Pickled Cucamelon with Dill and Mint

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

A brilliant way to make these crisp summer fruit last well into the depths of winter, home pickling is far easier than you would ever think!
Author: James Wong


  • 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.


Pick enough cucamelons to make several jars of pickles, as you will go through one jar very quickly once people get a taste of them!
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



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  1. […] and as garnishes for high-brow Martinis, save some for the winter months with this delightful Pickled Cucamelon with Dill and Mint […]

  2. […] take on pickling is Pickled Cucamelons with Dill and Mint using the refrigerator instead of boiling brine or the freezer. This recipe will give you a quick […]

  3. Uncommon Ingredients: How to Cook with Cucamelon | Healthy Way To Cook says:

    […] Recipe adapted via Underwood Gardens […]

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