Sweet and Sour Pickled Cucamelons
Sweet and Sour Pickled Cucamelons
Ingredients
For the Cucamelons
- 8 cups cucamelons, rinsed and trimmed
- 1/4 cup kosher salt, for salting cucamelons
For the Pickling Brine
- 4 cups white vinegar
- 2 cups water
- 1 1/2 cups granulated sugar
- 1 tablespoon turmeric
- 1 teaspoon black peppercorns
- 2 tablespoons mustard seeds
Canning Supplies
- 4 pint-sized canning jars, sterilized
- 4 new canning lids
- 4 canning rings
- paper towels, as needed, for wiping jar rims
Instructions
- 1
Place the rinsed and trimmed cucamelons in a large bowl. Sprinkle generously with kosher salt, ensuring all cucamelons are coated. Let them sit for 1 to 2 hours to draw out excess water.
⏱️ 10 min
- 2
After salting, transfer the cucamelons to a colander and rinse them thoroughly under cold running water to remove all salt. Drain very well.
⏱️ 5 min
- 3
While the cucamelons are draining, sterilize your pint-sized canning jars, lids, and rings according to manufacturer's instructions. Keep the jars hot until ready to fill.
⏱️ 10 min•🌡️ 212
- 4
In a large non-reactive pot, combine the white vinegar, water, granulated sugar, turmeric, black peppercorns, and mustard seeds. Bring the mixture to a rolling boil over medium-high heat, stirring occasionally until the sugar is completely dissolved.
⏱️ 7 min•🌡️ 212
- 5
Once the brine is boiling, carefully add the rinsed cucamelons to the pot. Stir them into the hot brine, ensuring they are fully submerged. Return the mixture to a boil and cook for 3 to 5 minutes.
⏱️ 5 min•🌡️ 212
- 6
Using a canning funnel and ladle, carefully transfer the hot cucamelons and brine into the hot sterilized jars, leaving 1/2 inch of headspace at the top of each jar.
⏱️ 5 min
- 7
Wipe the rims of the jars clean with a damp paper towel. Center a new lid on each jar and screw on the canning rings finger-tight.
⏱️ 3 min
- 8
Process the filled jars in a boiling water canner for 10 minutes (adjust processing time for altitude if necessary).
⏱️ 10 min•🌡️ 212
- 9
Carefully remove the jars from the canner and place them on a wire rack or a towel-lined surface to cool completely for 12 to 24 hours. Do not disturb them during this time. Check seals; lids should be concave and not flex when pressed. Store properly sealed jars in a cool, dark place for up to 1 year. Any unsealed jars should be refrigerated and consumed within a few weeks.
Kitchen Tools
Nutrition Facts (per serving)
Sweet and Sour Pickled Cucamelons
Ingredients
For the Cucamelons
- 8 cups cucamelons, rinsed and trimmed
- 1/4 cup kosher salt, for salting cucamelons
For the Pickling Brine
- 4 cups white vinegar
- 2 cups water
- 1 1/2 cups granulated sugar
- 1 tablespoon turmeric
- 1 teaspoon black peppercorns
- 2 tablespoons mustard seeds
Canning Supplies
- 4 pint-sized canning jars, sterilized
- 4 new canning lids
- 4 canning rings
- paper towels, as needed, for wiping jar rims
Instructions
- 1
Place the rinsed and trimmed cucamelons in a large bowl. Sprinkle generously with kosher salt, ensuring all cucamelons are coated. Let them sit for 1 to 2 hours to draw out excess water.
⏱️ 10 min - 2
After salting, transfer the cucamelons to a colander and rinse them thoroughly under cold running water to remove all salt. Drain very well.
⏱️ 5 min - 3
While the cucamelons are draining, sterilize your pint-sized canning jars, lids, and rings according to manufacturer's instructions. Keep the jars hot until ready to fill.
⏱️ 10 min•🌡️ 212 - 4
In a large non-reactive pot, combine the white vinegar, water, granulated sugar, turmeric, black peppercorns, and mustard seeds. Bring the mixture to a rolling boil over medium-high heat, stirring occasionally until the sugar is completely dissolved.
⏱️ 7 min•🌡️ 212 - 5
Once the brine is boiling, carefully add the rinsed cucamelons to the pot. Stir them into the hot brine, ensuring they are fully submerged. Return the mixture to a boil and cook for 3 to 5 minutes.
⏱️ 5 min•🌡️ 212 - 6
Using a canning funnel and ladle, carefully transfer the hot cucamelons and brine into the hot sterilized jars, leaving 1/2 inch of headspace at the top of each jar.
⏱️ 5 min - 7
Wipe the rims of the jars clean with a damp paper towel. Center a new lid on each jar and screw on the canning rings finger-tight.
⏱️ 3 min - 8
Process the filled jars in a boiling water canner for 10 minutes (adjust processing time for altitude if necessary).
⏱️ 10 min•🌡️ 212 - 9
Carefully remove the jars from the canner and place them on a wire rack or a towel-lined surface to cool completely for 12 to 24 hours. Do not disturb them during this time. Check seals; lids should be concave and not flex when pressed. Store properly sealed jars in a cool, dark place for up to 1 year. Any unsealed jars should be refrigerated and consumed within a few weeks.