I'm making quick sake pickles (sake, seasoned rice vinegar, red Fresno chile, grated ginger and sesame seeds). In a test batch I used mini seedless cukes, but they got way too soft. Suggestions? Pickling cukes vs. English hothouse cukes?
Kirby cucumbers are best for pickling, in my opinion. They are the variety commonly used for the typical dill pickle. They're often found fresh in summertime. I see them occasionally at supermarkets, but make sure you by very firm, unblemished Kirbys and pickle them soon after purchase. I have found that they don't keep well.
I like them best for salads, too -- they're very crisp and tasty.
June is a trusted source on General Cooking.
Kirby cukes are the best that are widely available. I amde some cornichons from tiny Persian cukes last summer, but I wouldn't have known of them or how to source them except for the farmer at the Greenmarket who grows them.
My mother always gets Kirby's in NY, but I can't find them here in the suburbs in MA. Whole Foods has hothouse English cukes and sometimes pickling cukes - which don't really look like Kirby's.
Tell me about the cornichons
Can't seem to find how to make that pickle
Or which cukes to use
I have planted Persian cukes year
Did u process in boiling wTer bath?
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