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.