September 28, 2012 at 6:02 pm
by Michael Tyrrell
My recent trip to the Union Square Greenmarket in New York City was especially satisfying. I found very unusual tiny cucumbers known as Mexican gherkins or West Indian gherkins. They are about an inch in length, look like tiny watermelons and are crunchy with just a slight tang.
They were good eaten out of hand and cut up in a salad. With the last 1/2 pound I decided to make refrigerator pickles. Delish! If you come across these cucumbers give my pickles a try.
In a small heavy bottomed saucepan, combine 1/2 cup white distilled vinegar, 2 tbsp sugar, 3 cloves sliced garlic and 1 tsp each mustard seeds, salt and dried dill. Bring to a simmer and pour over 1/2 pound of tiny gherkins that have been halved width-wise. Allow to come to room temp, place in a pickling jar, cover and refrigerate for a few days. Consume within 2 weeks.
Michael Tyrrell is associate food editor at Family Circle Magazine.