver function, it is better to eat melon with its skin, and it has the effect of lowering the fever on melon seeds, as well as improving constipation and intestinal health. Today, I will make a Korean melon pickle using Seongju Korean melon.
4 serving
Within 30 minutes
밥심은국력
Ingredients
  • oriental melon
    2ea
  • Paprika
    1ea
  • Water
    1cup
  • Vinegar
    1cup
  • Sugar
    2/3cup
  • Flower salt
    1/2TS
  • Pickling Spice
    1/2TS
Cooking Steps
STEP 1/11
Prepare two melons to soak the melon pickle. Pour 2 tablespoons of vinegar in cold water, soak for about 5 minutes, and rinse three or four times. You can sprinkle baking soda and rub it off. It's important to clean the skin thoroughly because you're going to soak the pickles with the skin. The skin is nutritious, so it's good to use the skin as it is
STEP 2/11
Remove seeds and placenta with a spoon. This part can be ground in a blender and used as a dressing
STEP 3/11
Cut it into bite-size pieces, please. Drain the once
STEP 4/11
Wash the red paprika clean, remove the top, and divide it into edible equal parts. It looks neat to remove the white lead cleanly
STEP 5/11
Remove the water one more time.
STEP 6/11
Prepare 1 cup of water, 1/3 cup of sugar, 1 cup of vinegar, 1/2 tablespoon of flower salt, 1/2 tablespoon of pickling spice, etc. Pickling Spice is sold at large marts.
STEP 7/11
Add water, sugar vinegar, flower salt, and pickling spice and simmer slightly.
STEP 8/11
Put the melon and paprika in the sterilized bottle
STEP 9/11
Pour the boiled sauce as it is.
STEP 10/11
Close the lid when the steam is gone. Otherwise, it's easy to open the lid later
STEP 11/11
The melon and paprika produce their own moisture. Refrigerate the sauce as soon as it cools. You can see that the amount is slightly reduced because of the slight pickling effect.
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