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Pickled sanditas- Canning Mexican sour gherkins Recipe

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This recipe for Pickled sanditas- Canning Mexican sour gherkins is from Kathy's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  

Fresh dill
clove garlic
green onion or sliced onions
2 cups water
4 cups vinegar
2 tsps. canning salt
1 1/2 tsps. turmeric- optional
Directions:
Directions:
Heat water, vinegar, salt and turmeric in a saucepan. Bring to a boil.
Layer (in clean, sterile jars) dill, garlic, onion, and cucamelons.
Fill jars, to 1 inch headspace, with the hot brine. Wipe rims, and put on lids with bands. Process in a water bath canner for 10 mins. Let sit for 24 hours before storing.
Personal Notes:
Personal Notes:

Sandita, “little watermelon,” in Spanish and “mouse melon” in various languages.* These are better names, Although a Mexican sour gherkin is only about an inch long, it looks like a classic watermelon–oval, smooth-skinned, vine-borne, with dark green lengthwise stripes on a pale green background. The taste, though lacking sweetness, is mildly tart, like a watermelon’s, with the aroma of cucumber. As the fruit matures, the stripes fade and the flesh becomes remarkably sour.

Despite the name, they are only a tiny bit sour -- subtly lemony. They're also a bit sweet, and have a fantastic crunch. More than anything though, they taste like a cucumber.

 

 

 

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