Mexican Sour Gherkins With Lemon Verbena Recipes

PICKLED CUCUMELON, MEXICAN SOUR GHERKIN

Pickled Cucumelon, Mexican Sour Gherkin image

Cucamelon, Cucumelon, Mexican sour gherkin, Mouse Melon or Mexican Sour Cucumber, Melothria scabra is a herbaceous climber in the cucumber family (Cucurbitaceae) is grown for its tiny edible fruit that looks just like a miniature striped watermelon.

Provided by Rita1652

Categories Vegetable

Time 35m

Yield 2 half pints

Number Of Ingredients 13

Ingredients

1/8 cup canning salt
2 cups mexican sour gherkins, cucamelon or 2 cups mouse melon, blossom end removed
1/2 cup water
1 cup apple cider vinegar
1/4 teaspoon mustard seeds
1/4 teaspoon coriander seed
1/4 teaspoon cumin seed
1/4 teaspoon negilla seeds
1/4 teaspoon epazote
1 tablespoon honey
1/8 cup chopped cilantro
2 chili peppers, scored
2 raspberry leaves (or oak leaves)

Steps:

Place cucamelon in a small bowl sprinkle with salt and top with ice cold water chill for 2 hours.
Rinse and drain.
Heat water, wine vinegar seeds turmeric, epazote and honey to a boil in a nonreactive saucepan. Remove from heat.
To your sterilized jars, add raspberry leaves and cilantro, mouse melons, garlic and chili`s. Top with hot brine and seal in a hot water bath for 10 minutes.
Give it a couple days for flavors to meld. Or save for entertaining. Serve along side olives with cute toothpicks.

Nutrition Facts : Calories 78.2, Fat 0.4, Sodium 7086.6, Carbohydrate 14.1, Fiber 0.9, Sugar 11.5, Protein 1

MEXICAN SOUR GHERKINS WITH LEMON VERBENA

Mexican Sour Gherkins With Lemon Verbena image

These newly rediscovered heirloom cucumbers have a very interesting sweet-and-sour flavor. The white flesh tastes sweet, and the skin is surprisingly tart. They can be quite expensive and difficult to find at the farmers' market, but if you grow them yourself or find them growing wild in the South or Southwest, the plants put out a lot of fruit, and they fall from the vine when ripe. They make a perfect garnish for a gin martini.

Provided by dicentra

Categories < 30 Mins

Time 30m

Yield 1 quart

Number Of Ingredients 7

Ingredients

1/4 cup lemon verbena leaf (NOTE)
1 strip lemon zest
1/4 teaspoon black peppercorns
4 cups mexican sour gherkin cucumbers, ends trimmed
1 cup champagne or 1 cup white wine vinegar
1/2 cup water
1 teaspoon kosher salt

Steps:

Place the verbena leaves, lemon zest, and peppercorns in a quart jar. Pack with the cucumbers, being careful not to crush them.
Bring the vinegar, water, and salt to a boil in a small nonreactive pot, stirring to dissolve the salt.
Pour over the cucumbers, leaving a 1/2" headspace. Make sure the cucumbers are submerged. Check for air bubbles, wipe the rim, and seal.
Process for 10 minutes in a boiling water bath. Adjust time according to your altitude.
NOTE: Lemon verbena looks similar to Thai basil but is used to add a lemony flavor to food.

Nutrition Facts : Calories 257.1, Fat 0.5, SaturatedFat 0.2, Sodium 1767.9, Carbohydrate 21.7, Fiber 2.3, Sugar 9.2, Protein 2.9

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