Organic cucumber - foothill grape

Seeds:  15  / Botanical name:  Cucumis sativus

Pickling your own gherkins - from your own garden straight into the jar

The Vorgebirgstraube is a robust and high-yielding pickling variety with many small, aromatic fruits. Smaller fruits are perfect for pickling as gherkins, and larger ones are ideal for mustard pickles. Cucumbers are like solid mineral water, as they consist of 97% water and valuable nutrients such as potassium, calcium, magnesium, and vitamin C.

Natural habitat:  The original habitat is disputed among experts and is thought to be somewhere between Africa and India.

In the kitchen:  From the end of June, you can expect a regular harvest from your cucumber plant. Ideally, you can harvest fresh cucumbers twice a week until the end of September. Making your own pickles is very easy: Disinfect the jars with boiling water. Clean the cucumbers thoroughly under running water. Separate a bunch of dill into small sprigs and wash them thoroughly as well. Cut an onion into rings. Bring one liter of water and 0.5 liters of white or table vinegar to a boil with two tablespoons of salt. Meanwhile, distribute the cucumbers, dill, onion, and spices among the jars. Pour the boiling vinegar water into the jars, filling them to the brim, and seal them. Store in a cool, dark place for at least two to four weeks so the cucumbers can absorb the flavor of the brine.