These super cute cucumber, aka. Mexican sour gherkin OR mouse melon, popped up at my local market last week, and I didn’t even try one before I bought a bunch. Don’t worry I didn’t pickle them. 🙂 After the previous post and many of my pickle recipes before that, I am sure you are bored to tears to even hear about pickling. So I am sharing something else instead. 🙂
If you are interested in growing this cucumber, you can read more from MOTHER EARTH NEWS. Apparently, they are great in stir-fries and in salsas; and of course, it can be pickled.
This marinated Mexican sour gherkin cucumber recipe is inspired by Cairo Kitchen by Suzanne Zeidy. I love her ‘marinated aubergine’ recipe so much that I adjusted the recipe and experimented with these cucumbers. I am happy to report back that it came out quite delicious. (Ask my hubby, if you don’t believe me.) If I were you, I would serve this side dish alongside couscous and grilled lambs; though it could go very well with any sandwich also.
Hope you find them at your local market 🙂
- Marinated Mexican sour gherkin cucumber OR mouse melon
- 8 oz. Mexican sour gherkin cucumber, halved
- 1 small red onion, sliced
- 4 oz. black olive, halved
- 1-2 tbsp. sesame seed (option)
- 1 teaspoon ground allspice
- 3-4 cloves garlic confit OR regular garlic
- 1-2 stem fresh dills
- 1 teaspoon red chilli pepper
- 1/2 cup white wine vinegar
- 2 tbsp. fresh squeezed lemon juice
- salt & pepper, to taste
- Blend all dressing ingredients in a food processor, and adjust the taste to your liking. Mix the addressing with Mexican sour gherkin cucumber, red onion, and black olive; leave to marinate in the refrigerator for 1 hour. Sprinkle with sesame seed before serving it as a side dish.
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