Tindora Pickles!
~Tindora Pickles!~ They’re heeerreeee! The Tindora is in full growth now that we’ve hit our hot, humid weather in Central Florida, and I absolutely love these little guys. These cucumber flavored watermelon-look-a-likes are crunchy, juicy, and absolutely delicious. They can be eaten raw, sauteed into whatever dish you’d like, or even turned into delicious pickles (our favorite!). Here in this video I decided to throw them together into a QUICK cold pickle brine. To be clear, this is not a canning recipe and is meant for the refrigerator only (a recipe meant for canning will have structured ratios that makes it safe for the canning process and staying shelf stable).
I chose to use a cold brine here because I had barely 10 minutes to throw this together before I needed to move onto the next task, but these Tindora still hold up really well to a heated brine, still maintaining their amazing crunch and flavor.
After slicing the tindora into ¼ wedges and loading them into a jar, I filled it up about ½ way with distilled white vinegar and ½ with cold water, leaving some headspace at the top. You can use more or less vinegar depending on your desired flavor. Throw in about 1 TBS of salt, sugar, and dill (or any other spice you’d like), as well as some crushed garlic, and shake shake shake! That’s it! Into the refrigerator it goes! Three days later they are already tasting amazing, with the garlic currently a little stronger than the vinegar. The longer this sits, the more the flavors will meld and even out.
These are DELICIOUS and go fast once we start making them! I hope you have a chance to enjoy them as well!
If you’re new to tindora, also known as ivy gourd, you’re in for a treat. These small green fruits have a unique crisp texture and a mild cucumber-like flavor that lends itself wonderfully to pickling. I’ve found that making tindora pickles with a cold brine is not only quick but preserves their delightful crunch that can sometimes be lost in hot pickling methods. One tip I’ve picked up through experimenting is balancing the vinegar and water ratio to match your preferred tanginess. While the original recipe suggests half vinegar and half water, some prefer a bit more vinegar for punchier pickles, especially if using distilled white vinegar. Alternatively, apple cider vinegar (ACV) can add a subtle fruitiness that complements the natural sweetness of tindora. Don’t underestimate the power of seasonings either! Adding dill is classic, but you can also try mustard seeds, black peppercorns, or chili flakes to customize the flavor. The crushed garlic cloves not only add aromatic depth but also infuse a gentle heat as the pickles mature in the fridge. Keep in mind these are refrigerator pickles, so they should be enjoyed within a few weeks. Unlike canned pickles, this method is safe and straightforward for beginners or those short on time. The marination period is critical; the pickles taste best after at least three days but continue developing flavor the longer they chill. Lastly, tindora pickles make a fantastic accompaniment to Indian meals, salads, or even sandwiches where you want a burst of crisp, tangy flavor. If you grow your own tindora in a warm, humid climate like Central Florida, this recipe is a fantastic way to make the most of your harvest without sophisticated preserving equipment.
Where I can get seeds?