Ingredients
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2 pounds seedless watermelon, sliced 3/4 inch thick
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12 pearl onions
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3 ears of corn, shucked and kernels cut from the cobs
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1 serrano chile, seeded and minced
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1/2 pound yellow wax beans
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1 large Asian pear—peeled, cored and cut into 1/4-inch-thick wedges
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2 cups honeydew melon, cut into 1-inch cubes
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4 cups water
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2 cups sugar
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1/4 cup kosher salt
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2 cups rice vinegar
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1 large star anise pod
Directions
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Trim the watermelon slices, removing the green rind and leaving 1/2 inch of the red flesh on 1/2 inch of the white rind. Cut these pieces into 3/4-inch dice and transfer them to a 1-pint jar.
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Bring a saucepan of water to a boil. Add the onions and cook for 2 minutes. Drain the onions, peel them and add them to another 1-pint jar with the corn and the chile. Trim the beans to fit upright in another 1-pint jar. Pack the pear and honeydew into separate 1-pint jars.
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In a saucepan, combine the water, sugar, salt, vinegar and star anise, and bring to a boil. Simmer for 10 minutes, then discard the star anise. Return the liquid to a boil and carefully pour it into the jars, filling them to the top. Close the jars and refrigerate overnight or for up to two weeks.