Cucamelon Dill Pickle

James Wong’s

Pickled cucamelon with dill & mint

You will need:
250g cucamelons – washed and drained
375ml white wine vinegar
1 tsp salt
4 tbsp caster sugar
1 tbsp dill – chopped
1 tbsp mint – chopped
1 tsp coriander seeds
1 fresh oak or grapevine leaf

Pour the vinegar into a bowl with the salt and sugar and whisk until they’ve dissolved. Stir in the herbs.

Pop the cucumbers into a sterilised 500ml jar. Scrunch up the leaf and place it on top of the cucamelons. The tanins in the leaf will help to keep the cucamelons crisp.

Pour the vinegar into the jar, seal tightly and place in the fridge. Your pickled cucamelons will be ready after 2-weeks.

If you live in a mild area your cucamelons may well survive the winter to give you another harvest next year. Simply apply a good mulch of thick straw as protection. Alternatively lift a swollen radish-like root and store over winter in compost in a frost free place.

Cucamelons also are great as a sharing food, mix with olives and some peppers. They look rear together.