Chad and I found these delightful little Mexican Sour Gherkins at St. Lawrence Market. They also known as Mini Watermelon Cucumbers. Aren’t they cute?
My first thought when I saw them was PICKLES! So I search the Googles and found a simple brine recipe, added my own touch and there we go! Adorable little pickles!
The recipe makes a lot of brine. I only used as much as I needed to fill 6 small jars since that’s how many gherkins I had.
Mexican Sour Gherkin Pickles
8 cups water
1 cup white vinegar
1/2 salt (kosher, pickling or I just used sea salt)
In a large saucepan, add the ingredients and bring to a strong simmer, stirring until the salt has all dissolved.
Thoroughly wash the gherkins. Remove any squishy ones and pinch off any dead flowers that are still attached.
In a separate pot full of boiling water, sterilize the jars, lids and caps by dipping them in the water with tongs. You could also run them through the dishwasher and remove them while their still hot.
Now you can add whatever flavourings you want to the jars. I just added 1/4 tsp chopped garlic. You could try coriander seed, fresh dill, allspice, peppercorns, mustard seed, tarragon, thyme, anything you like! Experiment!
Ladle the hot brine over the gherkins until they are covered. They will float, but make sure they are covered completely with brine.
Allow to cool, put the lids and caps on tightly and put in fridge. Wait a few days to let the brine do it’s thang.
I made these on Saturday and we tried them on Monday, but they weren’t done yet. Today, Thursday, they were perfect. Yummy Mexican Sour Gherkins for breakfast! The jars can be kept in the fridge for a few months, but if you’re not eating them right away (why wouldn’t you?) make sure to check for mold periodically. If in doubt, throw them out.