Cucamelon Pickles

Cucamelons are adorable tiny melons that taste like cucumbers. Eaten on their own they are a bit dull, but they make very tasty pickles. They develop really good flavor after about 7 days and will keep up to 1 month in the fridge.

Step: 1

Inspect 1 large jar for cracks. Immerse in simmering water until cucamelons are ready. Wash a new, unused lid and ring in warm, soapy water.

Step: 2

Place cucamelons, chile peppers, dill, yellow mustard seeds, dill seed, and peppercorns in the sterilized jar.

Step: 3

Combine water, vinegar, and salt in a saucepan and bring to a boil. Stir until salt has dissolved, about 1 minute. Remove from heat and let cool

Step: 4

Pour vinegar mixture over cucamelons so they are completely covered. If you don’t have enough liquid, mix equal parts water and vinegar and add to the jar. Close jar with the lid and let stand 3 to 4 days.

Per Serving: 24 calories; protein 1g; carbohydrates 3.6g; fat 0.6g; sodium 723.6mg.

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One make sure is also can apply to cooking process . You don’t want to overcommit your oven by making to do list three dishes at once in there, or be rounding four pans on the stovetop . But often you can make a dish do double-duty .