Cucamelon Pickles


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

Prep Time:
20 mins
Cook Time:
5 mins
Additional Time:
3 days
Total Time:
3 days 25 mins


  • 2 ½ cups cucamelons

  • 2 green chile peppers, halved and seeded

  • 2 sprigs fresh dill

  • 1 tablespoon yellow mustard seeds

  • 1 tablespoon dill seed

  • 2 teaspoons crushed black peppercorns

  • ¾ cup water

  • ¾ cup apple cider vinegar, or more as needed

  • 1 tablespoon coarse salt


  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.

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

  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.

  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 at least 3 to 4 days.


You can use up to 4 green chile peppers, to your personal taste.

Nutrition Facts (per serving)

24 Calories
1g Fat
4g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 24
% Daily Value *
Total Fat 1g 1%
Sodium 724mg 31%
Total Carbohydrate 4g 1%
Dietary Fiber 1g 3%
Total Sugars 1g
Protein 1g
Vitamin C 28mg 138%
Calcium 26mg 2%
Iron 1mg 3%
Potassium 80mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love