Your green-thumbed hard work has paid off and you’re now a proud plant-parent to a vibrant and thriving vine, bursting with cucamelon fruits - congratulations ! But, maybe you’re left wondering: “hmmm, how do I best enjoy the fruits of my labour?”. Well, here we are with the perfect recipe for some sassy, sour pickled cucamelons!
100ml Apple cider vinegar
2 tablespoons of water
1 tablespoon of granulated sugar
1 teaspoon of salt
1/4 teaspoon red pepper flakes
5 allspice berries
5 whole black peppercorns
1/2 star anise pod
2 1-inch strips of fresh ginger (use a peeler to take off a strip)
Cut off the ends and slice the cucamelons in half. Pack into a half-pint jar along with red pepper flakes, allspice berries, peppercorns, anise and ginger (a flavour party!).
In a saucepan, combine the vinegar, water, sugar and salt and bring to a simmer, stirring until sugar is completely dissolved.
Pour the pickle-y liquid over the cucamelons in the jar, filling the jar to within 1cm of the top (if necessary you can top it off with a bit more water). Secure the lid and place in the fridge for 24 hours.
And there you have it - tasty, tangy pickled cucamelons. If you somehow manage to resist the urge to eat them all straight from the jar (good effort!), you might try adding slices to sandwiches and burgers or wraps, or try topping a salad for a satisfyingly sour punch.
Not yet a subscriber to Barry’s Cactus Club? Fancy giving this recipe a go? Subscribe by Wednesday 31st March 2021 to get your hands on a pack of cucamelon seeds (as well as a pack of tomato seeds). March’s box includes the Ladyfinger plant in it’s unique and beautiful ceramic pot. Click the button below to learn more about Barry’s Cactus Club.