The gherkins are coming thick and fast and I am seem to miss them at the picking stage - so these are some that have been picked - too big I fear. However the recipients are pleased with their taste.
Hi GD, I grow Cornichons and they need to be picked when they are no bigger than my little finger. Don't know what type you have but the ones in the picture are much too big to pickle. Before pickling they need 24hrs in a salt bed to remove the water and yours will be very tough if you do that now.
Never eaten mine raw so I don't know about that, they are one of my 'save them for the winter' preserves and are very popular at Christmas. If I miss a few and they get a bit too big I salt them, poach them and cut them in half to pickle. Use them on burgers and the like (actually addicted to New York deli pastrami so make my own) and they are edible sliced thinly.
"The trouble with having an open mind, of course, is that people will insist on coming along and trying to put things in it." Sir Terry Pratchett
Yes, I agree that they are far too big and since then I have been picking them when much smaller.
Thanks for the information herbaceous - I will let the chief pickler in on your secrets for tasty gherkin recipes, I don't eat them myself, but our daughter's partner loves anything in vinegar and he has some very inventive ideas!...
That is very selfless of you GD, growing veg for others knowing you may not benefit! I ring the changes on my pickles using different vinegars, sometimes no pickling spice and star anise for that lovely hint of aniseed. Hope it all goes well - see what happens when you succumb to free offers...........
"The trouble with having an open mind, of course, is that people will insist on coming along and trying to put things in it." Sir Terry Pratchett
Yes, I suppose it is, in fact we share various veg & fruit and plants with them - it works both ways and I like surprises .....we are so lucky to be living next door to them. I will share your gherkin expertise with him.... thanks.
I to have the same problem. Packet of seeds stated GHERKINS. They are quite large now. I have seen jars of pickled Gherkins that have been sliced and I have a couple of chip shop jars. That may be the only way now. Also I have planted them next door to my Courgettes so I'm having difficulty telling them apart now hahahaha.
Gherkins are just a variety of cucumber that you pick and eat before maturity....and I don’t know anything else to do with them apart from pickling them..But you can have fun with the flavours, eg use raspberry vinegar maybe?
I brine mine before pickling to keep them a bit crisper. But yours might be so big that better to do like picked courgettes?
If your gherkins are too big, or you have too many cucumbers or whatever ... this recipe is easy and so delicious I have to hide it from OH and bring it out one jar at a time ...
Sweet cucumber pickle
2lb cucumber 1 large green pepper 2 large onions 2 oz salt
½ pt cider or wine vinegar 8 oz soft brown sugar ½ tsp ground turmeric ¼ tsp ground cloves ½ tsp celery seeds 1 dsp mustard seeds
Wash cucumber but do not peel. Peel onions. De-seed pepper.
Thinly slice all prepared vegetables and place in a large bowl. Add salt and mix well. Cover and leave to stand for at least 3 hours. Rinse vegetables well, in a colander, under running, cold water. Squeeze out as much liquid as possible.
Place in a large pan, add vinegar and bring to the boil. Simmer until vegetables are soft, about 20 mins (well, I found it a bit longer).
Add sugar and spices to the pan, stir to dissolve and boil for a further 10 mins.
Pour hot pickle into hot, sterilized jars and cap immediately with sterilized lids.
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
Posts
The gherkins are coming thick and fast and I am seem to miss them at the picking stage - so these are some that have been picked - too big I fear. However the recipients are pleased with their
taste.
Last edited: 11 July 2017 20:27:07
They'd make luvly Wally's
Billericay - Essex
Knowledge is knowing that a tomato is a fruit.
Wisdom is not putting it in a fruit salad.
Hi GD, I grow Cornichons and they need to be picked when they are no bigger than my little finger. Don't know what type you have but the ones in the picture are much too big to pickle. Before pickling they need 24hrs in a salt bed to remove the water and yours will be very tough if you do that now.
Never eaten mine raw so I don't know about that, they are one of my 'save them for the winter' preserves and are very popular at Christmas. If I miss a few and they get a bit too big I salt them, poach them and cut them in half to pickle. Use them on burgers and the like (actually addicted to New York deli pastrami so make my own) and they are edible sliced thinly.
Yes, I agree that they are far too big and since then I have been picking them when much smaller.
Thanks for the information herbaceous - I will let the chief pickler in on your secrets for tasty gherkin recipes, I don't eat them myself, but our daughter's partner loves anything in vinegar and he has some very inventive ideas!...
That is very selfless of you GD, growing veg for others knowing you may not benefit! I ring the changes on my pickles using different vinegars, sometimes no pickling spice and star anise for that lovely hint of aniseed. Hope it all goes well - see what happens when you succumb to free offers...........
Yes, I suppose it is, in fact we share various veg & fruit and plants with them - it works both ways and I like surprises .....we are so lucky to be living next door to them. I will share your gherkin expertise with him.... thanks.
I brine mine before pickling to keep them a bit crisper. But yours might be so big that better to do like picked courgettes?
Sweet cucumber pickle
2lb cucumber
1 large green pepper
2 large onions
2 oz salt
½ pt cider or wine vinegar
8 oz soft brown sugar
½ tsp ground turmeric
¼ tsp ground cloves
½ tsp celery seeds
1 dsp mustard seeds
Wash cucumber but do not peel.
Peel onions.
De-seed pepper.
Thinly slice all prepared vegetables and place in a large bowl.
Add salt and mix well.
Cover and leave to stand for at least 3 hours.
Rinse vegetables well, in a colander, under running, cold water.
Squeeze out as much liquid as possible.
Place in a large pan, add vinegar and bring to the boil.
Simmer until vegetables are soft, about 20 mins (well, I found it a bit longer).
Add sugar and spices to the pan, stir to dissolve and boil for a further 10 mins.
Pour hot pickle into hot, sterilized jars and cap immediately with sterilized lids.
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.