This recipe makes one 8oz/half-pint jar full of pickles; feel free to scale up the brine depending on how many jar-fulls of cucuamelons you have.
Yield: 1 half-pint jar
Cook Time: 10 minutesminutes
Total Time: 1 dayday
Ingredients
4ounces/ 115gcucamelons
⅓cup/ 80gcider vinegar
2tablespoonsfiltered water
1tablespoon/ 12ggranulated sugar
1teaspoonkosher salt
¼teaspoonred pepper flakes
5allspice berries
5whole black peppercorns
1podstar anise
21-inch stripsfresh ginger, use a vegetable peeler to take off a strip
Instructions
Rinse cucamelons and cut off the blossom ends. You can half them if desired, but it's not necessary. Pack into a washed and sterilized half-pint canning jar along with pepper flakes, allspice berries, peppercorns, anise and ginger.
In a small saucepan, combine vinegar, water, sugar and salt and bring to a simmer, stirring until sugar is completely dissolved.
Pour over cucamelons in jars, filling the jar to within 1/4-inch of the top (if necessary you can top it off with a bit more water). Secure lids and place in the refrigerator for at least 24 hours.
Pickles will keep in the refrigerator for up to 2 weeks.