Perfect for making tiny sweet pickles!
WEST INDIAN GHERKIN (Cucumis anguria) 60-65 days - Not a true cucumber, this heirloom arrived in the U.S. from Jamaica in 1793. Originally of African origin, the large vines have leaves very similar to watermelons, while the fruits are short, plump and prickly. A very unique fruit with a distinct gherkinâ flavor! Great for pickling!
Burr gherkins, also known as West Indian burr gherkins (Cucumis anguria), are one of the old-time favorites among heirloom gardeners because of their productivity and multiple uses in the kitchen â plus their pest-free maintenance. Their flavor is mild and resembles cucumbers (when young), without the strong âgreenâ bitterness of some common cucumbers. You can eat them raw or pickled, or even cooked like zucchini.
Sow the seeds two feet apart in hills or rows from late spring until mid-summer. Harvest the fruits when 1â â 2â around, dress with salt for 24 hours, and then pack them into glass jars. Cover with warm malt vinegar and add a ½ teaspoon of dill seed. Secure jars with air-tight lids: the pickled gherkins will be ready in about two months.