Pickled Cucumelon, Mexican Sour Gherkin

Submitted by Rita1652

"Cucamelon, Cucumelon, Mexican sour gherkin, Mouse Melon or Mexican Sour Cucumber, Melothria scabra is a herbaceous climber in the cucumber family (Cucurbitaceae) is grown for its tiny edible fruit that looks just like a miniature striped watermelon."

 

• Ready In: 35mins
• Ingredients: 13
• Yields: 2 half pints

ingredients

• 1⁄8 cup canning salt
• 2 cups mexican sour gherkins, cucamelon or 2 cups mouse melon, blossom end removed
• 1⁄2 cup water
• 1 cup apple cider vinegar
• 1⁄4 teaspoon mustard seeds
• 1⁄4 teaspoon coriander seed
• 1⁄4 teaspoon cumin seed
• 1⁄4 teaspoon negilla seeds
• 1⁄4 teaspoon epazote
• 1 tablespoon honey
• 1⁄8 cup chopped cilantro
• 2 chili peppers, scored
• 2 raspberry leaves (or oak leaves)

directions

1. Place cucamelon in a small bowl sprinkle with salt and top with ice cold water chill for 2 hours.
2. Rinse and drain.
3. Heat water, wine vinegar seeds turmeric, epazote and honey to a boil in a nonreactive saucepan. Remove from heat.
4. To your sterilized jars, add raspberry leaves and cilantro, mouse melons, garlic and chili`s. Top with hot brine and seal in a hot water bath for 10 minutes.
5. Give it a couple days for flavors to meld. Or save for entertaining. Serve along side olives with cute toothpicks.