We’ve been growing some Mexican Sour Gherkins in the cocktail garden this summer, and we’re in love. They look like tiny little watermelons, with a crunchy tart taste. Always on the lookout for a new garnish, we decided that we’d pickle a batch to use in some of our favorite cocktails — particularly Bloody Marys and martinis.
A simple refrigerator pickle is how we treated this garnish — you can always take the next step and properly can and store a batch or two to give to friends or for a nice winter cocktail treat. We like to use a combination of tequila and vinegar as our pickling solution, just to give it a little kick, but you could easily substitute gin or vodka, and add hot peppers or anything else that strikes your fancy. Small gherkin cucumbers are easy to grow, even in a pot on the windowsill or balcony, and check your local farmers markets — these little cuties are becoming increasingly popular this season.
for one jar of pickled gherkins:
1 cup cleaned fresh tiny gherkin cucumbers
1/2 cup silver tequila
1/2 cup white vinegar
2 tablespoons granulated sugar
1 teaspoon black peppercorns
several sprigs of fresh dill
Put all ingredients in a large mason jar or other lidded container and tighten the lid. Shake vigorously, then put in the refrigerator. Leave for four days, shaking the jar a couple of times a day. Can be used for a garnish at this point, but continue to keep refrigerated, for up to several weeks.