Cucamelon Pickles Recipes

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CUCAMELON PICKLES



Cucamelon Pickles image

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.

Provided by nch

Categories     Pickles

Time P3DT25m

Yield 8

Number Of Ingredients 9

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

Steps:

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

Nutrition Facts : Calories 24.1 calories, Carbohydrate 3.6 g, Fat 0.6 g, Fiber 0.8 g, Protein 1 g, Sodium 723.6 mg, Sugar 1.3 g

PICKLED CUCUMELON, MEXICAN SOUR GHERKIN



Pickled Cucumelon, Mexican Sour Gherkin image

Cucamelon, Cucumelon, Mexican sour gherkin, Mouse Melon or Mexican Sour Cucumber, Melothria scabra is a herbaceous climber in the cucumber family (Cucurbitaceae) is grown for its tiny edible fruit that looks just like a miniature striped watermelon.

Provided by Rita1652

Categories     Vegetable

Time 35m

Yield 2 half pints

Number Of Ingredients 13

1/8 cup canning salt
2 cups mexican sour gherkins, cucamelon or 2 cups mouse melon, blossom end removed
1/2 cup water
1 cup apple cider vinegar
1/4 teaspoon mustard seeds
1/4 teaspoon coriander seed
1/4 teaspoon cumin seed
1/4 teaspoon negilla seeds
1/4 teaspoon epazote
1 tablespoon honey
1/8 cup chopped cilantro
2 chili peppers, scored
2 raspberry leaves (or oak leaves)

Steps:

  • Place cucamelon in a small bowl sprinkle with salt and top with ice cold water chill for 2 hours.
  • Rinse and drain.
  • Heat water, wine vinegar seeds turmeric, epazote and honey to a boil in a nonreactive saucepan. Remove from heat.
  • To your sterilized jars, add raspberry leaves and cilantro, mouse melons, garlic and chili`s. Top with hot brine and seal in a hot water bath for 10 minutes.
  • Give it a couple days for flavors to meld. Or save for entertaining. Serve along side olives with cute toothpicks.

Nutrition Facts : Calories 78.2, Fat 0.4, Sodium 7086.6, Carbohydrate 14.1, Fiber 0.9, Sugar 11.5, Protein 1

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