Our pickling melons made it through hurricane Irma and appear to have enjoyed the experience.
Here were my two favorite refrigerator pickles that I make using pickling melons. Super crunchy with lots of flavor in about 12 hours.
SOUR Pickles
Pack pickle slices or chips tightly into a pint jar just under fill line.
Add 1 teaspoon of non-iodine salt (iodine makes the liquid cloudy but you can use it). Add 1 tablespoon of sweetener (I used sugar).
In a microwavable measuring cup, put 1/3 cup drinking quality water and 1/3 cup apple cider vinegar. Microwave until boiling. Pour over pickles to cover. Twist on lid (I use these lids with these seals). Shake well. Refrigerate for at least 24 hours shaking occasionally.
GARLIC Pickles
Pack pickle slices or chips tightly into a pint jar just under fill line.
Add 1 teaspoon of non-iodine salt (iodine makes the liquid cloudy but you can use it). Add two pinches of garlic powder; one pinch of dill weed, dill seed, and mustard seeds; and two peppercorns.
In a microwavable measuring cup, put 1/2 cup drinking quality water and 1/4 cup apple cider vinegar. Microwave until boiling. Pour over pickles to cover. Twist on lid (I use these lids with these seals). Shake well. Refrigerate for at least 24 hours shaking occasionally.
