to old friends and new.
Small Batch Spiny Gherkin Pickles
Doin' All The Things.
(also, i'm kinda famous now.)
|garlicky brine is always the answer.|
I stumbled across these Hmong Farms-grown maxixie cucumbers at the Brookline farmers' market last week. After excitedly staring at them for a good two minutes I picked out what looked like a good bunch (?) and brought them to the cashier. My gleeful confusion was not exactly mirrored by the guy who sold them to me, but I would not be deterred. I had no idea what they were or what to do with them but was absolutely certain that they needed to be mine. Find a strange, vaguely Seussian variety of gherkin while doing your weekly produce shopping?
The only option is to pickle the hell out of it.
Garlicky Small Batch Spiny Gherkin
(Maxixie Cucumber) Pickles
(makes one quart or two pints)
1 bunch spiny gherkins (also know as maxixe cucumbers), about 8
1c apple cider vinegar
4 garlic cloves, smashed
1 large head of dried dill, or 2 teaspoons dill seed
1Tbsp kosher salt
1tsp unrefined sugar
1/2tsp brown mustard seeds
Add garlic, mustard seeds and dill seeds to a clean quart canning jar,
or distribute evenly between two pint jars.
Wash and thoroughly scrub gherkins, then cut lengthwise into quarters or eighths,
depending on your pickle thickness preference.
Whisk together vinegar, water, salt and sugar until dissolved.
Stuff cucumber slices into jars, pouring water and vinegar mix over top until covered.
Cover jar(s) tightly, give them a good shake, and refrigerate.
The longer they sit, the more the flavors will develop.
|all the pickled things.|