Quick Pickled Cucamelons

Quick Pickled Cucamelons

by: Angie Quaale

Makes 4 cups


1 1⁄2 cups white vinegar
1⁄4 cup sugar
1 tsp coarse salt
1 clove garlic, sliced
2 Tbsp chopped dill
1 Tbsp chopped mint
1 tsp coriander seeds
1 tsp yellow mustard seeds
1 1⁄2 cups cucamelons


1. In a medium-size saucepan over medium-high heat, bring the vinegar to a boil, then add the sugar and salt and whisk until completely dissolved. Remove from heat, add the garlic slices, and allow to cool completely.
2. Stir in the dill, mint, and coriander and mustard seeds.
3. Wash the cucamelons and put them in a sterile jar (see sidebar; a 4-cup canning jar with a tight-fitting lid works best). Pour the seasoned vinegar into the jar over the cucamelons and seal tightly.
4. Refrigerate for at least a week, or 2 weeks if you can wait that long. They will keep for up to four months in a sealed jar.

Excerpted from Eating Local in the Fraser Valley by Angie Quaale. Copyright © 2018 Angie Quaale. Photo by Ric Ernst. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.