Wild cucumbers are also known as creeping cucumbers or Mexican watermelon cucumbers.


makes one large jar

1 1/2 cups white vine vinegar



1 cup water



5 tablespoons sugar



1 1/2 tablespoons salt 



1 tablespoon mustard seeds



1 teaspoon whole peppercorns



2-3 cups wild cucumbers, cut in half



2 shallots, peeled and thinly sliced



fresh dill, lots


  1. In a saucepan bring vinegar, water, sugar, salt, mustard and pepper to a boil.
  2. Let it simmer for 2 minutes. Cool.
  3. Place cucumbers, shallots and dill in a clean glass jar and pour over the brine.
  4. Place a lid on top and place in the fridge.
  5. Ready to eat after 24 hours, should be eaten within a week.

TIP:

Photography by Paul "Sweet Paul" Lowe

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