Pickled Cucamelons
Ever since I first saw the mention of cucamelons on Deanna’s Instagram – many years ago now – I had to give growing these little things a go. Roll on to this year (2022), my third year growing them and I finally reached one of my set goals for this year.
‘Grow enough cucamelons to be able to pickle them’
Well, I’m very glad to say that I’ve finally got there!! Cucamelons are dreadfully slow to get going and I started mine back on 14 Feb in some damp kitchen paper and a ziplock bag. Once sprouted I potted them up and went from there. For some reason, along with the luffa, they start to grow a few leaves and then seem to just stop. I don’t know if it’s something I’m not doing right or something else, but it is frustrating.
However, I got 4 healthy plants this year that have provided me with a good little harvest to make this recipe. I’ve just had a couple and I love it! Can’t wait to use this in and on various dishes.
The original recipe is by Deanna and below is just how I’ve adapted it to fit my needs. I hope you enjoy!
Ingredients
3 to 4 cups cups of cucamelons
I filled two salsa jars (mine are from Tesco, but Doritos have the same shape & size)
1 and 1/3 cups distilled white vinegar
2/3 cup apple cider vinegar
2 tbsp cane sugar
2 tsp sea salt
6 sprigs of fresh dill
a small handful
2 large cloves of garlic
1 tsp peppercorns
1 tsp mustard seed
one pinch of red chili flakes
based on personal preference
**Optional**
1 or 2 grape leaves
(or oak, black tea, or horseradish leaves). The tannins in these leaves help the cucamelon pickles maintain maximum crispness
Directions
1. In a pot on the stovetop, combine the called-for vinegars, salt, and sugar. Heat and stir the pickling brine until the sugar and salt completely dissolve, and then remove from the heat.
2. Wash and sort the cucamelons. Avoid using any that are bruised, soft, or otherwise damaged.
3. Add the washed dill and peeled garlic cloves to the bottom of a clean jar, along with the called-for remaining spices. Then, fill the jar with cucamelons.
4. Once the brine has cooled to room temperature or lukewarm, pour it over the cucamelons until the jar is full and/or they’re completely submerged. Avoid using hot brine, as it will slightly cook and soften the cucamelons. If available, add a couple grape, oak, black tea, or horseradish leaves on top of the cucamelons, and push them down into the brine.
5. Add an air-tight lid, and then move the jar to the refrigerator.
6. Refrigerate the jar. During the first 3 to 4 days in the refrigerator, gently tip or shake the jar to wet/rotate the top floating cucamelons – ensuring even pickling and that no “floaters” become dry or mouldy. Or, use a glass/ceramic fermenting weight to keep the cucamelons submerged instead.
For optimum flavour, allow the pickled cucamelons to marinate in the refrigerator for at least 1 week before digging in.
Enjoy your pickled cucamelons within 2 to 3 months for best quality and flavour. Maintain refrigerated at all times.