Yesterday, Hugo Reitzel presented the last truly Swiss gherkin on my brother's farm to the world media.
Harvest has started and the production line is steaming up. It takes about three weeks for the gherkins to ripe in the glass and develop its genuine flavour. They should hit the shelf right after the Swiss National Day. Be ready for a patriotic experience of the rather sour kind.
4 comments:
I just had to smile :) you know that this time of year is called by us 'aspiring' writers 'saure gurkenzeit'??
As a true Swiss I love all the pickled stuff and i think I will just prepare a cervelat/cheese salad for lunch! of course with pickled gherkins :)on top!
The next Swiss Fondue at our place with our swimm friends will be served, of course, with Swiss Gherkins to honor your brother...
They even have the same name :) How very cool is that!
Yours Tiger
I love having gerkins for a snack but really I'd love to see what they look like before goign in the jar...
I love that jar too!
Oh yes Swiss National day is coming soon!
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