Vegan Sonoma Meat-free recipes for the veggie-loving bon vivant

What are they?! Aren’t they weird?! Whatever will I do with them?! These are just a few of the questions that flooded my brain the first time I saw them. Followed by, “GHERKINS?! I need to know everything about a vegetable with a name like GHERKIN.”

So I bought some. And I researched them. And I washed them. And I tasted them.

Hold on to your socks, folks, because I don’t have much to report. They taste like slightly lemony cucumbers. That’s all I got.

But still. If you like cucumbers, you’ll probably love gherkins. Tiny, crunchy, fresh-tasting and tart, they look like jelly bean-sized watermelons. Munch them down like Fritos, toss them in oil with grape tomatoes for a minimalist salad, add them to a glass of water, or use them in some kind of cucumberish martini concoction, if you’re feeling adventurous. They’re tasty, refreshing, bite-sized – a handy snack and easy garnish. That’s about it.

Many people will tell you to pickle them, as with other kinds of gherkins. I can’t speak to this, but it seems perfectly reasonable, and I could imagine a number of other uses for a pickled version. For instance, you could chop them up and add them to your favorite potato salad (or egg salad, if you’re an egg eater). Or you could tuck them into a falafel pita, drizzled with tahini sauce and za’atar. In fact, you could do either of those things with unpickled gherkins. Mind you, I haven’t tried any of these yet – just some ideas I’ve been tossing around while trying to decide whether to buy some again. Meanwhile I figured I’d share what I’ve learned and let you make your own decision.

So, that’s my 75 cents on the new and trendy Mexican gherkin.