4 allspice berries
8 black peppercorns
ľ teaspoon coriander seeds
1 1/3 cups white wine vinegar
2/3 cup water
1Ĺ teaspoon pickling salt
3 tablespoons honey
1 quart sanditas (Melothria scabra)
In a small mortar, lightly crush the allspice, black pepper, and coriander seeds. In a small saucepan, combine the crushed spices with the vinegar, water, salt, and honey. Bring the liquid to a boil, and then let it cool for 5 minutes.
Pack the sanditas into a quart jar. Pour the hot liquid over them, right to the top of the jar (add a little more vinegar if you donít have enough liquid to fill the jar to the top). Screw on a lid; if itís metal, put a piece of plastic wrap in between. Let the jar sit at room temperature for at least three days before tasting the pickles. After that they should keep well at room temperature, but you may prefer to eat them chilled.
After three days of pickling the sanditas make a crisp, mildly tart snack; you may find yourself downing them by the dozen. Over time theyíll get more sour and more suitable as an accompaniment to fatty foods.
With my next batch of pickled sanditas, I plan to stab each fruit with a fork before packing the jar. This way the sanditas will have less tendency to float in the jar, and the pickles will be ready sooner.http://agardenerstable.com/2012/09/02/pickling-mexican-sour-gherkins/edit to add link