Cucamelon Refrigerator Pickles
Cucamelon Refrigerator Pickles
Cucamelon refrigerator pickles are easy to make and can be used like any other pickle: in a relish tray, in salads, on sandwiches, etc. This vegetarian 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: in a relish tray, in salads, on sandwiches, etc. This vegetarian recipe requires 2 weeks curing time in the fridge and yields 4 pints of pickles (approx. sixteen 4 oz servings).
Recipe byReese Amorosi
Servings
164oz servings
Cook Time Passive Time
30minutes 14days
Servings
164oz servings
Cook Time Passive Time
30minutes 14days
Ingredients
Instructions
  1. Combine vinegar, salt, and sugar in mixing bowl, whisk until sugar is dissolved, set aside.
  2. Divide the cucamelons and spices between four pint jars (I like to use wide mouth pint jars for this recipe), placing a layer or two of cucamelons and then adding some of the spices, repeating until done. I add the dill sprigs around the middle of the jar when it’s half full.
  3. Pour vinegar mix over cucamelons in each jar up to the tread. OPTIONAL: scrunch a grape leaf, place it on top of 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.