Cucamelon pickles

As we are disucssing them in GYO 

This is (I think) a James Wong recipe for a fridge pickle

375ml white wine vinegar
1 tsp salt
4 tbsp sugar
1 tbsp chopped fresh dill
1 tbsp chopped fresh mint
1 tsp coriander seeds
250g cucamelons
1 grape vine leaf

Put the cucamelons in a clean jar. 
Scrunch up the grape leaf a bit and put on top (it releases tannins that help keep the fruit crisp - I have a vine, so did this and the fruit was crisp, but not essential I would have thought  )
Mix everything else and pour over.
Keep in the fridge for 2 weeks before eating, then eat up in another 2 weeks.

This is an American freezer pickle I found on-line and keeps in the freezer for months.  It is half salad/half pickle and very moreish.

2lb sliced cucamelons
2 cups thinly sliced onions
3 tbsp salt
1 chopped red pepper
1 tsp ground cumin
1/4 cup chopped fresh coriander (or other fresh green herb of your choice)
1 & a half cups each of sugar and cider vinegar

Mix the cucamelon and onions with the salt and leave for 2-3 hours, drain but don't rinse.
Put in the fridge for 8-10 hour.
Transfer to plastic lidded boxes in the freezer for a minimum of 2 weeks.  Make sure the brine covers the veg and leave some headroom for the liquid to expand.  Best to make several small boxes full, than 1 big one 
Thaw in the fridge for 8 hours before eating.  Will keep a week in the fridge, but the veg will get softer over a few days.

Yes indeed it does although mine got double salted I believe so tasted a bit of it.