Cucamelon Pickles Recipes

CUCAMELON PICKLES

Cucamelon Pickles image

Cucamelons are adorable tiny melons that taste like cucumbers. Eaten on their own they are a bit dull, but they make very tasty pickles. They develop really good flavor after about 7 days and will keep up to 1 month in the fridge.

Provided by nch

Categories Pickles

Time P3DT25m

Yield 8

Number Of Ingredients 9

Ingredients

2 ½ cups cucamelons
2 green chile peppers, halved and seeded
2 sprigs fresh dill
1 tablespoon yellow mustard seeds
1 tablespoon dill seed
2 teaspoons crushed black peppercorns
¾ cup water
¾ cup apple cider vinegar, or more as needed
1 tablespoon coarse salt

Steps:

Inspect 1 large jar for cracks. Immerse in simmering water until cucamelons are ready. Wash a new, unused lid and ring in warm, soapy water.n
Place cucamelons, chile peppers, dill, yellow mustard seeds, dill seed, and peppercorns in the sterilized jar.n
Combine water, vinegar, and salt in a saucepan and bring to a boil. Stir until salt has dissolved, about 1 minute. Remove from heat and let cooln
Pour vinegar mixture over cucamelons so they are completely covered. If you don't have enough liquid, mix equal parts water and vinegar and add to the jar. Close jar with the lid and let stand 3 to 4 days.n

Nutrition Facts : Calories 24.1 calories, Carbohydrate 3.6 g, Fat 0.6 g, Fiber 0.8 g, Protein 1 g, Sodium 723.6 mg, Sugar 1.3 g

REFRIGERATOR DILL PICKLES

Refrigerator Dill Pickles image

These pickles taste so fresh and have just the right amount of dill and garlic. They taste great along-side a hotdog on a bun. They also taste great alone as a healthy snack. The pickles should be good for 6 weeks. Enjoy! You can also cut cucumbers into chips if you prefer a pickle chip instead of a spear.

Provided by Tammy Gulgren

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Time P3DT25m

Yield 12

Number Of Ingredients 7

Ingredients

3 ½ cups water
1 ¼ cups white vinegar
1 tablespoon sugar
1 tablespoon sea salt
4 cups cucumber spears
2 cloves garlic, whole
2 heads fresh dill

Steps:

Stir water, vinegar, sugar, and sea salt together in a saucepan over high heat. Bring to a boil; remove from heat and cool completely.
Combine cucumber spears, garlic cloves, and fresh dill in a large glass or plastic container. Pour cooled vinegar mixture over cucumber mixture. Seal container with lid and refrigerate for at least 3 days.

Nutrition Facts : Calories 13.1 calories, Carbohydrate 3.1 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.4 g, Sodium 443.7 mg, Sugar 1.9 g

PICKLED CUCUMELON, MEXICAN SOUR GHERKIN

Pickled Cucumelon, Mexican Sour Gherkin image

Cucamelon, Cucumelon, Mexican sour gherkin, Mouse Melon or Mexican Sour Cucumber, Melothria scabra is a herbaceous climber in the cucumber family (Cucurbitaceae) is grown for its tiny edible fruit that looks just like a miniature striped watermelon.

Provided by Rita1652

Categories Vegetable

Time 35m

Yield 2 half pints

Number Of Ingredients 13

Ingredients

1/8 cup canning salt
2 cups mexican sour gherkins, cucamelon or 2 cups mouse melon, blossom end removed
1/2 cup water
1 cup apple cider vinegar
1/4 teaspoon mustard seeds
1/4 teaspoon coriander seed
1/4 teaspoon cumin seed
1/4 teaspoon negilla seeds
1/4 teaspoon epazote
1 tablespoon honey
1/8 cup chopped cilantro
2 chili peppers, scored
2 raspberry leaves (or oak leaves)

Steps:

Place cucamelon in a small bowl sprinkle with salt and top with ice cold water chill for 2 hours.
Rinse and drain.
Heat water, wine vinegar seeds turmeric, epazote and honey to a boil in a nonreactive saucepan. Remove from heat.
To your sterilized jars, add raspberry leaves and cilantro, mouse melons, garlic and chili`s. Top with hot brine and seal in a hot water bath for 10 minutes.
Give it a couple days for flavors to meld. Or save for entertaining. Serve along side olives with cute toothpicks.

Nutrition Facts : Calories 78.2, Fat 0.4, Sodium 7086.6, Carbohydrate 14.1, Fiber 0.9, Sugar 11.5, Protein 1

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