Cucamelon Refrigerator Pickles
Cucamelon Refrigerator Pickles
Cucamelon refrigerator pickles are easy to make and can be used like any other pickle: on a relish tray, in salads, on sandwiches, etc. This pickled cucamelon recipe requires 2 weeks curing time in the fridge and yields 4 pints of pickles (approx. sixteen 4 oz servings).
Cucamelon Refrigerator Pickles
Cucamelon Refrigerator Pickles
Cucamelon refrigerator pickles are easy to make and can be used like any other pickle: on a relish tray, in salads, on sandwiches, etc. This pickled cucamelon recipe requires 2 weeks curing time in the fridge and yields 4 pints of pickles (approx. sixteen 4 oz servings).
Recipe byReese Amorosi
Servings Prep Time
16 30minutes
Passive Time
14days
Servings Prep Time
16 30minutes
Passive Time
14days
Ingredients
Instructions
  1. Combine vinegar, salt, and sugar in mixing bowl, whisk until salt and sugar are completely dissolved, set aside. To keep your brine nice and clear, be sure to use pickling salt or Kosher salt that doesn’t have additives (such as anti-caking agents).
  2. Divide the cucamelons, spices (peppercorns and coriander) and herbs (dill and spearmint) into four equal portions so that you have the same amount for each of your four pint jars (I like to use wide mouth pint jars for this recipe). Add a layer or two of cucamelons to each jar, followed by a few spearmint leaves and sprinkle of the spices, repeating until done. Add three dill sprigs and one clove of garlic to the middle of each jar when it’s half full.
  3. Pour the vinegar mix over the cucamelons in each jar up to the thread. OPTIONAL: scrunch a grape leaf, add it to the top of the jar above the cucamelons and push it down under the liquid (my Father’s trick for keeping the pickles crisp). Seal tightly.
  4. Place in refrigerator, wait two weeks until you eat them, finish within two months, continuous refrigeration required.