Cucamelon Pickles

This cucamelon pickles recipe uses a cute melon that tastes like cucumbers. These tiny melons make very tasty pickles after refrigerating for a week.

• Preparation Time: 20 mins
• Cooking Time: 5 mins
• Total Time: 25 mins
• Calories: 24 Calories

Ingredients

• 1 tablespoon dill seed
• 1 tablespoon coarse salt
• 2 sprigs fresh dill
• 2 green chile peppers, halved and seeded
• 1 tablespoon yellow mustard seeds
• 2 teaspoons crushed black peppercorns
• 0.75 cup water
• 2.5 cups cucamelons
• 0.75 cup apple cider vinegar, or more as needed

Recipe Instructions

Step 1

Inspect 1 large mason jar for cracks and the ring for rust; discard if defective. Immerse in simmering water until cucamelon mixture is ready. Wash new, unused lid and ring in warm, soapy water.

Step 2

Place cucamelons, chile peppers, dill, mustard seeds, dill seed, and peppercorns in the sterilized jar.

Step 3

Combine water, vinegar, and salt in a medium saucepan; bring to a boil. Stir until salt dissolves, about 1 minute. Remove from heat and let cool.

Step 4

Pour vinegar mixture over cucamelons to completely cover. If you don't have enough liquid, mix equal parts water and vinegar to add to the jar. Close jar with the lid; let stand at least 3 to 4 days.