Pickled Cucamelons

Cucamelons and spices in a jar with pickling brine.

4.43 from 19 votes

These cute little cucamelons may look like a watermelon but they taste like a lemony cucumber and they make fantastic pickles. This is a sweet and spicy recipe for pickled cucamelons. If you want to increase the spice level, add a few extra red chili peppers to the jars.

If you are looking for these in the market, some other names for cucamelons are: Mexican sour gherkins, mouse melon, and pepquino.

Prep Time30

Cook Time10

Total Time40

Course: Appetizers

Cuisine: American

Keyword: cucamelon pickles, cucamelon recipes, mexican sour gherkin pickles, Mexican sour gherkin recipe, pickled cucamelon, pickled cucamelons, sour gherkin pickles

Servings: pints

Author: Dahn Boquist

Ingredients

Pickling Spice Blend

1 tablespoon black peppercorns
1 tablespoon whole fennel seeds
1 tablespoon mustard seeds
2 teaspoons whole cloves
1 teaspoon crushed red pepper
3 to 4 dried bay leaves crumbled

Pickled Cucamelons

2 cups water
1 cup apple cider vinegar
1 cup white vinegar
2 tablespoons pickling salt or Kosher salt
2 tablespoons sugar
12 to 18 garlic cloves
12 to 18 dried small red peppers
6 to 12 fresh dill fronds
4 to 5 cups Mexican gherkins rinsed and dried

Instructions

Mix the Pickling Spices

Add the spices in a bowl and stir to combine.

Prep the Jars

Wash 4 half-pint canning jars (or two pint jars).

Make the Pickled Cucamelons

Add the water, apple cider vinegar, white vinegar, salt, and sugar to a large pot and bring to a simmer. Stir until the salt and sugar dissolves.
Add 1 tablespoon of the pickling spice blend to each of the pint jars. Divide the garlic, red peppers, and dill fronds among the jars.
Pack the jars with the Mexican gherkins, making sure you leave about 1 inch of headspace at the top of the jars.
Pour the brine into the jars. Leave 1/2 inch of headspace at the top of the jars. Tap the jars on the counter to release any air bubbles.
Wipe the rims with a clean cloth and place the lids on the jars. Store them in the fridge.

Notes

Before you start, rinse the cucamelons under cold water then spread them out on a clean dish towel to dry.
Store the pickles in the refrigerator for 2 months.
You can easily double this recipe or divide the recipe among eight smaller half-pint jars.

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