Pickled Cucumelon, Mexican Sour Gherkin

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: 35 mins
• 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.