Pickled Cucamelons

Pickling is a great way to preserve food, and it’s not hard to do. These pickled cucamelons are the perfect thing to have on hand for salads, tacos, backyard barbecues, and charcuterie boards.! They also make a fantastic gift idea for friends and family during the holiday season!
They are so darn cute, and they will cheer up even the grumpiest person.

Our sweet and spicy pickled cucamelons add the perfect level of tang and acidity to offset the richness of cheese and meat. The sweetness balances out the heat and compliments anything you serve.

You can make this recipe as a refrigerator pickle or can them the old-fashioned way so they last all year.

For more fun pickling recipes, check out our pickled watermelon radish or pickled chanterelles.

Here’s why we love this recipe

• Gift your loved ones in a creative way
• Fun and delicious to eat
• They are the cutest pickles on the block
• So adorable they will brighten up any meal

What are Cucamelons?

Cucamelons are an increasingly popular fruit in the U.S., with their production increasing in recent years where they have been called “the next big thing” for farmers who grow them due to the high demand. Native to Central America, they are easy to grow in the U.S., even in cooler climates like the Pacific Northwest. 

Cucamelons look like mini watermelons but taste more like cucumbers. They can be eaten as a snack or used as a garnish for salads, ceviche, tacos, and fish dishes. 

The plant is easy to grow and doesn’t require much maintenance. It’s resistant to pests because of its thick skin that protects against insects and diseases. It grows quickly, and a single plant can produce up to 350 fruits per season. They also make great container plants. 

These adorable miniature fruits are also called mouse melons, Mexican sour gherkins, or pepquinos.

The Ingredients:

• Pickling spice blend. We provided a recipe for a homemade spice blend, but you can purchase a blend if you like. 
• Apple cider vinegar. This vinegar adds a mellow flavor.
• White vinegar. White vinegar helps prevent the brine from looking too brown from the apple cider vinegar.
• Pickling salt. If you use regular table salt, the non-caking ingredients added to it will make the pickle brine look cloudy. 
• Sugar. A small amount of sugar adds contrast to the spice. 
• Garlic cloves. You can toss in a few extra garlic cloves if you want. They taste great pickled as well. 😉
• Small dried red peppers. If you can’t find these in the grocery store, you can purchase them online. 
• Fresh dill fronds. If you find mature dill fronds that look like they started to flower, they will have more “dill” flavor. 
• Cucamelons (Mexican gherkins). These miniature melons are easy to grow and we often find them in Farmers Markets. 

How to Pickle Cucamelons:

Here is a brief overview of the process. Make sure you scroll down to the printable recipe card for all the details. 

If you plan to make refrigerator pickles, then you don’t need to worry about making a water bath in a canner. However, canning the pickles will help them last for at least a year, and you can save them to give as gifts. 

1. Prep the jars and the canner.
2. Make the brine and keep it warm on the stove. 
3. Toss some garlic, chilies, and dill fronds into the jars. 
4. Pack the jars with the cucamelons. 
5. Pour the brine into the jars and tap them to release the air bubbles. 
6. Wipe the rims of the jars and secure the lids. 
7. Process the jars in the canner (or place them in the fridge if you want refrigerator pickles).
8. Remove the jars from the canner and let them cool on the counter. 

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Helpful Tips:

• If you use a different vinegar than the recipe, make sure it has 5% acidity. Apple cider vinegar and white vinegar both have the right amount of acidity. 
• You can slice the cucumelons if you want to, but they will pickle just fine if you leave them whole. 
• If you want to keep your pickles crisp longer, add a grape leaf to each jar. 
• Make sure the jars get completely covered with hot water when you stick them in the canner. Add more hot water if needed. 
• Make sure you have a rack in the canner to prevent the jars from resting on the bottom while you process them. 
• Don’t process the pickles any longer than 10 minutes or they will get mushy. You also don’t want the temperature of the water to get above 180°F. The small cucuamelons will cook and get mushy if the water is too hot or they process for too long.
• Refrigerator pickles makes an easier “no-fail’ method.

More Condiment Recipes

• Buttermilk Ranch Salad Dressing
• Lemon Garlic Butter Sauce
• Easy Chipotle Aioli
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• 28 Essential Condiment Recipes

Helpful Tools:

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• Preserving canner with a rack.
• Canning tools.
• Canning jars.

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