Cucamelon Pickles Recipes
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.
Provided by nch
Categories Pickles
Time P3DT25m
Yield 8
Number Of Ingredients 9
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
CUCAMELON PICKLES
This recipe makes one 8oz/half-pint jar full of pickles; feel free to scale up the brine depending on how many jar-fulls of cucuamelons you have.
Provided by Love and Olive Oil
Time P1D
Yield 1 half-pint jar
Number Of Ingredients 10
Steps:
- Rinse cucamelons and cut off the blossom ends. You can half them if desired, but it's not necessary. Pack into a washed and sterilized half-pint canning jar along with pepper flakes, allspice berries, peppercorns, anise and ginger.In a small saucepan, combine vinegar, water, sugar and salt and bring to a simmer, stirring until sugar is completely dissolved.Pour over cucamelons in jars, filling the jar to within 1/4-inch of the top (if necessary you can top it off with a bit more water). Secure lids and place in the refrigerator for at least 24 hours.Pickles will keep in the refrigerator for up to 2 weeks.
EASY REFRIGERATOR PICKLES
This easy refrigerator pickles recipe is a great way to use cucumbers and onions from the garden. Here in Upstate New York, we have an abundance of cucumbers. -Catherine Seibold, Elma, New York
Provided by Taste of Home
Time 20m
Yield 6 cups.
Number Of Ingredients 9
Steps:
- Place cucumbers and onions in a large bowl; set aside. Combine remaining ingredients in a saucepan; bring to a boil. Cook and stir just until the sugar is dissolved. Pour over cucumber mixture; cool. Cover tightly and refrigerate for at least 24 hours before serving.
Nutrition Facts : Calories 35 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.
PICKLED CUCUMELON, MEXICAN SOUR GHERKIN
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
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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