[strider84]

Hi all,

I am planning on growing some gherkins in the hope of pickling them.

I have chosen the variety vert petit de paris and will be growing them outdoors.

As I have never grown gherkins before I was wondering on what sort of yield I would get from one plant? For instance would I be picking a gherkin every 3 or so days like I do with my courgette plant or are they not quite so productive?

Thanks

Matt

[ghost61]

I didn't do very well with my gherkins outdoors.  The slugs ate them.  But the ones in the poly, blimey!  Yes picking everyday, and still some escape to become barrage balloons.  Unless you want to pickle for England, a couple of plants should do.  Unless the slugs get them first!

[strider84]

Thanks for your reply.

The slugs ate the plants or the actual gherkins?

[Annen]

Slugs ate mine too where they were near the soil.  But they were welcome to them they were horrible and bitter.

[ghost61]

Slugs ate the growing tip so only three gherkins on that plant!  They left them alone.

[Salmo]

Two plants provided about 8 x jamjar size and 1 x 1 litre bottle. They were picked small with nothing bottled over 3 inches. Several each day and a few escapees. The escapees can be eaten as cucumbers but they need bitter skins peeled.

The grow runners like mad and I will try them on some sort of low frame this year.

[Mrs Bee]

A couple of plants should be fine. We planted half a dozen and I was pickling for ever. I got to a stage where I flinched when himself came in with yet another big bag and towards the end of the season told him to rip the plants put as we really did have enough gherkins..

Have probably got enough gherkins to last this year and next.

I cross my fingers as I type this but we seem to do very well with gherkins and cucumber.

They were the same gherkins you have Ghost.

[snowdrops]

I had 4 plants & built a frame for them(outside) I had lots of fruits but they all got quite big. I was growing them for our daughter but she said they were slimy & too big, but I quite like them,which is funny as I was never keen on the bought ones  . I will try to get them smaller though. I could do with a recipe that you can just keep adding the gherkins into the liquid.

[Markw]

I could do with a recipe that you can just keep adding the gherkins into the liquid.

Well my daughter has ordered as many jars as I can make !! she just loves gherkins, I think she can quite easily have a jar a day Lol.

I pickled my gherkin's this way. I still have a few hidden jars tucked away but I expect they will be found !!
They store very well and are still as crunchy as the day they went in the jar, I will be using the same recipe this year
http://chat.allotment-garden.org/index.php?topic=114694.msg1318437#msg1318437

[New shoot]

Thank you for the reminder on that recipe Mark    I meant to write it down last year and forgot. 

[Salmo]

Pick gherkins small, under 3 inches. They will keep in the bottom of the fridge until you have enough.

Wash and scrub off the spikes with a scourer.
Sprinkle them liberally with salt and leave for 4 hours.
Wash well to remove the salt.
Put into a cool steralised jar and cover with sweet spiced vinegar.

Sweet spiced vinegar.
Put vinegar in a pan and add spice mix.
Bring to the boil and add 200g of sugar for every litre of vinegar.
Simmer for 15 minutes and allow to cool.

I use white wine vinegar which gives a less acid taste.

I see no reason why more gherkins should not be added later.

[Beetroot Queen]

I wish the slugs had eaten ours. We realised we dont like gerkins hehe had far far too many from a few plants
Ours did great outside

[New shoot]

Thank you Salmo - snaffled that recipe as well 

[Salmo]

Thank you Salmo - snaffled that recipe as well 

When preparing cut off a bit at the flower end and leave a bit of stem.

[Salmo]

Try this if you want something different. I got it from a New Yorker and tried it last year. It ferments in the first day or two. I released the lid but was told I need not have done. A bit of scum on top to start with, then turned cloudy, then cleared as the cloudiness dropped out into a sediment. Quite a strong dill/garlic flavour. I prefer sweet pickled ones but glad I have tried this old traditional way.

Jewish Kosher dill pickles
Ingredients for one jar:
Cucumbers- how ever many will fit
8-10 cloves of garlic (no skin)
A big bunch of fresh dill
About 1 Tbs of salt
Water
3-5 peppercorns
*optional- 1-2 chilies
 Put all ingredients into a jar. Fill with water to the top. Once sealed, turn the jar over to dissolve the salt. Store in a dark cool place. Turn upside down and back every day for 7 days only. Suitable to eat after 1 month. No need to refrigerate, just keep in a cool, dark cupboard.