The Mexican Sour Gherkins are producing like crazy this year, enough that we actually have a bunch in the basket to take home with us at the end of every visit to the community garden. Last year they didn’t make it past the gate. Meanwhile regular cucumbers are going for more than 2 bucks a piece at the market. The summer has been so wet most plants have died putting them in high demand. The Mexican Sour Gherkins on the other hand are strong, healthy, and happy.
I didn’t plan on growing them again this year but am very glad that I did.
I made a meal for friends the other night that included a small tray of cucumbers sliced up. I left the Mexican Sour Gherkins whole and everyone commented on them…. so much more interesting then cucumbers and with a nice sour crunch.
Mine didn’t make it. :-( I think the heat was too much for them, and I didn’t notice until it was too late that the main stem had gone woody and brown. I will try again next year, tho, as I think I have a seed or two left, and I can probably save some from the one cucumber that’s on the vine.