Quick pickled cucamelons

    2 days 10 min

    Little exotic fruits, cucamelons, are about the same size as grapes and taste like a cross between cucumber and lime. They taste best pickled as it preserves their crunchiness.


    County Antrim, Northern Ireland, UK
    1 person made this


    • 200g cucamelons
    • 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

    Prep:10min  ›  Extra time:2days marinating  ›  Ready in:2days10min 

    1. Wash and dry cucamelons. Place them in a sterilised jar with the garlic and spices. Refrigerate while you prepare the pickling liquid.
    2. 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.
    3. 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.

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