Gherkins - Anyone grown them from seed?

[Dynamite]

Hi all, I really like gherkins and so want to grow some this year. Has anyone grown them before?

I have a Greenhouse so can grow from seed if need be.

Are they difficult, easy or what. I describe myself as just creating above amateur status.

Kind Regards........Rob

[Cadalot]

Hi Rob

I grew Piccolo Di Parigi for the first time this year and shall be growing them again next year as my sister loves them so I'm waiting to see how she liked the ones I pickled for her this year but have bought some new seed anyway.

Here is what web sites say about Piccolo Di Parigi

A traditional French Cornichon pickler / gherkin seen in every French market. Huge quantities of tiny crisp spiny skinned cukes are produced from early in the season. Ideal whole / sliced or for pickling. 61 days from germination. Best sown under cover (protected / heated) from Mid spring, 3-4 seeds 1in deep in a 3in pot in good compost, and thin later to the best one or two plants per clump. (These will not germinate in cold / damp conditions, use a propagator or warm draft free windowsill). Cucumbers germinate and grow best when summer really gets going, and will not appreciate being planted out too early unless protected with fleece.

Transplant no later than 3 weeks after seeding as cucumbers have a tap root that can be easily damaged.

To avoid bitterness, keep plants evenly moist at all times. Can be trained on a trellis to save space or left to roam.

Cut fruits regularly to encourage long continuous production.

I've purchased a new supply of seeds for Premier Seed Direct for 99p for 50 Seeds including Free delivery

[Dynamite]

They sound just the business to me. Many thanks for taking the time out for me, much appreciated.

Rob.

[seasprout]

I've done them before as well, the intention was to pickle them. They are just like cucumbers, they suffer from mildew just like cucumbers.

I did not get many fruits so picking was difficult. I wont bother again as i'm short of space.

[burnie]

My dad used to grow ridge cukes and pickle the little ones back in the 1950's, the bigger ones that were left were just sliced and pickled and tasted just the same.

[Dynamite]

Can anyone recommend any variety for pickling. Cadalot has provided great info and recommended the piccolo one already.


regards......Rob

[Atta]

How is everyones gherkings growing in this coldness?Mines arent

[B Porcupine]

I grow Partner (an F1) in my greenhouse every year and they do very well - I get LOTS of fruits that I either eat as small cukes or pickle/make into relishes. I don't bother with the big 'uns as there are only two of us and they go smooshy in the fridge. Also, workmates kids love them as treats. Only issue is the dreaded red spider mite later in the summer (crossing fingers new anti-mite regime works).

I have a spare plant this year that I have put outside (it is under a cloche at the moment due to inclement weather); I'll wait and see on this one. But the inside ones are climbing up their frame, very happy indeed.

[chillithyme]

Restina is a good and easy choice, I got it in lidl for a few pence, 29p or 49p I can't remember, or maybe a bit more. I dont know whether its meant to be pickled, but they are happy to be turned into gherkins.

[Vince G]

Growing Partner F1. Growing 2 plants up strings in the polytunnel. Growing dill as well to make proper sweet dill pickles. Usually have to pull them up by the start of August as I've filled my pickle jar by then and the plants are going mental

[treepixie]

I have 2 in my greenhouse and they are growing very slowly, but have just started to flower, so hopefully will get some fruits to pickle

[ameno]

I just pickle my excess normal cucumbers, sliced up. In fact, I don't really like raw cucumber (others in my house do, though), so I only eat it pickled.
I pickle them the proper way, fermented in brine, too, rather than just jarring them in vinegar. They ferment very quickly. In last year's heat, they were done and needed to go into the fridge to stop fermentation after just 24 hours. If I left them any longer than that they went very soft and developed a taste I can only really describe as "fizzy".