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Good cucumbers varieties for gherkins

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.



  • LoganLogan Posts: 2,532
    There's a outdoor variety called Diamant fi from dt. brownimage
  • Lupin 1Lupin 1 Posts: 8,916

    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. 

  • LoganLogan Posts: 2,532
    Also found in Mr fothergills Carnichon de Paris image
  • LubaLuba Posts: 19

    Logan, thanks for Diamant F1 and Carnichion de Parisimage I will check the description online



  • image


    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

    happy gardeningimage



  • Proper mediterranean climate has ment my outdoor tomatoes and gherkins are loving it.

  • ObelixxObelixx Posts: 30,009
    I was given a couple pf plants of these and they've done very well but now I have no idea what to do with the fruits.  OH is muttering about pickling......;
    Vendée - 20kms from Atlantic coast.
    "We don't stop playing because we grow old; we grow old because we stop playing." - George Bernard Shaw
  • purplerallimpurplerallim Posts: 5,257
  • ObelixxObelixx Posts: 30,009
    Not with gherkins!  I have googled and mine are now soaking in brine for 24 hours before I pickle them tomorrow.   Still waiting for cucumbers but I' pleased to see I have one golf ball sized water melon forming.   

    We also planted a cucamelon which went berserk sending stems and tendrils all over the place.  Pulled it up after tasting the first ones.  Yuk.
    Vendée - 20kms from Atlantic coast.
    "We don't stop playing because we grow old; we grow old because we stop playing." - George Bernard Shaw
  • herbaceousherbaceous Posts: 2,318
    I grow Cornichon de Paris every year as I love pickled gherkins, this is the recipe I use

    Things you need

    ·     White wine vinegar

    ·     White sugar

    ·     Mustard seeds

    ·     Garlic

    ·     Table salt

    ·     Whole peppercorns

    ·     Coriander seeds

    ·     Kilner jars



    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 peppers.

    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.


    Shorter fermentation 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).

    "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
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