Hi everyone. I am looking for the varieties of cucumber to sow next year in my greenhouse, which will be suitable (small and heavy yielding) to preserve for winter (gherkins). Please share your experience. Thanks.
I've grown outdoor gherkins and they were prolific, far more than we wanted to pickle. I find indoor cucumbers don't preserve like gherkins.
Logan, thanks for Diamant F1 and Carnichion de Paris I will check the description online
hi i have stopped growing cucumbers in the greenhouse as they keep dying before i get any return however i have this year knocked up with canes a treliss and have planted Marketmore and Burpliss types and have had a great yield from them and they are far tastier than any supermarket ones.
picture attached which i intend to move trelliss next year and grow more along with some patti pan squashes up also as theyare good climbers
Things you need
White wine vinegar
1) Rinse the raw
gherkins and allow them to dry. Sprinkle salt on them liberally and let them
sit for 24 hours. Rinse and dry them again.
2) Pack the gherkins
tightly into Kilner jars or similar containers. The containers do not have to
be airtight, as oxygen aids in the fermentation process required for pickling.
3) Measure out enough
white wine vinegar to completely saturate the gherkins in the jars. Pour the
vinegar into a pan and bring to a boil.
4) Add the mustard
seeds, salt, peppercorn, garlic and coriander to the vinegar. The amount you
use will vary depending on your taste. For sweet gherkins, add a generous
amount of white sugar. If you like your pickles spicy, add minced jalapeño
5) Bring the vinegar
and spice mixture to a boil. Lower the heat and let the mixture simmer for
about 10 minutes.
6) Pour the vinegar
mixture over the gherkins in the jar, making sure to completely saturate the
gherkins. This should be done when the mixture is still warm.
7) Seal the jars with
lids or pieces of cloth fastened with a rubber band. Most recipes suggest
allowing six weeks for fermentation but, as with the spice mixture, you will
have to decide what best suits your taste.
periods will result in more crisp pickles with a taste closer to the original fruit. Allowing
pickles to ferment for six weeks or more will result in slightly soggier
pickles that are more sour (or sweet or spicy, depending on the spices).