Cucamelon cornichons

Cucamelon cornichons

By
From
Pickled
Makes
1 × 300 ml jar

Kawaii! These super-cute things may look like miniature watermelons but, in fact, they taste of cucumber and lime! Cucumelons are a central American delicacy, can be found all over Mexico, and are also known as ‘mouse melon’ or ‘Mexican sour gherkin’. They lend themselves perfectly to pickling.

Ingredients

Quantity Ingredient
100g cucamelons
1 garlic clove, peeled
3 tarragon sprigs
60ml elderflower vinegar, (you can also use white wine)
60ml cider vinegar
1 tablespoon sea salt
pinch black peppercorns
pinch yellow mustard seeds
1/2 bay leaf

Method

  1. Rinse the cucamelons and, while doing this, pick off the blossom ends with your fingers and discard. Place the cucamelons in a clean jar.
  2. Slice the garlic into thin slivers and add them to the jar. Top with the tarragon sprigs.
  3. Combine the vinegars, 125 ml of water, salt, peppercorns, mustard seeds and bay leaf in a pan and bring to a boil.
  4. Remove from the heat and immediately pour the hot vinegar-brine over the cucamelons into the jar. Leave to cool completey, then refrigerate. These are ready to eat after 3 days and will keep for up to 2 weeks in the fridge.
Tags:
pickles
kimchi
fermenting
ferments
vinegar
sides
condiments
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