Cucumber Poona Kheera

 

Cucumber Poona Kheera

It is my first time to grow this heirloom variety from India. True as described on the seed catalogue, very vigorous growth and produce a lot of cucumbers. 

Cucumber Poona Kheera

The fruits are light green and turn yellow brown on maturity, 5 inches long, a good size to work with.

The flesh is indeed very dense and crunchy, better than the green variety, even after pickling they stay reasonable crunchy. I prefer to peel the skin as it is a bit on the tough side.

1. Quick pickle as a cold summer dish

seasoned Cucumber Poona Kheera

Use a peeler to produce thin strips, season with Umeboshi (or salt), mustard and chili, mix well and rest for half an hour, a lot of water ooze out. 

 

seasoned nutty Cucumber Poona Kheera

Serve as such, or mix with a nut butter for a more creamy taste.

2. Fermented like gherkins

Mix half a cup of lacto starter solution, like from sauerkraut, with boiled and cooled down water, season with salt, sugar and other spices you like, it should taste savory sweet. 

Submerge small cucumbers inside, leave at room temperature for fermentation to start for a few days before serving. Keep in the fridge afterwards.