Description
These Cucamelon Quick Pickles blend the unique, cucumber-like crispness of cucamelons with a vibrant mix of spices, offering a delightful twist to the traditional pickle. Perfect as a standalone snack or a zesty addition to salads and sandwiches, this recipe elevates simple ingredients into a gourmet experience.
Bursting with flavors of ginger, star anise, and a hint of spice from red pepper flakes, these pickles are not only a treat for the palate but also a visual delight. Easy to prepare and even easier to love, they’re a must-try for anyone looking to spice up their culinary routine.
Ingredients
4 ounces / 115 g cucamelons
⅓ cup / 80 g cider vinegar
2 tablespoons filtered water
1 tablespoon / 12 g granulated sugar
1 teaspoon kosher salt
¼ teaspoon red pepper flakes
5 allspice berries
5 whole black peppercorns
1 pod star anise
2 1-inch strips fresh ginger
Instructions
Rinse cucamelons and trim off the blossom ends. Halving them is optional.
Place cucamelons in a cleaned and sterilized half-pint canning jar with red pepper flakes, allspice berries, peppercorns, star anise, and ginger.
In a small saucepan, mix vinegar, water, sugar, and salt. Heat to a simmer, stirring until sugar fully dissolves.
Pour the mixture over cucamelons in the jar, leaving about 1/4-inch of space at the top. If necessary, top off with additional water.
Seal the jar with lids and refrigerate for at least 24 hours before consuming. These pickles can be stored in the refrigerator for up to 2 weeks.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
Nutrition
- Calories: 50 kcal