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Pickled cantaloupe on a serving platter.

Sparkling Rosé-Pickled Cantaloupe

Meg van der Kruik
Pickling isn’t just for vegetables anymore! Let’s dive into the delicious world of pickling with our Sparkling Rosé-Pickled Cantaloupe.
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Prep Time 10 minutes
Cook Time 5 minutes
Chill time 1 day
Course Appetizer, Side Dish
Cuisine American
Servings 2 quarts
Calories 562 kcal

Ingredients
 
 

For the pickled cantaloupe:

  • ½ cantaloupe, cut into thin slices
  • 1 cup California brut sparkling rose
  • 1 cup red wine vinegar
  • 1 cup sugar
  • 1 TBSP lemon juice
  • 4 sprigs tarragon

Instructions
 

To make the pickles:

  • Over medium heat, place the red wine vinegar and sugar in a small pot. Stirring often, cook until the sugar has completely dissolved, about 3-4 minutes. Remove from heat and stir in sparkling rose, lemon juice, and tarragon.
  • Place sliced cantaloupe in a sealable container and pour pickle liquid over the top. Allow to cool at room temperature, then seal and refrigerate for 24 hours.

Storage:

  • Store refrigerated in an airtight container for up to 5 days.

Video

Nutrition

Calories: 562kcalCarbohydrates: 116gProtein: 2gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.01gSodium: 59mgPotassium: 452mgFiber: 1gSugar: 112gVitamin A: 4752IUVitamin C: 20mgCalcium: 53mgIron: 2mg
Keyword cantaloupe, pickle, pickled cantaloupe, quick pickle
Tried this recipe?Mention @cagrownofficial or tag #CAGROWN!