My very first container-grown cucumber plant had a challenging life. Tucked away in a shady corner of the back garden, it was protected by netting from the children’s flying footballs. Even so, it produced a crop of fruit.
Taking on the allotment, I then moved on to gherkins – smaller versions of the cucumber and from the same family – because I wanted to create brines and make my own pickled gherkins, or pickled anything for that matter. Shop-bought pickles have never cut the mustard for me.
Both fruits are harvested in summer and when I’m eating freshly picked cucumbers in salads, I’m also thinking about different pickling spices for the gherkins.
You can keep your shelves of designer shoes and handbags; what floats my boat are jars of preserved gherkins lined up for winter!
SOWING AND HARDENING OFF
This story is from the April 2023 edition of Kitchen Garden.
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This story is from the April 2023 edition of Kitchen Garden.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
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