Pickled Cucamelons

In a clean pint canning jar combine cucamelons, dill seeds, and celery seeds.

In a small saucepan combine vinegar, 1/3 cup water, the sugar, and 1 teaspoon salt. Bring to boiling, stirring to dissolve sugar. Pour over cucamelon mixture, leaving 1/4-inch headspace. Seal. Let cool. Chill at least 24 hours and up to 2 weeks. Makes 6 servings.