Pickled cucamelons- Canning Mexican sour gherkins

This is how i water bath can my cucamelons. It's a simple recipe that helps you preserve your cucamelons. You can use the same brine for regular cucumbers too.
Fresh dill
clove garlic
green onion or sliced onions
2 cups water
4 cups vinegar
2 tsps. canning salt
1 1/2 tsps. turmeric- optional

Heat water, vinegar, salt and turmeric in a saucepan. Bring to a boil. Layer (in clean, sterile jars) dill, garlic, onion, and cucamelons. Fill jars, to 1 inch headspace, with the hot brine. Ripe rims, and put on lids with bands. Process in a water bath canner for 10 mins. Let sit for 24 hours before storing.

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