Pickled Cucumelon, Mexican Sour Gherkin

• 1/8 cup canning salt
• 2 cups mexican sour gherkins, cucamelon or 2 cups mouse melon, blossom end removed
• 1/2 cup water
• 1 cup apple cider vinegar
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon coriander seed
• 1/4 teaspoon cumin seed
• 1/4 teaspoon negilla seeds
• 1/4 teaspoon epazote
• 1 tablespoon honey
• 1/8 cup chopped cilantro
• 2 chili peppers, scored
• 2 raspberry leaves (or oak leaves)

1. Place cucamelon in a small bowl sprinkle with salt and top with ice cold water chill for 2 hours.
2. Rinse and drain.
3. Heat water, wine vinegar seeds turmeric, epazote and honey to a boil in a nonreactive saucepan. Remove from heat.
4. To your sterilized jars, add raspberry leaves and cilantro, mouse melons, garlic and chili`s. Top with hot brine and seal in a hot water bath for 10 minutes.
5. Give it a couple days for flavors to meld. Or save for entertaining. Serve along side olives with cute toothpicks.

canning salt, sour gherkins, water, apple cider vinegar, mustard seeds, coriander seed, cumin, negilla seeds, epazote, honey, cilantro, chili peppers, raspberry

Taken from www.food.com/recipe/pickled-cucumelon-mexican-sour-gherkin-523841 (may not work)