Pickled Cucamelons

Cucamelons and spices in a jar with pickling brine.

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.

Read the notes if you want to make refrigerator pickles.

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

4.56 from 18 votes

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Prep Time: 30

Cook Time: 10

Total Time: 40

Servings: pints

Calories: 47kcal

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 and Canner

You can skip this step if you plan to make refrigerator pickles.
Wash 4 half-pint canning jars (or two pint jars), bands, and new lids in hot, soapy water, rinse well. Transfer the jars to the middle rack of the oven to stay hot and sterile till needed.
Bring a small pot of water to a boil then reduce the heat to simmer, add in lids and bands. Do not boil the lids as the rubber ring will soften.
Fill a large pot or canner halfway with water, bring to a near boil. You will use this later for the hot water bath.

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. If you are making refrigerator pickles, store them in the fridge. For hot processed pickles, move on to step 6.
Turn the burner under the canner pot to high. Place the jars on the canner rack making sure they get completely submerged in the water. If they are not submerged, add more water. Make sure the water does not exceed 180°F or the pickles will get soft (since they are so small, they cook quickly).
Process the jars in the water bath for 10 minutes. Don't let them process any longer than that.
Use a jar lifter or tongs to transfer the jars to a cooling rack or dishtowel on the counter. Let the jars cool to room temperature.
As the jars cool you will hear a "ping" or popping sound as they seal. Also, the lid will be slightly con-caved, if it rattles up and down it is not sealed and should be kept in the refrigerator.
Let the pickles sit in the brine to infuse with flavor for at least 10 to 14 days before using. Store in a cool dry place for up to 1 year (or in the fridge for 2 months if you are making refrigerator pickles).

Notes

Before you start, rinse the cucamelons under cold water then spread them out on a clean dish towel to dry.
If you don't have a canner, you can use a standard pot as long as it is tall enough for the jars. Find a rack that fits inside the pot so the jars do not sit directly on the bottom of the pot.
Want to make refrigerator pickles? After you have the jars filled with all the ingredients, skip the hot water bath and place them directly in the fridge. 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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