Cucamelon Pickles
You don't need to wait for weeks for this recipe.
Recipe Summary Cucamelon Pickles
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.Ingredients | Pickled Cabbage Recipe Asian2 ½ cups cucamelons2 green chile peppers, halved and seeded2 sprigs fresh dill1 tablespoon yellow mustard seeds1 tablespoon dill seed2 teaspoons crushed black peppercorns¾ cup water¾ cup apple cider vinegar, or more as needed1 tablespoon coarse saltDirectionsInspect 1 large jar for cracks. Immerse in simmering water until cucamelons are ready. Wash a new, unused lid and ring in warm, soapy water.Place cucamelons, chile peppers, dill, yellow mustard seeds, dill seed, and peppercorns in the sterilized jar.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 coolPour 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.You can use up to 4 green chile peppers, to your personal taste.Info | Pickled Cabbage Recipe Asianprep: 20 mins cook: 5 mins additional: 3 days total: 3 days Servings: 8 Yield: 8 servings
TAG : Cucamelon PicklesSide Dish, Sauces and Condiments Recipes, Canning and Preserving Recipes, Pickled,