Made by brining unripe green melon in vinegar, this pickle brings crunch and a mild tang to any pickle plate at a gathering. Packed straight into jars, it is an easy addition to a celebration table.
Wash the melon and cut it into finger-thick wedges, leaving the skin on, then pack tightly into clean jars along with the garlic cloves.
Bring the vinegar, water and salt to a boil in a pot, simmer for 5 minutes, then remove from the heat.
Pour the hot brine over the melon wedges until fully submerged, then seal the jars tightly.
Store the jars in a cool, dark cupboard for at least 2 weeks, then keep refrigerated and serve.
Pack the melon slices tightly into the jars; if there are gaps the brine will not cover everything and the top slices will soften from air exposure.
Let the pickle sit for at least 2 weeks before serving; opened too early, the melon still tastes raw.
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