1 teaspoon grains of paradise or black pepper, crushed
1 teaspoon coriander seeds, crushed
1/2 teaspoon salt
1 garlic clove, sliced thinly
1/4 teaspoon crushed chilli flakes
120ml cider vinegar
2 tablespoons caster sugar
2 tablespoons white balsamic vinegar or a fruity white vinegar such as mango and green apple white balsamic
Method Prep:10min › Extra time:2days marinating › Ready in:2days10min
Wash and dry cucamelons. Place them in a sterilised jar with the garlic and spices. Refrigerate while you prepare the pickling liquid.
In a small saucepan heat vinegar and caster sugar and simmer till sugar has dissolved, stirring a few times. Let cool to lukewarm and add the white balsamic vinegar. Let cool completely.
Pour vinegar mixture over cucuamelons and screw lid on tightly. Refrigerate for 2 to 3 days before serving. Their flavour intensifies every day. The cucamelons keep for at least two weeks in the fridge.