Name: Cucamelon Pickles
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Cucamelons - 2 ½ cups; Green chile peppers, halved and seeded - 2; Fresh dill - 2 sprigs; Yellow mustard seeds - 1 tablespoon; Dill seed - 1 tablespoon; Crushed black peppercorns - 2 teaspoons; Water - ¾ cup; Apple cider vinegar, or more as needed - ¾ cup; Coarse salt - 1 tablespoon

Ingredients for - Cucamelon Pickles

1. Cucamelons 2 ½ cups

2. Green chile peppers, halved and seeded 2

3. Fresh dill 2 sprigs

4. Yellow mustard seeds 1 tablespoon

5. Dill seed 1 tablespoon

6. Crushed black peppercorns 2 teaspoons

7. Water ¾ cup

8. Apple cider vinegar, or more as needed ¾ cup

9. Coarse salt 1 tablespoon

How to cook deliciously - Cucamelon Pickles

1 . Stage

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.

2 . Stage

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

3 . Stage

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.

4 . Stage

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 at least 3 to 4 days.