Growing Burr Gherkins

By William Woys Weaver
Published on November 5, 2008
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Originating in West Africa, these funny-looking cukes can be pickled, eaten raw, or cooked like zucchini. Try them in the Brazillian stir-fry recipe at the end of this article.
Originating in West Africa, these funny-looking cukes can be pickled, eaten raw, or cooked like zucchini. Try them in the Brazillian stir-fry recipe at the end of this article.
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Pickled burr gherkins are similar in flavor and texture to French cucumber gherkins, though slightly less bitter.
Pickled burr gherkins are similar in flavor and texture to French cucumber gherkins, though slightly less bitter.
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In the Bahia region of Brazil, burr gherkins are called maxixe (mah-SHEE-shay) and they form the most important ingredient in a traditional dish called maxixada (mah-shee-SHAH-dah).
In the Bahia region of Brazil, burr gherkins are called maxixe (mah-SHEE-shay) and they form the most important ingredient in a traditional dish called maxixada (mah-shee-SHAH-dah).
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Burr gherkins aren’t just for pickling. They can be cooked like squash and served in a variety of dishes.
Burr gherkins aren’t just for pickling. They can be cooked like squash and served in a variety of dishes.

Growing Burr gherkins is fun and makes an interesting garden addition for those who love pickles or wish to add interest to soups and stir-fries. They can also be eaten raw like cucumbers. Read about how easy they are to grow and harvest, and try out this recipe for a hot and spicy Brazillian stir-fry, called “maxixada.”

Growing Burr Gherkins

Burr gherkins, also known as West Indian burr gherkins (Cucumis anguria), are one of the old-time favorites among heirloom gardeners because of their productivity and multiple uses in the kitchen — plus their pest-free maintenance. Their flavor is mild and resembles cucumbers (when young), without the strong “green” bitterness of some common cucumbers. You can eat them raw or pickled, or even cooked like zucchini.

Burr gherkins do not have the same long, narrow shape as the better-known French gherkins, but instead are round and covered in edible dull “spikes,” strongly resembling green . . . well . . . burrs.

Once pickled, the flavor and texture are much the same as the French gherkins. In fact, the unusual shape of the burr gherkin makes it an interesting addition to almost any pickle mixture, but what most early American cookbooks failed to mention is that burr gherkins can be cooked like squash and served in a variety of dishes.

The Path of Pickles from the Portuguese

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