These guys have been going crazy in our garden. They are climbing over the whole veggie garden. Cucamelons are about the size of grapes and taste like cucumbers with a tinge of sourness - so they are perfect for pickles!
20 hour preparation time
4 cups cucamelons
3 cups apple cider vinegar
1 tbsp aniseed
1/2 tsp fennel seeds
1/2 tsp coriander seeds
1/2 tsp yellow mustard seeds
1 tbsp star anise
1/2 tsp black pepper corns
3 tbsp caster sugar
1 tsp salt
4 sprigs fresh thyme
Place the vinegar, spices, sugar and salt into a small saucepan and bring to the boil.
Sterilise the jars and lids with boiling water and set aside.
Wash the cucamelons, cutting some in half length ways if you wish. Then fill the sterilised glass jars.
Once the pickling liquid has come to the boil, slowly and carefully pour if over the cucamelons until they are covered.
Carefully screw the lids onto the jars (the glass will be piping hot), and then once they're on tight, flip inside down and allow to cool.
Let the pickles sit for at least day, and then they're ready to be served.
Once opened keep refrigerated for up to 3 weeks.