Page 28 - Veggiefood Presentation

Pickled Cucamelons

with Dill and Mint

Ingredients Method

360ml white vinegar Pour the vinegar into a bowl and add

salt and sugar, then whisk until they
1 teaspoon salt have completely dissolved. Stir in the
dill, mint and coriander seeds.

4 tablespoon sugar Wash the cucamelons in water and pour
into a sterilized jar. (Run the jars through
1 tablespoon chopped fresh dill the dishwasher and dry in a warm oven
set to its lowest temperature.)
1 tablespoon chopped fresh mint Scrunch up the grape or oak leaf and

place it on top of the cucamelons. The
1 teaspoon coriander seeds tannins in the leaf will slowly disperse
outwards and help keep the fruit crisp.

250g fresh cucamelons Pour the seasoned vinegar into the jar
and seal tightly.
1 fresh grape leaf or oak leaf
Refrigerate for 2 weeks. The cucamelons
will be pickled and ready to eat. Once
opened, store in the refrigerator. They
will keep up to 3 months, but most likely
won't last nearly that long!
Yields about 1 quart.

Notes

Pick enough cucamelons to make several
jars of pickles, as you will go through
one jar very quickly once people get a
taste of them!

Makes a most impressive and unusual
gift, especially once the weather is cold.
Your recipient will remember this gift for
a long time!