With the support of our stable Hungarian producer base, this vegetable is always available in high quality in our wholesale assortment – ask us for an offer!
Gherkin (Cucumis sativus L.) is one of the main ingredients of Hungarian cuisine, especially in the world of pickles. It is a medium-mature, field-grown, canned cucumber with a medium-green colour, covered with small black spines, a warty surface and no bitterness.
Cucumbers are an excellent thirst quencher, with a water content of up to 96%, and their low energy content (only 10-12 kcal per 100 grams) makes them an ideal choice for dieters. It is rich in potassium, calcium, phosphorus, iron and vitamins A, B1, B2, B6 and C.
The cultivation of cucumbers has a long history in our country and still plays an important role in agriculture. Cucumber production in Hungary amounts to around 45-50 thousand tonnes per year, of which a significant part is canned.
Specificities of its production
Gherkin are mainly grown outdoors, but can also be grown in a greenhouse. The sowing season runs from the second half of April to mid-June, with seedlings being planted in late May and early June. These vegetables can also be sown directly into the ground from mid-May to mid-June.
The gherkin season runs from early June to the end of September, but is available on markets as early as mid-June if grown in a greenhouse. Cucumbers of Hungarian origin are typically available in shops from June to September, while imported products are available for the rest of the year.
How to choose a good quality gherkin?
The characteristics of fresh gherkins are:
- Medium green colour, even skin.
- Tiny black spines and warty surface.
- Hard, crunchy texture.
- Bitterness-free taste.
Avoid yellowing, soft or wilted specimens, as these are no longer fresh.
How do we use gherkins in the kitchen?
Gherkins can be used in many ways:
- For making pickled cucumbers.
- For pickling cucumbers.
- For fresh salads.
- For cold cucumber soups.
- For sandwiches, starters.
It is perfect for summer dishes, with its refreshing taste and crisp texture.
How to store after purchase?
Proper storage of gherkins will help to keep them fresh for longer:
- Store dry, without washing.
- Keep in the warmest part of the refrigerator (e.g. in the door).
- It can also be stored sliced and immersed in water to preserve its crunchy texture.
- Avoid temperatures that are too cold, as cucumbers are sensitive to frost.
If stored properly, it will keep for up to a week in the fridge.
Interesting facts about gherkins
- Cucumbers are native to India, where they have been grown for over 3000 years.
- It appeared in Hungary in the 13th century and has been an important part of our culinary culture ever since.
- Gherkins are bitter-free, making them ideal for pickles.
- Due to its high water content, it is an excellent moisturizer and can be included in diets.
Tips for using cucumbers in the kitchen
- For curing, choose small, evenly sized cucumbers.
- For salads, slice thinly and salt before eating to keep crunchy.
- For cold cucumber soup, blend with yoghurt, garlic and dill.
- To serve with sandwiches, slice it into rings and season with fresh herbs.
The refreshing flavour and crunchy texture of the gherkins enriches our everyday meals. It is a healthy and versatile vegetable to eat regularly.