Description
Cucamelon quick pickles offer a zesty Mexican-inspired snack with miniature grape-sized fruits. Crisp, tangy bites deliver fresh garden flavor that packs a punch and leaves you craving more.
Ingredients
Scale
Main Ingredients:
- 4 ounces / 115 g cucamelons
Pickling Liquid:
- ⅓ cup / 80 g cider vinegar
- 2 tablespoons filtered water
- 1 tablespoon / 12 g granulated sugar
- 1 teaspoon kosher salt
Spices and Aromatics:
- ¼ teaspoon red pepper flakes
- 5 allspice berries
- 5 whole black peppercorns
- 1 pod star anise
- 2 1-inch strips fresh ginger
Instructions
- Thoroughly wash cucamelons under cool running water, meticulously removing any dirt or debris, and carefully snip off the delicate blossom ends with sharp kitchen shears.
- Select a pristine half-pint canning jar and arrange the prepared cucamelons inside, creating a vibrant base for pickling.
- Sprinkle an aromatic blend of red pepper flakes, pungent allspice berries, robust peppercorns, fragrant star anise, and zesty ginger among the cucamelons to infuse complex flavor profiles.
- In a compact saucepan, combine tangy vinegar, crisp water, granulated sugar, and pure salt, gently heating the mixture until it reaches a delicate simmer.
- Continuously stir the liquid to ensure complete sugar dissolution, creating a harmonious pickling solution with balanced sweetness and acidity.
- Carefully pour the infused liquid over the seasoned cucamelons, maintaining a precise quarter-inch headspace at the jar’s top for proper preservation.
- If needed, supplement the liquid with additional water to guarantee complete coverage of the miniature vegetables.
- Securely seal the jar with a tight-fitting lid, then transfer to the refrigerator for a minimum of 24 hours to allow flavors to meld and intensify.
- Enjoy these vibrant pickles within two weeks, savoring their crisp texture and complex, tangy essence.
Notes
- Cucamelons are tiny, grape-sized vegetables that look like miniature watermelons and taste like cucumbers with a tangy twist.
- Quick pickling works best with fresh, firm cucamelons harvested at their peak ripeness to ensure maximum crunch and flavor.
- Sterilizing jars prevents bacterial growth and helps preserve the pickles’ quality and safety during refrigeration.
- Spice combinations like red pepper flakes, allspice, and star anise create a complex, aromatic flavor profile that elevates these simple pickles.
- Refrigerator pickles are ready to eat within 24 hours but develop deeper, more intense flavors if left to marinate for 2-3 days.
- Store pickles in the coldest part of the refrigerator and consume within two weeks for optimal taste and texture.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Snacks, Appetizer
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 30
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg