A Cucamelon is a tiny watermelon lookalike originally from Central America that are enjoying their spot in the limelight. Home gardeners are captivated with the look of these jewel-like melons and then often fall completely in love with their crisp, crunchy, cucumber-tinged-with-lime flavor.
After you’ve gotten your fill of fresh cucamelon in salads, salsas, as appetizers in bowls of assorted olives and as garnishes for high-brow Martinis, save some for the winter months with this delightful pickled cucamelon recipe!
Here’s what could come out of your garden for this recipe – Dill, Coriander and of course Cucamelon!
Pickled Cucamelon with Dill and Mint
- 1 1/2 cups white vinegar - distilled malt or white wine
- 1 tsp salt
- 4 tbsp raw sugar
- 1 tbsp chopped fresh dill
- 1 tbsp chopped fresh mint
- 1 tsp coriander seeds
- 9 oz fresh cucamelons
- 1 fresh grape leaf or oak leaf
- Pour the vinegar into a bowl and add salt and sugar, then whisk until they have completely dissolved. Stir in the dill, mint and coriander seeds.
- Wash the cucamelons in water and pour into a sterilized jar. (Run the jars through the dishwasher and dry in a warm oven set to its lowest temperature.)
- Scrunch up the grape or oak leaf and place it on top of the cucamelons. The tannins in the leaf will slowly disperse outwards and help keep the fruit crisp.
- Pour the seasoned vinegar into the jar and seal tightly.
- Refrigerate for 2 weeks. The cucamelons will be pickled and ready to eat. Once opened, store in the refrigerator. They will keep up to 3 months, but most likely won't last nearly that long!
- Yields about 1 quart.
Makes a most impressive and unusual gift, especially once the weather is cold. Your recipient will remember this gift for a long time! Adapted from Homegrown Revolution