I have grown cucumbers for the first time, I chose an old fashioned variety, sounded interesting. Trouble is, they are ridged, spiky and very bitter to eat, whether picked small or fully matured. I am wondering if I would be better off pickling them, as in gherkin style.
As a complete novice I would be grateful for any advice on the subject.
The 'very bitter to eat' would suggest that you have a variety with male and female flowers. If this is the case, you should take off all the male flowers, as if they pollinate the female flowers the resultant fruits are bitter.
Most modern cucumbers are all female flowered (and expensive F1 varieties).
I don't know whether you can rescue your plants, by taking off all the fruits and the male flowers.
I'm sure there is someone out there that will be able to help.
valmarg
In or outdoors?
If out, leave the males on.
are they better with the skin peeled off, one of our friends' cucumbers was like that .
if you need some recipes, I've got loads ;D
Thanks valmarge, It'd difficult to tell male from female until they grow, so far even the small flowers are growing very small fruits but I will have a closer look tomorrow.
There all outdoors Tim.
I would very much appreciate some recipes manicscousers, I will pm you my email address if that's ok.
no probs, I'll dig some out ;D
http://img.photobucket.com/albums/v164/photo04/cooking/delia.jpg
The best!!
Thanks tim, I have so many I'm going to try all the recipes I have been given, trouble is finding the jars. I did buy lots of vinegar today in big plastic tubs and spices. Do you know if you can pickle the small ones whole as well as slicing them? they are really not nice to eat raw.
One has to say that, if you're going to all the faddle of making anything, use only the best ingredients??
I will, thanks tim.
The best recipe I ever used for cucumbers was "Bread & Butter Pickle". It was made with cucumbers and finely sliced onion and a bit of sugar I think covered in white/or cider vinegar. It really is lovely with good crusty bread BUT I don't think I would use bitter cucumbers to make it. I know that taste and think it would still be noticeable even if you use good quality vinergar.
An old favourite - much like Delia's?
But, to me, the main thing about a keeping pickle is to get all the water out first.
PS Much prefer chunky cut rather than sliced.
My Dutch ex-mother-in-law had a brilliant recipe for cucumbers, I don't like cucumber but they were delicious...sort of sweet and sour pickle...I know cinnamon sticks were added and i used to have the recipe...but I made a quick exit from her son's life and didn't manage to leave with one of my recipe books. I have asked her for the recipe but she couldn't remember it and now she has advanced dementia...she'd got it out of a magazine originally. So if you see a recipe with cinnamon....give it a try.