Cucamelon Pickles
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Cook Time
mins
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Total Time
1 d
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Course
Condiments
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Cuisine
American
Cucamelon Pickles
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This recipe makes one 8oz/half-pint jar full of pickles; feel free to scale up the brine depending on how many jar-fulls of cucuamelons you have.
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Ingredients
- 4 ounces cucamelons
- ⅓ cup cider vinegar
- 2 tablespoons filtered water
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- ¼ teaspoon red pepper flakes
- 5 allspice berries
- 5 whole black peppercorns
- 1 pod star anise
- 2 inch strips fresh ginger use a vegetable peeler to take off a strip
Instructions
- Rinse cucamelons and cut off the blossom ends. You can half them if desired, but it's not necessary. Pack into a washed and sterilized half-pint canning jar along with pepper flakes, allspice berries, peppercorns, anise and ginger.
- In a small saucepan, combine vinegar, water, sugar and salt and bring to a simmer, stirring until sugar is completely dissolved.
- Pour over cucamelons in jars, filling the jar to within 1/4-inch of the top (if necessary you can top it off with a bit more water). Secure lids and place in the refrigerator for at least 24 hours.
- Pickles will keep in the refrigerator for up to 2 weeks.
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