Cucamelon Pickles

Cucamelons are adorable tiny melons that taste like cucumbers. Eaten on their own they are a bit dull, but they make very tasty pickles. They develop really good flavor after about 7 days and will keep up to 1 month in the fridge.

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

Ingredients

• ¾ cup water
• 1 tablespoon dill seed
• 1 tablespoon coarse salt
• 2 sprigs fresh dill
• 2 ½ cups cucamelons
• 2 green chile peppers, halved and seeded
• 1 tablespoon yellow mustard seeds
• 2 teaspoons crushed black peppercorns
• ¾ cup apple cider vinegar, or more as needed

Recipe Instructions

Step 1

Inspect 1 large jar for cracks. Immerse in simmering water until cucamelons are ready. Wash a new, unused lid and ring in warm, soapy water.

Step 2

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

Step 3

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

Step 4

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