This winter, I’ve been eating tons of charcuterie, and that means enjoying bursts of tangy deliciousness from nibbling on cornichons in between the savory cured meats and pâtés.  I’ve always assumed that the cucumbers that are pickled to make cornichons are simply cucumbers that are harvested when they are tiny.  Turns out I was wrong.

Cornichons are actually made from cucumber varieties that are really small when they are fully mature.  I am going to try the variety Parisienne Cornichon de Bourbonne this summer.  Can’t wait to harvest my first crop of tiny cucumbers!