West Indian Gherkin Seeds – Burr Cucumber (Cucumis anguria), Heirloom Pickling Variety

A Caribbean & African Kitchen Heirloom — Perfect for Pickling

The West Indian Gherkin (Cucumis anguria) is a unique and prolific heirloom fruit originally from Africa and brought to the Caribbean and Brazil centuries ago, where it became a beloved kitchen staple. Not a true cucumber, but close in flavor — its short, plump, prickly fruits deliver a distinctive, mild gherkin taste on vigorous vines with ornamental watermelon-like leaves. Exceptionally high-yielding and versatile: eat them raw, pickle them, fry them, stew them, or cook them like zucchini. A favorite among heirloom gardeners worldwide.

Highlights

• Heirloom, non-GMO — highly productive on large, vigorous vines
• Mild, cucumber-like flavor with a classic gherkin tang
• Outstanding for pickling — prickly skin holds brine beautifully
• Also eaten raw, fried, boiled, stewed, or cooked like zucchini
• Seed counts: 1 oz ≈ 4,000 | 4 oz ≈ 16,000 | 1 lb ≈ 64,000 seeds

In the Kitchen

West Indian Gherkins are most celebrated as a pickling variety — harvest them small and tender for the crispest, most flavorful pickles. Pairs beautifully with meats, vegetables, and bold herbs. Raw in salads, stewed in the Northern Brazilian cozido tradition, or fried as a side — this is a truly versatile gourmet ingredient. Store whole and fresh in a cool, dry place for up to one week.

Growing Guide

• Sow: Late spring to mid-summer after last frost; soil temperature around 70°F
• Light: Full sun
• Soil: Well-drained, nutrient-rich
• Depth: 1" deep; 18" apart
• Support: Trellis, fence, or other structure for climbing vines
• Watering: Keep consistently moist; do not overwater
• Indoors: Start like cucumbers or melons; transplant after last frost risk has passed
• Harvest: Pick small and tender before seeds mature for best flavor and texture