Cucamelons (aka Mexican sour gherkins) is the cutest produce in my garden right now – they look like tiny watermelons fit for Barbie.  In fact, they are tiny cucumbers with a slight tangy taste – perfect for pickling if you find you have way too many to eat fresh in your summer salad bowls.

Cucamelons require similar growing conditions to regular cucumbers. Choose a sunny position, with well-drained soil and provide them with a trellis for support. Seed can either be directly sown into the soil or started in a nursery.  The seeds germinate and sprout in 7 to 14 days and reach maturity in 60 to 70 days.

The recipe is super simple even adaptable to whatever hint of spice you like, and they will last up to 12 months in your pantry using the water bath method, or up to 2 months opened in your fridge – if they can last that long.  I do recommend making this recipe and letting them sit unopened for at least 6 weeks to really get that pickled flavour infused throughout (the longer the better).

Make more than you’ll consume and gift to friends.  Chances are they’ll have never seen them before because you don’t find them in grocery stores.

The following recipe will make enough for 1 pint jar.  Increase the recipe to suit your volume of fruit.


Ingredient Checklist

  • 1 1/2 cups cucamelons, leave whole or cut in half
  • 1 teaspoon dill seeds
  • ½ teaspoon celery seeds
  • ¾ cup cider vinegar
  • ⅓ cup water
  • 1 tablespoon sugar
  • 1 teaspoon salt


  • Step 1 In a clean pint canning jar combine cucamelons, dill seeds, and celery seeds.
  • Step 2 In a small saucepan combine vinegar, 1/3 cup water, the sugar, and 1 teaspoon salt. Bring to boiling, stirring to dissolve sugar. Pour over cucamelon mixture, leaving 1/4-inch headspace. Seal. Let cool. Chill at least 24 hours and up to 2 weeks. Makes 6 servings.


Bambi Gosbell

Photography by Bambi – 0417 811 932

Recipe Courtesy of: