These flavourful Japanese peppers are mostly mild with the occasional heat. Often cooked whole, check out these recipes as a jumping off point: https://www.foodandwine.com/vegetables/shisito-pepper-recipes https://www.thekitchn.com/how-to-roast-shishito-peppers-recipe-221033

I found this recipe which is made with the torpedo melon we have at the moment. Really interested to try it! Maybe I'll find the time, but if anyone else does, let me know how it is! I'm not sure what the purpose of the double boiling is, but it appeared in another recipe as well. Curious what the reason and effect are. There were also a few similar recipes which included canning the pickles. Source: https://500sandwiches.com/post/88567572221/pickled-korean-melon Korean Melon . Known as chameh (참외) in Korean, these small melons are related to honeydews. They have a firm white flesh and a thin rind that can be removed with a vegetable peeler. Korean melons are quite small (1-2 servings) and look like a corrugated rugby football (yellow with white stripes). Their flavor is reminiscent of cantaloupe with notes of pear and melon. Choose Korean melons that are heavy for their size. • 5 lbs (2.25 kg) Korean melons (chameh; 참외) • 2 whole star anise • 2 slices fresh ginger (approximately 2 tablespoons) • 1 cinnamon stick • 1 tablespoon gochugaru (고추가루) • 4 jujubes (daechu; 대추) • 3 cups white vinegar • 2 cups water • 3 cups sugar Peel the melons, slice them in half and remove the seeds. Cut the melon into 1-2” cubes. In a large pot combine all ingredients except for the melon. Bring to a boil, stirring to dissolve the sugar. Allow the pot to boil for 5 minutes then remove from heat. Add the melon and jujubes, cover the pot and let stand. After 1-2 hours remove the lid, bring the pot to a boil and then simmer (just below a boil) for 45-60 minutes or until the melon cubes are somewhat translucent around the edges. Remove the pot from the heat once again and allow the melon and liquid to come to room temperature. Transfer to a lidded container and refrigerate. Once chilled the pickled cantaloupe is good to eat though flavor improves after a few days.

INGREDIENTS 2 large acorn squash 2 Gala apples, or other hard baking apple 1 teaspoon lemon juice 1 tablespoon lemon zest ¼ cup brown sugar 1 tablespoon cinnamon 1 teaspoon freshly ground nutmeg 2 tablespoons all-purpose four ½ teaspoon salt ¼ teaspoon dry sage 1 cup applesauce (sweetened or unsweetened is fine) 4 tablespoons butter INSTRUCTIONS Preheat the oven to 400 degrees F. Cut squash in half horizontally and remove seeds. Pull or cut off stem if attached and on the other end, slice off a tiny sliver of the end so that it sits upright in a pan without rocking. Place all four squash halves cut up in a 9×13-inch glass baking dish. Peel, core and cut apples into one inch cubes and place in large bowl. Immediately cover with lemon juice and toss to coat. Add zest, sugar, cinnamon, nutmeg, flour, salt, sage and apple sauce and mix. Divide evenly between four acorn squash halves. Cut the butter into four pieces and press one piece down into the center of each filled squash. Pour water into the bottom of the baking dish to come about one third of the way up. Cover pan with parchment and foil and bake for 45 minutes. Check for doneness and bake for 15 minutes more if needed. Then uncover and bake for 15 minutes more to brown tops. (Ours took the entire hour and 15 minutes). Remove from oven and serve. Source: "A Family Feast" https://www.afamilyfeast.com/apple-stuffed-acorn-squash/