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–+ servings
A jar of pickled cucamelons with dill and cucamelons around it.

Cucamelon Pickles

Tessa Hollmann
Cucamelons are such a fun and unique garden crop – why not make them into pickles?! These cucamelon pickles are tangy, salty, and delicious. They last for months in the fridge and make a great addition to snack plates, charcuterie boards, sandwiches, and more. 
5 from 1 vote
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Prep Time 30 minutes
Cook Time 5 minutes
Chill Time 3 hours
Total Time 3 hours 35 minutes
Course Pickles + Ferments
Cuisine American
Servings 16 ounces
Calories 6 kcal

Equipment

  • Small saucepan
  • 16-ounce mason jar with a plastic or glass lid

Ingredients
 
 

  • 1 ½ cups cucamelons (210 grams)
  • ½ cup water
  • ¼ cup apple cider vinegar
  • ½ cup white vinegar
  • 1 ½ tsp salt
  • 1 tsp peppercorns
  • 1 tsp mustard seeds
  • 2 large cloves garlic chopped
  • 2 bay leaves
  • 3 sprigs of dill
  • Pinch red pepper flakes

Instructions
 

  • Combine the water and salt in a small saucepan and bring it to a boil. As soon as it’s boiling, remove from the heat and stir until the salt is dissolved. Allow it to cool for 15-30 minutes, then add the vinegar.
  • Pack the rest of the ingredients in a mason jar, then pour the brine over to fully cover the cucamelons. Chill in the fridge for at least a few hours, but they will taste better if left to pickle for longer.

Notes

  • If you’re in a rush, you can pour the warm brine right over the cucamelons; they'll pickle faster, but you’ll have less crisp pickles. 
  • Feel free to add onions to the jar for an added flavor, and pickled onions to enjoy! 
  • If your cucamelons aren’t as crisp as you’d like, soak them in a bowl of ice water for 15-30 minutes before making your pickles. 
  • Feel free to chop your cucamelons in half or quarters for smaller pickles. Keep in mind, they will not be as crunchy with this method. 
  • Make sure you use a plastic or glass lid for your pickles — regular metal canning lids will corrode in the vinegar.
  • It's important to keep everything submerged in the brine to prevent mold from growing on the pickles.
  • The longer you let the cucamelons pickle in the fridge, the better they'll taste! A few hours is the minimum, but for best results, let them pickle for a week before enjoying.

Nutrition

Serving: 1ounceCalories: 6kcalCarbohydrates: 1gProtein: 0.2gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.05gSodium: 219mgPotassium: 28mgFiber: 0.2gSugar: 0.2gVitamin A: 26IUVitamin C: 1mgCalcium: 6mgIron: 0.1mg
Keyword cucamelon recipes, dill pickles, pickled cucamelons
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