Gherkin – a Variety of Cucumber

Botanically, the pickling cucumber belongs to the gourd family. The annual plant grows decumbent and climbing and is up to four meters long. The entire plant has stiff, bristly hairs, the leaves are heart-shaped and the leaf margin is finely toothed.

Origin

Pickled cucumbers are a variant of the cucumber. Their origin is disputed. On the one hand, they are said to have been cultivated in the Himalayas a few thousand years ago, on the other hand, the Egyptians are said to have already known about cucumbers. The Romans brought them to Europe. Due to its very high water content, it was also called the “water bottle of the vegetable garden”.

Season

The crunchy vegetables are available almost all year round. The main harvest time is from mid-July to mid-September, when they come out of the field, juicy and super aromatic. The small specimens are great for pickling with vinegar, mustard and dill seeds.

Taste

Fresh cucumbers taste mild, with a slight bitter note. Due to their high water content, they are great thirst quenchers on hot days. They get their characteristic aroma from deposits in a vinegar solution or lactic acid fermentation. The fructose contained ferments into lactic acid, which preserves and can have a digestive effect on the organism. In the vinegar variant, herbs and spices such as dill, mustard seeds, onions and carrots influence the taste of the cucumbers.

Use

As an accompaniment to meat, fish, fried potatoes, on sausage and cheese platters, sandwiches, fondue or as a crunchy snack in between – there are many possible uses for pickles.

Storage

Stored correctly at approx. 12 °C and high humidity, the fresh cucumbers stay fresh for up to two weeks. Pickled, stored in a cool and dark place, the cucumbers can be kept for several months. Store opened jars in the fridge.