Pickled West Indian Gherkin
Pickled gherkins use a rare type of cucumber, which you can procure from an Indian food specialty grocery. They are ideal to use for this recipe.
Enough gherkin to fill your jar or container
Enough pearl onions to fill your jar or container, along with the gherkin
3 tablespoons salt
1 cup fresh dill or oregano
1 clove garlic, whole but peeled
1 bay leaf
¼ cup peppercorns, whole
1 cup vinegar
¼ cup water
Place the gherkin and pearl onions in a jar. Remember to pack tightly, but leave a third of the jar with empty space. Add the dill (or oregano), bay leaf, garlic and peppercorns on top. Set aside.
Using a pot or saucepan, combine water, vinegar and salt then bring to a boil. Once boiled. Pour the mixture into the jar. Seal the lid of the jar tightly.
Find a pot that can easily accommodate the size of your jar. Fill it ½ with water then bring to a boil then lower the heat. Place the jar in the boiling pot of water and let stand for 15 minutes. Remove the jar from the heat and store it in a cool, dry place. Your pickled gherkin will be ready after at least a week.