Go Back
Print
Sliced Cucamelons

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

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.)
  3. 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.
  4. Pour the seasoned vinegar into the jar and seal tightly.
  5. 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!
  6. Yields about 1 quart.

Recipe Notes

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