Homemade Dry Salted Vegetable
We had these beautiful freshly picked vegetables. After some thought, I decided that the easiest thing was to dry salt preserve pickle the melon, which basically means that you sun and salt it.
- Prep time
- 2 min
- Cook time
- 31 min
- Yield
- 8 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 2 melons or cucumbers
- 2-4 tbsp salt
Instructions
- 1
Wash the vegetable and let dry.
- 2
Slice open and remove seeds. Place flesh side up in a tray.
- 3
Let sit in the sun for a full day covered with netting until vegetable surface is quite dry and slightly wrinkled.
- 4
Pour out any extruded juices, salt generously all over and let dry in the sun for a day. Repeat the previous step for 5-6 days, turning the vegetable over from side to side, until the vegetable seems to have leached out all of its juices.
- 5
Slice to desired size and store in a clean ceramic container that is kept in a dark cupboard.