The small gherkins, which look like watermelons about three centimeters in size, are suitable for snacking between meals or for summer salads. However, you do not have to eat all the fruit immediately, because you can preserve Melothria Scabra by pickling it. You can find a great recipe in the article below.
Pickled mini cucumbers are delicious and a visual highlight
What does insert mean?
With this preservation method, a sour vinegar decoction is poured over the vegetables. This prevents the growth of harmful microorganisms.
When are the cucumbers ripe?
When the fruits have reached a size of three centimeters and can be easily detached from the bush, they are ready to be harvested. Cucumbers that have already fallen off can also be put in, provided they are still in good condition. The shell is then harder, but this is the case when you put it in.
Ingredients:
- 1 kg mini cucumbers
- 500ml of water
- 500 ml 5% vinegar or 4 cl vinegar essence
- 2 onions cut into rings
- 150 g honey (alternatively 100 g sugar)
- 1 tablespoon salt (no iodized salt, as the iodine makes the vegetables less firm).
- 25 g cucumber spice mixture consisting of dill, pepper, mustard seeds, coriander, allspice, bay leaf
- Sufficient number of jars.
Preparation:
Wash the cucumbers thoroughly and remove the brown stalks. Hard-skinned fruit should be pricked lengthwise with a roulade needle. This allows the brew to penetrate better.
Boil hot water in a saucepan and sterilize the jars in it for at least ten minutes.
Preparation:
- Boil the vinegar with the water and the spices.
- Leave the gherkins in the sauce for five minutes.
- Add the onion at the last minute.
- Fill the jars with the cucumbers to just below the rim.
- Top up with the broth.
- Clean the edges of the glass with kitchen paper and seal immediately.
tips
You can replace the red onions with small pearl onions. These give Melothria Scabra a fine note. If you like it spicy, you can add a chili pepper to each glass.