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

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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.


Photography by Paul "Sweet Paul" Lowe

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