Spicy Cantaloupe & Cucumber Popsicles

 

I have spicy, fruity, cantaloupe-y, cucumber-y, popsicle-y, pops for you!

But, first, let’s get to the obvious.

As you can see, things look a little different around here. We are still working on (and by we, I mean mostly Sean) the new site design. There are old elements still in place because I really love them (the Kate Worum illustrations) but things are just a little bit updated. For those of you that are curious, I installed a new, more user friendly, theme so I could have a little more control over things without having a meltdown and waiting for Sean to come home from work to help me. We’re still working on a few more things–adding back my peachy social buttons, finishing up the much cuter recipe index, and such. While I would have loved to have this all roll out super cleanly and all at once, this is a DIY sitch so it’s going to take a few more evenings of Sean working out the kinks and me asking the googles lots of questions and both of us wrangling our child. Thanks for your patience!

Anyway, I brought popsicles to this Monday-party–cantaloupe and cucumber–and they spicy! Like, jalapeño spicy! These guys are totally refreshing with a nice peppery kick. The cantaloupe and cucumber really go nicely together. Sometimes I find cantaloupe to be a little sweet and a little aggressive in that musky, melony way, and the cucumber really chills it out. I love the play of the sweet and cool frozen pop with the background of spice from the jalapeño. It makes these refreshing pops fun and interesting, and we like fun and interesting on a Monday. PS, I’d totally endorse dunking these guys into a cocktail–maybe one with tequila.



5.0 from 1 reviews
Spicy Cantaloupe Cucumber Popsicles
 
Prep time
Total time
 
If you like less spice, remove the seeds and ribs of the jalapeño. If you like more, add more!
Author:
Serves: about 10 popsicles
Ingredients
  • 2 cups chopped cantaloupe flesh
  • 1 cup peeled and chopped cucumber
  • ¼ of a jalapeño
  • ½ cup granulated sugar
  • ½ cup water
  • juice of 1 lemon
Instructions
  1. Place all of the ingredients in a blender and blend until completely smooth. Pour into popsicles molds, freeze for 1 hour, insert sticks, and freeze until solid.

Easy, Vietnamese-Style Pickles

This past week was a total whirlwind. There was a lot of meeting and eating and Megan came to visit! Last week I mentioned we’d be attending a conference for food bloggers here in Portland. It was a really great time. Some really informative presentations were given, there was lots of great food, and a lot of connections were made. I can’t think of a better town that is more fit for a food blogger conference than Portland and it didn’t hurt that it was the one I live in! I got to meet so many bloggers that I have admired for a long time–and didn’t even get to meet everyone that I would have liked to. I always leave these sorts of events feeling inspired–as cheesy as that sounds–and the Indulge Conference was no different. I plan to recap all the food and stuff we did–in case you’re ever in Portland and want some recommendations on what to eat and do.

Anyway, as part of my prep for getting things ready for my blog-pal-house-guest, I made a big batch of these easy, Vietnamese-Style pickles. They’re a super simple ratio of 1:1 rice vinegar and water with a little salt and sugar. You could pretty much pickle any vegetable, but I’ve even been thinking some summer stone fruits would be interesting as well. I opted for red onion–which turns pink!–in addition to jalapeños & shallots, and classic carrots.  I figured between all the donuts that we’d be consuming…and pie, pizza, and ice cream…we might want to have a fresh, homemade dinner in there somewhere. We used these pickles in grilled pork summer rolls packed with green leaf lettuce, fresh herbs, chopped peanuts, and ripe avocado. I also threw together my favorite peanut sauce–which I will try to remember to share, soon! These pickles are so easy and good–it’s my goal to have them on hand all summer long for summer rolling and bahn mi making. #priorities.

[recipe]

Print Recipe

Easy Vietnamese-Style Pickles

Makes 4 cups pickling liquid.  About enough for 3, 24 ounce, jars of pickles.

You can pretty much pickle any vegetable in this brine–the classic carrots and daikon are obviously great, but cucumber, any sort of onion, and peppers are also excellent.

2 cups natural (unseasoned) rice wine vinegar

2 cups water

2 tablespoons kosher salt

6-8 tablespoons granulated sugar

approximately 6 cups finely sliced or julienned vegetables–I used jalapeños & shallots, red onion, and carrots

Heat the rice wine vinegar, water, salt, and sugar (adjust to your taste) in a saucepan over high heat. Bring the mixture to a boil and stir to dissolve the salt and sugar. Turn off the heat. Pack the jars with the respective vegetables and pour the hot liquid over the top to cover–leaving about 1/2 inch head-room at the top of each jar. Fit with a lid and allow to cool before storing in the refrigerator. You can eat these pickles after a few hours, but I think they are best after at least 2 days.

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Recently on Betty Crocker

Helllloooo! Just checking in between feeding sessions, diaper changes, snippets of sleep, and endless cuddles with my main squeeze, Casper.

I have plans to share some of my experience with this whole motherhood thing and some of how things went down labor/birth-wise (which ended up being not at all what I wanted/expected)…are you all interested in any of that? I’d love to know your thoughts in the comments below.

Anyhoo (yeah, I just wrote “anyhoo…”), here are a few recipes that went live recently on BettyCrocker.com. Lots of delish end-of-summer fare before we transition into fall (YAY)!!

I hope summer treated you well!!

XO, Cindy

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Raspberry Mint Limeade

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Texas Sheet Cake Cupcakes

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Grilled Pork Tenderloin with Jalapeño Fruit Relish