Recipe Details
Ingredients
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2 ½cupscucamelons
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2green chile peppers, halved and seeded
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2sprigsfresh dill
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1tablespoonyellow mustard seeds
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1tablespoondill seed
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2teaspoonscrushed black peppercorns
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¾cupwater
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¾cupapple cider vinegar, or more as needed
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1tablespooncoarse salt
Cooking Directions
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Inspect 1 large jar for cracks. Immerse in simmering water until cucamelons are ready. Wash a new, unused lid and ring in warm, soapy water.
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Place cucamelons, chile peppers, dill, yellow mustard seeds, dill seed, and peppercorns in the sterilized jar.
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Combine water, vinegar, and salt in a saucepan and bring to a boil. Stir until salt has dissolved, about 1 minute. Remove from heat and let cool.
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Pour vinegar mixture over cucamelons so they are completely covered. If you don’t have enough liquid, mix equal parts water and vinegar and add to the jar. Close jar with the lid and let stand at least 3 to 4 days.
Tips
You can use up to 4 green chile peppers, to your personal taste.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories24 | |
| % Daily Value * | |
| Total Fat 1g |
1% |
| Sodium 724mg |
31% |
| Total Carbohydrate 4g |
1% |
| Dietary Fiber 1g |
3% |
| Total Sugars 1g |
|
| Protein 1g |
2% |
| Vitamin C 28mg |
31% |
| Calcium 26mg |
2% |
| Iron 1mg |
3% |
| Potassium 80mg |
2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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