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Mexican gherkins/Mouse melons

• Message 1. 

  Posted by youngandallotmenting (U14434252) on Sunday, 25th July 2010

  Has anyone else grown these lovely little gherkins?
  
  
  
  I have some ready to pick now and just wanted to share how pleased I am! I have got a great heavy crop and the plants themselves are really ornemental too!
  
  My plan was to pickle them but now cannot seem to find a nice simple recipe for this...I have never picked before!
  
  Anyone else tried growing them/pickling them?!
  
  Much love!

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• Message 2

  , in reply to message 1.

  Posted by germinator (U13411914) on Monday, 26th July 2010

  Congratulations, I have never seen these before; let us know what you do with them and how they taste, please.

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• Message 3

  , in reply to message 1.

  Posted by Paull2 (U14064177) on Monday, 26th July 2010

  I grew one last year but, although interesting at first, I found the plant too rampant and straggly,always having to cut back or it grew over everything else around it. The fruit was OK, like a grape with thick skin that tasted of cucumber,but not worth growing seriously.I think if the fruit was much bigger, I'd be more impressed.

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• Message 4

  , in reply to message 1.

  Posted by gaffelbiter (U14481810) on Monday, 26th July 2010

  You could try sour pickling, I do it with gherkins.
  Soak them for 24 hours, then wash them. To one litre water add the following, 1 tbsp sugar, 2 tbsp salt, 100 mls of vinegar and bring to the boil. When cold, pour over the gherkins, to which has been added some dill heads/stalks and a clove of sliced garlic. You need enough solution to cover the gherkins.A lactic fermentation will start in a day or so, you will notice the gherkins lose some colour and will soften slightly.
  After about 2-3 days strain off the liquid into a pan and bring to the boil. Meanwhile wash the gherkins in cold water, then scald them with boiling water. Pack into hot sterilized jars, pour over the boiling liquid and seal immediately

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• Message 5

  , in reply to message 4.

  Posted by Paull2 (U14064177) on Monday, 26th July 2010

  I'd fancy pickling cucumbers and chillies before I got round to these little things. Does the recipe still hold?

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• Message 6

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  Posted by gaffelbiter (U14481810) on Tuesday, 27th July 2010

  I don't see why not, you would obviously have to cut up the cucumbers.
  I make lots of pickles, here is a really simple method that can be used with lots of vegetables; not only onions.
  Make a brine with 500 g salt disolved in 4 ltr boiling water.You need enough to cover the vegetables. When the brine is cold pour the vegetables and leave them for 24 hours.
  Meanwhile prepare a spiced vinegar. Put 500 g sugar in a pan, 4 ltr malt vinegar and the spices, these are a matter of personal taste. I like to add a couple of dried red chillies , a tbsp mustard seeds, a tbsp coriander seeds, a half head of chopped garlic and a tbsp of pepper corns. Bring to the boil and leave to cool.
  Drain the vegetables and dry them in a clean tea towel. Pack them in clean, dry jars, pour over the cold vinegar, ensuring the vegetables are fully covered. Screw down the lids.
  Store in a cool dark place and see how long you can resist! They keep well. My favourite is a mixed pickle of cues, onions, cauliflower, french beans and radish seed pods.

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• Message 7

  , in reply to message 6.

  Posted by youngandallotmenting (U14434252) on Friday, 30th July 2010

  Thanks so much gaffelbiter! Have picked them with your recipe and they look great! Going to save them for rainy Autumn days! Thanks again.

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