Cucamelons (aka Mexican sour gherkins) are tiny cucumbers with thin skins. They have a slight tang and make delicious pickles. But you can use any pickling cucumber in this recipe.

Source: Better Homes and Gardens

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Credit: Carson Downing

Recipe Summary

total:
40 mins
hands-on:
20 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a clean pint canning jar combine cucamelons, dill seeds, and celery seeds.

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  • In a small saucepan combine vinegar, 1/3 cup water, the sugar, and 1 teaspoon salt. Bring to boiling, stirring to dissolve sugar. Pour over cucamelon mixture, leaving 1/4-inch headspace. Seal. Let cool. Chill at least 24 hours and up to 2 weeks. Makes 6 servings.

Nutrition Facts

15 calories; carbohydrates 4g; sugars 3g; vitamin a 18.9IU; vitamin c 6.8mg; niacin equivalents 0.2mg; folate 7.2mcg; sodium 55mg; potassium 89mg; calcium 3mg; iron 0.1mg.
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