Pickled bur gherkins

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Fifty-five bur gherkins, all in a pile
Fifty-five bur gherkins, all in a pile

There is a great love in gherkins in the household, for adding to burgers and the like. So when I saw that Digger’s Club had seeds for “West Indian Gherkins”, I jumped at the chance.

The plants grew very vigorously, taking over a whole garden bed. But the fruit was odd to the say the least. Some head-scratching and Googling revealed that they weren’t the typical French gherkins, but something called a bur gherkin (also known as West Indian Gherkin or West Indian Gourd).

Native to Africa, these sure are strange looking things, and spiky to boot! Even odder, if you leave them too long on the vine, they suddenly grow out to become something that looks like a WWI grenade:

Oops, left some of the gherkins on the vine too long!
Oops, left some of the gherkins on the vine too long!

Apparently they taste and pickle just like a normal gherkin. So with 55 picked in a single session, we’ve prepared three jars of “Kosher Pickles”. We’re going to let them steep for a month or so, and then we’ll report back on the taste! 😉

Three jars of pickled bur gherkins
Three jars of pickled bur gherkins

PS. the keen-eyed reader will have spotted our new jar labels, with our brand-new Lewisham House logo. More on this in a future post, and we’ll get the logo added to the website when we have a chance.

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7 thoughts on “Pickled bur gherkins

    Jason said:
    February 5, 2013 at 9:45 am

    Love your work James. Keep it coming.

    Home-made ploughman’s lunch | Lewisham House said:
    July 28, 2013 at 5:52 pm

    […] pickled burr gherkins […]

    merry christmas said:
    August 9, 2013 at 12:46 am

    Quality articles is the important to invite the people to pay a quick visit the
    web site, that’s what this web site is providing.

    Don Pettus said:
    April 29, 2014 at 1:25 pm

    O.K. have read the article and it said, and I quote here, “We’re going to let them steep for a month or so, and then we’ll report back on the taste! ;-)” end quite…

    WEEELLLLlllllll it’s been One YEAR and 2 Months now and I’m NOT seeing an UPDATE on the Taste….

    SOOOooooo …. How did they taste? Any irregularities? Oddities? BAD things to note?

    Thanks!

    P.S. If you look at the top You’ll notice a VERY INTERESTING thing! Lets see how many keen Eyed individuals out there will figure out what I’m talking about…

    Priscilla Ladhams said:
    February 28, 2016 at 10:37 am

    How do I pickle Bur Gherkins as ive got them in loads

    The 1,000 label milestone « Lewisham House said:
    April 18, 2016 at 8:26 am

    […] back, we started creating branded labels for the products we produce, starting with some jars of pickled bur gherkins. At the time, I bought a box of 1,000 labels, and Priscilla laughed. A lifetime it would take to […]

    Michael said:
    February 19, 2017 at 6:30 am

    I love theses my dad used to get them when I was a kid that’s was when you could buy them in your grocery store would you be willing to sell me a jar or two

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