When Gejo of Malipayon farms texted his weekly list of available produce, I noticed his mexican cucumbers were back. These cute, unusual little cucumbers were an oddity last year, and I featured them here, and I wanted to see if they would make decent pickles, so I ordered half a kilo’s worth. I also ordered a lot of dill along with my other herbs and greens.
First we washed the cucumbers thoroughly and set them aside. Next, I made a light pickling liquid with water, rice vinegar, salt, sugar and let this dissolve over a medium flame and then let it cool until just warm. You can use this recipe for a guide to proportions of ingredients. You may choose to add a little more salt if desired for these cucumbers. I also added about a tablespoon of pickling spice, a selection of seeds and spices, to the warm liquid to infuse it with more flavor and aroma.
Place the small cucumbers in a large jar, together with a copious amount of dill, and pour the warm liquid over the cucumbers. Do not pour the liquid in when very hot, they will cook and discolor the skins of the cucumbers faster than they should.
Let these chill in a fridge for say 5-7 days before eating them. I tried one after only 2 days and while delicious, it still needed a couple of days more in the pickling solution to transform itself from vegetable to pickle. :)
I added some of the mexican cucumber pickles to a salad of greens, topped with seared tuna, and it worked really nicely. I can see how these would make terrific garnishes for lots of other dishes as well.