I had enough cucumbers from the garden to make the first pickles of the season. Many more to come I hope!
On the left is Boothsby Blonde which will become bread and butter pickles. It is a whitish-yellow cucumber that really is beautiful when you add the turmeric in the recipe. The cucumbers on the right are Parisian which will become Cornichons, a tiny tart pickle famous in France. Here they are both soaking in salt water.
Left is finished bread and butter pickles which were done using a waterbath method. On the right are the cornichins which I do as a refrigerator pickle to keep their crispness.
I have not made more than a few pints of pickles in the past several years. When we made more, we canned them, which is not only redundant, but ruins their crispness. They were all good, but not so crisp.
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Yes with our high altitude, we have to can them longer as well which makes them softer. I don’t care with bread n butter pickles, but I want the cornichons and dills crisp which is why I use a refrigerator pickle method.
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