Photography by Laura Silverman for Gardenista.
Originally from Southern Asia, the cucumber is a fruit that’s generally eaten as a vegetable. A close second: the Mexican sour gherkin, which looks like a miniature watermelon.
The Kirby’s creeping vine has taken over the trellis where earlier this summer a clematis bloomed magnificently.
The stubby, spiny Kirby was developed by Norval E. Kirby and released in 1920.
Kirbys are delicious eaten out of your hand with a little salt, or made into a refreshing cold soup. After slicing the cucumbers, I give them a good soak in salted ice water, which helps prepare them for pickling.
This recipe produces slightly sweet, judiciously spiced pickles with a subtle kick from red chile and a beautiful golden hue from turmeric.
Bread & Butter Pickles
In a medium bowl, combine the sliced cucumbers, onion, and salt.
The Mexican sour gherkin is not technically a cucumber, since it belongs to the genus Melothria rather than Cucumis.
This ancient heirloom variety of cucumber–eaten by the indigenous peoples of Mexico and Central America since pre-Columbian times–is a seedy fruit that looks like a tiny watermelon and packs a lot of tart, citrusy flavor.
Pickled in a vinegar brine spiced with coriander, garlic, and jalapeño, “cucamelons” make an ideal garnish for a dry martini.
To eat them fresh, slice in half and toss in salads or sprinkle with chile salt. If you just answered yes, check out other Garden-to-Table recipes on Gardenista.