Firstly, rinse your cucamelons under cold water. Gently dry them with a clean kitchen towel or paper towel. Set them aside to allow the excess water to evaporate.

In a medium saucepan, combine the apple cider vinegar, filtered water, salt, and crushed garlic. Bring this mixture to a gentle simmer over medium heat. Once it begins to bubble, you’ll notice the garlic aroma filling your kitchen. That, my friend, is a good sign!

After the brine simmers, add the dill seeds, black peppercorns, coriander seeds, mustard seeds, and the split chili peppers. Stir gently to combine, ensuring the spices are evenly distributed. Continue to simmer for about five more minutes. This allows the spices to release their flavors and aroma.

While the brine simmers, prepare your jars. Use clean, sterilized jars to ensure your pickles stay fresh. Pack the rinsed and dried cucamelons into the jars, leaving some space at the top.

Carefully pour the hot brine into the jars over the cucamelons, ensuring they are fully submerged. If there’s not enough brine to cover them, you can add a little extra vinegar or water to make sure everything is immersed.

Once you’ve poured in the brine, seal the jars with their lids. You’ll want to let them cool to room temperature before transferring them to the fridge.

After sealing, let the cucamelons pickle for at least 24 hours in the refrigerator—although a week will significantly deepen the flavor. The longer they sit, the better they taste!