This past weekend a good friend and I made a day trip to
Powell Gardens in Bates City, Missouri.
It was a gorgeous pre-fall outing, walking trails and viewing
nature. We had lunch at the Thyme Café
and were served Mexican Sour Gherkin cucumbers as a garnish to the turkey wraps.
We found them to be quite interesting – they are a
cucumber-like fruit with a touch of lemon and shaped like a baby
watermelon. They are good added to
salads or can be pickled. The ornamental
vines have tiny leaves and flowers, which are perfect for the cottage
garden.
Pickled Mexican Gherkins
Combine 1 1/2 cups distilled white vinegar, 1 cup water, 2 tablespoons
Kosher salt, and 1 tablespoon sugar in a small saucepan over medium heat.
Simmer, stirring occasionally, until sugar dissolves. Add 1 serrano chile
pepper (halved), 1 garlic head (halved crosswise), 2 whole cloves, 1 bay leaf,
1 teaspoon mustard seeds and 1 teaspoon whole black peppercorns. Remove from
the heat and steep until the liquid is warm–not hot. Add 1 cup gherkins, cool
completely, and chill. Keep them jarred in the fridge–they will stay good for
2-3 weeks.
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