Prep the jars by washing, then sterilizing both lids and jars with boiling water. Allow them to air dry, or speed it up by putting them in a low temp. oven

Wash and dry the cucamelons. Trim away the blossom end of the cucumber, and leave whole or cut as desired.

Add the spices to the jar(s) then pack the pickles into the jars. Leave a little room at the top of the jar.

Bring the pickling brine to a boil - combine the vinegar, water, and salt in a small pan over high heat. Pour it over the pickles, leaving a little room at the top. Depending on the type of pickles, and room available, you may have extra brine.

Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more pickling brine if necessary.

Screw the lids on tight, and then let the jars cool to room temperature. Once cool, refrigerate if you're not processing for longer storage.