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Good article Jill. I make fermented pickles although seldom eat them, and cannot eat fresh cucumbers at all since they don't like me. Maybe next year I'll try to grow the English burpless cucumbers. Do you know what makes them 'burpless'?
In the summer, Mother always had fresh cucumbers on the table. She'd peel and slice, salt and before serving she'd rinse and drain them well. I never would have thought of a BCT even if I could eat them!
Breakfast this morning was a whole wheat bagel with chevre (goat "cream cheese"), warmed in the toaster oven, then topped with thick slices of pink heirloom tomato and thin slices of cucumber for crunch. I wish you lived a little closer -- you could have stopped by! :-)
We started raising "burpless" cucumbers to sell at our local farmer's market because so many people requested them. I've never had a problem eating any kind, but many people swear "burpless" cucumbers don't upset their stomachs. I think they taste just as good as any other cuke...I recommend giving them a try!
Thanks, Rose! I think the "burpless" ones taste fine, but I've never heard anybody say one way or another if they really were easier on the digestion. I think it's awful that some folks can't enjoy one of my garden favorites, so I appreciate the info! :-)
