Miniature Watermelon Seeds for Home Gardening

When the seedlings are 4 inches tall, thin them out to a distance of 12 inches apart. From the remaining seedlings, choose the strongest-looking one and cut the rest to the ground using garden scissors. Place a cage around each seedling. For additional support, set a stake on each side of the cage, hammer them into the ground, and attach them to the cage with garden twine. Spread mulch between the cages to conserve water.

Water the vines at least once a week, ensuring that the ground is moist to a depth of at least 3 inches between watering sessions. Approximately six weeks after planting, side-dress the vines. Rake aside the mulch and create narrow bands of compost in rings around the cages. Water the area to allow the nutrients to soak into the soil, then rake the mulch back into place.

Direct-seed Mexican sour gherkins into a garden bed that has been tilled with a 3-inch layer of compost. Sow about six seeds in groups or circles that are 12 inches apart. Within each circle, plant the seeds about 2 inches from one another. Sow at the depth recommended on the seed packet, generally around 1 inch.

Mexican sour gherkins, also known as cucamelon, mouse melon, and in Spanish, sandita or little watermelon, are an intriguing vegetable. Gardeners in warmer, Mediterranean climates can often skip the extra work of raising Mexican sour gherkin seedlings by direct-seeding them in April or May.

To learn how to plant Mexican sour gherkins in the home garden, select a site in full sun. Direct-seed the vegetables into a garden bed that has been tilled with a 3-inch layer of compost. In warmer regions, this can be done in April or May, or the seeds can be started indoors earlier for late spring transplantation.

After harvesting the Mexican sour gherkins, they can be pickled for longer-term storage. To do this, remove the pickles from the heat and steep them until the liquid is warm, but not hot. Add 1 cup of gherkins, allow to cool completely, and then chill. Keep the jarred pickles in the fridge, where they will stay good for 2-3 weeks. If you have any un-pickled gherkins left over, you can chop them up and add them to salsa or gazpacho.

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