Teeny, tiny pickles.

I am growing some awesome tiny cucumbers right now. They look like grape sized watermelons. They are technically called Mexican sour gherkins. I ordered the seeds online. Yay! Check them out:

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Adorable, no? And so neat for pickles. I made a simple fridge pickle for the first small crop. Here’s the recipe.

1 small jar full of Mexican sour gherkins
1 cup or so of white vinegar
1/2 cup or so of water
1 large clove garlic, crushed
1 dill seed head from your garden, or 1/2 tsp of dill seeds
A pinch of whole black pepper
1 tsp salt
1/2 tsp sugar

Put the cucumbers and the dill in the jar. I collect used jars, and this can be any kind because we are refrigerating these. Bring the rest of the ingredients to a boil. Simmer for 5 minutes or so. Pour hot liquid over the cucumbers and stuff. Put the lid on the jar and leave it on the counter to cool a bit. Then, place in the fridge for a week or so before you munch them. Yum!

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