One of my favorite additions to the garden this year was the sour gherkin or ‘cucamelon’ this small but mighty cucumber variety is great for snacking and produces hundreds of bite sized fruit. I think all gardeners trying to find what plants thrive at high altitude can relate to the pure elation at having found a plant that does well which is coupled with the struggle to find how to use up all the fruit come late summer. A great way to preserve these tiny cucumbers is by pickling them.
Pickled Cuca-melon martini
For this recipe I chose a simple and quick pickling method
In a clean jar fill to the top with Cucamelons add in
1 tsp kosher or pickling salt, I prefer the BALL pickling salt
1 tsp cane sugar
1 bay leaf
4 peppercorns
Combine all the above ingredients and fill the jar halfway with white vinegar and fill to the top with hot water.
I allow this mixture to sit on the counter for two hours then refrigerate for three days.
The key to the perfect martini in my humble opinion is to shake the vodka of choice until you can see ice crystals and serve in a chilled glass.
Combine 4 oz of vodka or gin of choice add a splash of the cucamelon pickling liquid to a shaker full of ice and shake it like you mean it. Pour into chilled glass and garnish with pickled cucamelon and enjoy!
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