Mexican Sour Gherkins With Lemon Verbena

• 1/4 cup lemon verbena leaf (NOTE)
• 1 strip lemon zest
• 1/4 teaspoon black peppercorns
• 4 cups mexican sour gherkin cucumbers, ends trimmed
• 1 cup champagne or 1 cup white wine vinegar
• 1/2 cup water
• 1 teaspoon kosher salt

1. Place the verbena leaves, lemon zest, and peppercorns in a quart jar. Pack with the cucumbers, being careful not to crush them.
2. Bring the vinegar, water, and salt to a boil in a small nonreactive pot, stirring to dissolve the salt.
3. Pour over the cucumbers, leaving a 1/2" headspace. Make sure the cucumbers are submerged. Check for air bubbles, wipe the rim, and seal.
4. Process for 10 minutes in a boiling water bath. Adjust time according to your altitude.
5. NOTE: Lemon verbena looks similar to Thai basil but is used to add a lemony flavor to food.

lemon verbena leaf, lemon zest, black peppercorns, sour gherkin cucumbers, champagne, water, kosher salt

Taken from www.food.com/recipe/mexican-sour-gherkins-with-lemon-verbena-485421 (may not work)