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Cucamelon Pickles

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.

Cook Time
mins
Total Time
1 d
Course: Condiments
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. In a small saucepan, combine vinegar, water, sugar and salt and bring to a simmer, stirring until sugar is completely dissolved.
  3. 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.
  4. Pickles will keep in the refrigerator for up to 2 weeks.