After a slow start and us questioning whether any would ever appear, we ended up with far too many cucamelons! Having never grown them before, we weren’t sure what to do with them – but our Instagram followers came to our rescue! Apparently pickled cucamelon is very popular both here and in the US!
And it couldn’t be easier to make…
Firstly, we mixed 300ml of white vinegar with a teaspoon of salt, stirring until it was dissolved. Then we added a tablespoon of demerara sugar, again stirring until dissolved.
We chopped some mint and dill from the herb garden and added these to the solution along with some coriander seeds, before washing the cucamelons and adding them to sterilised jars.
The pickling solution was then poured over the cucamelons and the jars were sealed tightly, ready for the cucamelons to pickle away!