Prepare the cucamelons

• Rinse the cucamelons and remove the stems.
• Pack them into clean jars, leaving a little headspace.

Add the grape leaves

• Place a grape leaf on top of the cucamelons in each jar to keep them crisp and submerged in the brine.

Make the brine

• Combine the apple cider vinegar, white distilled vinegar, water, sugar and salt in a saucepan.
• Bring to a simmer and stir until the sugar and salt dissolve.

Pour and seal

• Pour the hot brine over the cucamelons, covering them completely.
• Seal the jars and let them cool, then refrigerate.

Let the pickles cure

• Refrigerate for at least a few days before eating so the flavors develop.