Gherkins and Cucumbers; Home-Made Pickles; Recycling Metal-Lidded Jars; a Word of Warning

Summary

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IT is always exciting to grow an "exuberant" vegetable plant but it can sometimes keep you on your toes, trying to keep up with harvesting its fruit. Marrows, cucumbers and gherkins are the first prolific fruiters that come to mind.

Marrows I can usually cope with, as long as I don't turn my back, because I love small zucchini, and I pick the young marrows at a size when I could correctly be accused of cradle-snatching. I find that I can usually keep up with two or three gherkin plants if I harvest the gherkins when they are medium-sized, eat one or two each day in salads (instead of cucumbers) and refrigerate those not used immediately until I have enough to make a batch of bread and butter pickles.

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Gherkins and Cucumbers; Home-Made Pickles; Recycling Metal-Lidded Jars; a Word of Warning

A few weeks ago, I was surprised to hear a gherkin grower at a farmers market tell a prospective customer that gherkins should not be eaten raw, like cucumber. I can't think why she said this -- and I didn...

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