When we first starting growing cucamelons, we had no idea what we were going to use them for. We knew they were good for fresh eating, but we were really interested in them as more of a novelty crop. Cucamelons, or Mexican Sour Gherkins, are native to Mexico and Central America. They look like tiny watermelons but have a refreshing, tart, cucumber-taste that are perfect for hot summer days. 

What we failed to realize was how prolific they are. We planted six thinking that we would get a decent yield that would meet our snacking needs. By July, we found ourselves completely over-run. We ate handfuls of them while we were out in the garden every day, brought bowls of them inside, and still had tons leftover that we had no idea what to do with. 

We had been making pickles with our bumper crop of cucumbers all summer. At the end of the season, we decided to give it a try with our leftover cucamelons. 

Cucamelon

Ingredients

This pickled cucuamelon recipe fills one quart jar.

  • 3 cups of fresh cucamelons
  • 1 cup of apple cider vinegar
  • 2/3 cup of water
  • 2 Tbsp cane sugar
  • 2 tsp kosher salt 
  • approximately 6 sprigs of dill or 3 tablespoons of dried dill
  • 1 large clove of garlic
  • 2 tsp peppercorns
  • 1 tsp of lemon pepper seasoning


Instructions

  1. Combine salt, vinegar, and sugar in a pot on the stove. Place on medium-high heat and stir the brine until the sugar and salt completely dissolve.
  2. Let the brine mixture cool. *Avoid using hot brine on the cucamelons as this will cook them. While waiting, you can wash and sort the cucamelons. Make sure all of the stems are off.
  3. Add peeled garlic cloves to the bottom of a clean jar. Fill the jar with your clean cucamalons. 
  4. Carefully pour your brine over the cucamelons until the jar is full, making sure they are completely submerged. Place your seasonings (sugar, dill, salt, and lemon pepper) in the brine and shake.
  5. After placing a lid tightly on the jar, move to the refrigerator. 
  6. Before eating, allow the pickled cucamelons to marinate in the refrigerator for one week. The longer it sits, the more the flavor will develop. 
  7. Periodically shake your cucamelons to mix the brine and the spices. It is also a good idea to check for  floaters to ensure even pickling. Additionally, check any floaters for mold. If needed, you can use a ceramic fermenting weight to keep the cucamelons submerged instead.
  8. Consume within 2 months for the best quality. Constant refrigeration required. 

These quick pickles are especially tasty in dishes like tuna salad or as relish on a hot dog. They have a slightly tangy flavor and, of course, are declicious straight out of the jar.

Cucamalons present a diverse opportunity to experiment and try something new. These compact fruits are prolific, easy to grow, and really take off when the weather warms up. They make wonderful quick pickles that are great as a snack or a compliment to your main dish. 

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