Pickled Cucamelons
A quick-pickled cucamelon recipe.
Ingredients
- 2 cups cucamelons washed, stems removed
- 1 cup white vinegar
- 2/3 cup apple cider vinegar
- 1/3 cup water
- 2 tbsp sugar (you can use white or brown)
- 2 tsp salt
- 1 clove garlic
- handful fresh dill sprigs
- 1/2 tsp peppercorns
- 1/2 tsp fennel seeds
- 1 bay leaf
- 1/2 tsp pepper flakes optional if you like it a bit hot
Instructions
- Start by washing your cucamelons well and removing any stems or flowering bits. Drain well in a colander.
- In a medium saucepan over medium heat, add the vinegars, water, sugar and salt and bring up to the boil, stirring occasionally, until the sugar and salt dissolve. Remove from the heat and set aside.
- Add your cucuamleons to a mason jar (or two) and pack it well. Shove the garlic clove, dill sprigs and other spices into the jar as well.
- Carefully pour the hot pickling brine over the cucamelons in the jar until it reaches about 1/2" from the top. Weight down the cucamelons with something if need be to make sure they are all submerged in the brine. Set aside for an hour or so to allow the brine to cool. Once cool, put the top on and store in the fridge for about a week. Then they will be ready to eat!