Sunday afternoon, my good friend John came over and we made pickles. All different kinds. Last year I researched what kind of cucumber was good for different types of pickles.
We made bread and butter pickles with my Boothsby Blonde cucumber, a creamy white flavorful cuke that turns bright yellow. All stages are edible with no bitterness. After making my own bread and butter pickles last year, I will never buy store bought again. The flavor is incredible and is at least 100x better than the store bought and I’m not kidding.
Then we made some dill pickles from my Parade cucumber which is a great cuke for dill as they are also excellent flavor, firm and evenly sized which is great for cutting them into dill spears. We used some fresh dill I grew from my garden.
Lastly we made my favorite- cornichons. I first fell in love with them in a little french cafe in San Diego where the french owners served them with sandwiches. We made the cornichons (which means tiny tart pickle) with Parsian cucumbers.
In the picture I show one that grew too large and the rest are good size. I cut the ones that are 4 inches in half and leave the 2 inch cukes whole. I even cut the big one down into smaller spears about 4 inches in length. The Parsian cucumber has small seeds and is never bitter. We try to pick them very early when they are 2-3 inches long as they are meant to be a small pickle but sometimes you’ll find a large one hiding under the leaves. If it is much larger than the one shown, then I compost it or feed it to the chickens. Your main herb for flavor is tarragon instead of dill with cornichons.