20-Minute Crispy Cucamelon Pickles That Will Blow Your Mind
Crisp and tangy cucumber pickles with a hint of spice. Perfect for snacking or adding to sandwiches.
- Prep Time: 15 mins
- Cook Time: 5 mins
- Total Time: 20 mins
- Yield: 1 pint 1x
- Category: Pickles
- Method: Refrigeration
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 lb cucamelons
- 1 cup white vinegar
- 1 cup water
- 1 tbsp salt
- 1 tbsp sugar
- 2 cloves garlic, sliced
- 1 tsp mustard seeds
- 1/2 tsp red pepper flakes
- 1/2 tsp black peppercorns
Instructions
- Wash cucamelons and trim stems.
- Combine vinegar, water, salt, and sugar in a pot. Bring to a boil.
- Pack cucamelons, garlic, mustard seeds, red pepper flakes, and peppercorns into a clean jar.
- Pour hot brine over the cucamelons, leaving 1/2-inch headspace.
- Seal the jar and let cool to room temperature.
- Refrigerate for at least 24 hours before eating.
Notes
- Use fresh, firm cucamelons for best results.
- Store pickles in the fridge for up to 2 months.
- Adjust spice levels to your taste.
Nutrition
- Serving Size: 1/4 cup
- Calories: 15
- Sugar: 1g
- Sodium: 150mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg