Cucumber and Gherkin Preserves

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Cucumber and GherkinPreserves

Cucumbers are doing particularly well this year. I have two plants, Passandra F1 [all female – of the five seeds I sowed in my propagator in early March, only 2 germinated and of those, only one has survived to give me a crop. It can be difficult for the allotmenter, when there is only one small propagator and limited conditions for growing on, to have the correct conditions for a variety of different demanding plants. I was happy to have two plants but, disappointed that one of them died. However, a very kind friend gave me a very strong, healthy [much stronger than mine!] gherkin plant….. I don’t know the variety, neither did she. But, as it matures and grows beyond gherkin stage the fruit is really quite spiny. I planted them outdoors as I have noticed in the last few years that in my poly-tunnel, red spider mites have been very crippling to my cucumbers grown inside.

I have given my outdoor cumbers/gherkins little attention through the season. I’m not a great believer in watering outdoor plants in dry weather [well, I just don’t have the energy for all that water carrying!] and once the plants are well established, with a bit of plant food watered in every so often – a plant food which is rich in potash - potassium is good for flower and fruit production. Any good tomato food should also work well for cucumbers.

I have provided a fairly rudimentary framework and have tied the cucumber plants up to it periodically but, I haven’t even been particularly careful about weeding. Last year, in the same spot I had small yellow heritage tomatoes and they seem to be the main ‘weed’ growing in this area. Of course, I have rooted them out every so often. In any case the cucumbers/gherkins are now well above the weeds.

Cucumbers are definitely one of the joys of summer vegetables. I’m not so keen on them in salads and sandwiches. Although, their flavour seems deceptively delicate, I find it totally overwhelms all other flavours – great if you love it. In restaurants I must request that my salads or burgers do not have cucumber. However, I do love cucumber in pickles and chutneys/relishes.

Do try a few of these below.

Pickled Gherkins or Cucumbers

Approx 2lb [1 kg] small cucumbers  or larger cucumbers cut in quarters lengthwise then into suitable lengths

4 – 5 good sized garlic cloves

1 pint [ 500ml] water                                                  ¼ pint [125 ml] white vinegar

8 oz [225 g] salt                                                          8 oz [225g] sugar

2 tsp white mustard seed                                                         

2 tsp peppercorns

2 tsp coriander seed                                                   

 [small bunch fresh dill if liked]

Method

·         Wash the cucumbers and prick all over with a fork. Place them in a bowl and sprinkle the salt over them. Leave for several hours to remove excess moisture.

·         Drain and wash well several times.

·         Put the water, vinegar, sugar and spices together into a sauce and simmer gently for several minutes.

·         Pack the gherkins into sterilised jars, with small bunches of dill if using.

·         Slice the garlic cloves and add them.

·         Pour the hot liquid over the gherkins ensuring they are filled to the top – make sure there are no air bubbles trapped.

·         Cover and seal.

·         Allow a few days for the cucumbers to pickle but these pickles are best eaten within a couple of months but once opened store in the fridge.

Hot Sweet Cucumber Relish

Like so many other vegetables in late summer, we wonder what to do with the glut. It doesn’t take too many cucumber plants to have too many cucumbers. Try this recipe as a way of using and preserving them.

Ingredients

1 kg cucumbers ( 2 lb) – don’t let them get too big or they will be full of seeds

1 kg onions ( 2 lb)

1 cooking apple

600ml white vinegar (1 pint)

3–4 red chillies(I have used Joe’s Long, use a medium hot chilli, but take care if for children)

500gm sugar ( 1 lb) – I used white sugar, but soft brown sugar will ‘warm’ the colour of the relish

2 tsp salt                                                          1 tsp allspice

½ tsp ground cloves                                        1 tsp turmeric

¼ tsp mustard powder                                                ¼ tsp ground mixed peppers( black, green, red)

Method

1.      Top and tail the cucumbers and remove the skin – cut into small cubes - ¼ cm- ish. If necessary, remove the seeds – if the seeds are still soft, you can leave them in.

2.      Peel the onions and chop finely – similar size to the cucumber.

3.      Peel and core the cooking apple and cut into fine slices.

4.      Cut the red chillies into small pieces – if you don’t want the relish to be too hot, leave the seeds out, or leave some of the seeds out. For a hotter relish add more chillies.

5.      Put the chopped cucumbers, onions, apples and chillies into a large pan or preserving pan with the vinegar and gently simmer until all the vegetables are cooked through – approx. 30 mins.

6.      Prepare the jars/ bottles – wash well and sterilise – put in a warm oven - 100ºC for 15mins.

7.      Add the sugar and stir until dissolved.

8.      Add the spices and salt to taste, add more salt if necessary.

9.      Simmer gently until the relish thickens – remember, when cool it will be thicker. Stir occasionally.

Pour into the hot sterilised jars and seal immediately. Label. Cucumber and Apple Relish

3 – 4 medium to large cucumbers  [ slice finely and chop into small pieces -  if using a ridged variety, peel the cucumbers first]        2 medium to large brown onions – peel and chop finely 2 medium to large cooking apples – peeled, cored and chopped finely 125 g [ 5 oz ] brown sugar                         3 – 4 finely chopped or crushed garlic cloves   570ml [ 1 pint ] white vinegar                 1/2 tsp turmeric 2 dsp yellow mustard seeds      salt  for preparation                                2 – 3 green and/or red hot chillies [ finely chopped – leave out the seeds if you don’t want your relish to be too hot or use  mild chillies] Method ·         Top and tail the cucumbers then finely chop – skin if necessary – and place in a non-metal container. Sprinkle fairly heavily with salt to remove excess water. ·         Add the finely chopped onion and mix well. ·         Leave for several hours then drain the excess liquid. ·         Partially grind the mustard seeds and the chillies and add to the turmeric ·         Put the vegetables into a large preserving pan. Add the freshly prepared chopped apple, spices and vinegar. ·         Bring to the boil briefly then cook gently until all the vegetables are cooked and the apples are pulped. ·         Add the sugar then boil until the mixture starts to thicken – take care that the mixture does not ‘catch’ and burn. ·         Pack into sterilised jars, cover and seal. ·         Once opened, keep in a fridge and use within a few weeks. [This is quite a sour pickle – not too sweet, not too hot]