Simple Way to Turkish Pickled Cabbage

Cucamelon Pickles

This easy pickled cabbage is crunchy, tangy, sweet, and seriously addicting.

Recipe Summary Cucamelon Pickles

Cucamelons are adorable tiny melons that taste like cucumbers. Eaten on their own they are a bit dull, but they make very tasty pickles. They develop really good flavor after about 7 days and will keep up to 1 month in the fridge.

Ingredients | Turkish Pickled Cabbage

2 ½ cups cucamelons

2 green chile peppers, halved and seeded

2 sprigs fresh dill

1 tablespoon yellow mustard seeds

1 tablespoon dill seed

2 teaspoons crushed black peppercorns

¾ cup water

¾ cup apple cider vinegar, or more as needed

1 tablespoon coarse salt

Directions

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.

Place cucamelons, chile peppers, dill, yellow mustard seeds, dill seed, and peppercorns in the sterilized jar.

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

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 3 to 4 days.

You can use up to 4 green chile peppers, to your personal taste.

Info | Turkish Pickled Cabbage

prep: 20 mins cook: 5 mins additional: 3 days total: 3 days Servings: 8 Yield: 8 servings

TAG : Cucamelon Pickles

Side Dish, Sauces and Condiments Recipes, Canning and Preserving Recipes, Pickled,