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Pickled Cucamelons

Wether you call the cucamelons, mouse melons or Mexican gherkins the little guys pack a lot of flavor. They also make a great garnish for my “Smokin Bloody Mary”

2 cups cucamelons, stems and blossoms removed
1 teaspoon sugar
2 teaspoons pickling salt
1 cup apple cider vinegar
1/2 cup water
1/2 teaspoon red pepper
1/4 teaspoon coriander
2-3 springs of dill

Supplies needed:
1 16-ounce Ball mason jar with lid

Add dill, coriander, and red pepper to mason jar. Next pack the cucamelons in the jar as tightly as possible without crushing the them. There may be some leftover melons.

In a small saucepan over high heat bring vinegar, salt, sugar and water to a boil. Carefully pour the brine mixture into mason jar. Make sure cucamelons are covered with brine but don’t fill jar to the very top. Tightly screw lid onto jar. Let the melons cool to room temperature then refrigerate for at least 48 hours.

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