Vegetable - Gherkins - Other Tips

Gherkins

1. Selection :
   • Gherkin should not be allowed to grow for too long. They should be harvested when they are around 4cm long. If it is allowed to grow any larger, then it loses its sweet flavour and turns bitter with time.
   • When you go to the market to buy the gherkins, make sure that it is in the lighter shades of green, and not turning yellow or dark green. If you are buying pickled or canned gherkins, you should make sure that the can is completely sealed and airtight, that is it is impervious to heat, air and dust.
   • If you are buying the raw gherkins on the other hand, make sure that the skin is smooth with no wrinkles or bumps. There should not be any dark spots or stains on it, as these are signs of the fruit losing its freshness.
2. Cleaning :Before being used, gherkins are put through a very careful selection process. The crooked and otherwise damaged fruits have to be segregated and put away. The stalks have to be removed. Also, some of the fruits fall victims to insect infestations. These need to be thrown away. The gherkins should also be carefully washed before being cooked.
3. Storage :After the gherkins have been bought from the market, they need to be stored properly, as like most other vegetables they tend to lose their freshness very easily. They are usually stored by putting them inside glass bottles filled with vinegar or acetic acid. This is then refrigerated. Though it remains fresh for about a week or so, you should consume it as soon as possible, as it starts losing its freshness.
4. Usage :This vegetable is used in different ways of Cooking and even in more areas as a different substitute. Read more >>
   
   

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