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.

nch

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Recipe Summary

prep:
20 mins
cook:
5 mins
additional:
3 days
total:
3 days
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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

  • 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.

Cook's Note:

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

Nutrition Facts

24 calories; protein 1g; carbohydrates 3.6g; fat 0.6g; sodium 723.6mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/06/2020
Easy recipe and great results. I didn’t have the green chilies so added jalapeños. With the peppercorns and jalapeños, it is a great spicy pickle. You can vary the spices, which I did, making 3 different flavour combinations. I think I might try one with just the dill......yum! Read More
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