Pickles, those tangy, crunchy delights, hold a special place in culinary traditions worldwide. But have you ever wondered about the diminutive cucumbers destined for a life submerged in brine? These aren’t your everyday salad cukes, and they often go by a few different names depending on their specific characteristics and purpose. Let’s dive into the fascinating world of small pickling cucumbers and explore what they are called, how they differ, and why they are so perfect for preservation.
Understanding Pickling Cucumbers
Before we delve into specific names, it’s important to understand what distinguishes a pickling cucumber from other varieties. It’s not simply a matter of size. Pickling cucumbers possess distinct traits that make them ideal for the brining and fermentation process.
Key Characteristics of Pickling Cucumbers
Pickling cucumbers are selected for their:
- Size: They are generally smaller than slicing cucumbers, typically ranging from 2 to 6 inches in length. This size allows for optimal brine penetration and a good crunch.
- Skin: They have thinner, less waxy skins than slicing cucumbers. This allows the brine to permeate the cucumber more easily, resulting in a more flavorful and uniformly pickled product. The skin should also be firm enough to withstand the pickling process without becoming mushy.
- Flesh: Pickling cucumbers have firmer flesh and fewer seeds compared to their slicing counterparts. The firm flesh maintains its texture during pickling, while fewer seeds contribute to a better overall mouthfeel.
- Shape: They tend to be more uniform in shape, often cylindrical or slightly blocky, making them easier to pack into jars.
- Taste: While raw pickling cucumbers can be slightly bitter, they are generally less bitter than slicing cucumbers, especially when properly prepared for pickling.
Why These Characteristics Matter for Pickling
The specific characteristics of pickling cucumbers are crucial for achieving a successful and delicious pickle. Thinner skins allow the brine to work its magic, infusing the cucumber with flavor and preserving it effectively. Firmer flesh and fewer seeds prevent the pickle from becoming soggy or mushy during the pickling process. The smaller size allows for consistent brining throughout the cucumber.
Common Names for Small Pickling Cucumbers
While there isn’t one single universally accepted name for all small pickling cucumbers, several terms are commonly used. The specific name often depends on the variety of cucumber, its size, and intended use.
Gherkins: The Tiny Titans of Pickling
Perhaps the most well-known name for small pickling cucumbers is gherkin. This term generally refers to very small cucumbers, often only 1 to 2 inches in length. Gherkins are typically harvested when they are quite young and are known for their intense crunch and slightly tart flavor. The term “gherkin” is often associated with European-style pickles, particularly those from Germany and France.
- Cornichons: A specific type of gherkin, cornichons, are a staple in French cuisine. These are extra-small gherkins, usually no more than 2 inches long, and are pickled with tarragon and other aromatic herbs. They are often served as an accompaniment to pates, cheeses, and charcuterie. Cornichons have a distinctive slightly sweet and tangy flavor.
Pickling Cucumbers: A Broader Term
The term “pickling cucumbers” is a more general term that encompasses a wider range of small cucumbers specifically bred for pickling. These cucumbers are typically larger than gherkins, ranging from 2 to 6 inches in length. Many different varieties of cucumbers fall under this category.
- Specific Varieties: Within the broader category of pickling cucumbers, you’ll find specific varieties such as ‘National Pickling’, ‘Boston Pickling’, ‘Liberty’, and ‘Bush Pickle’. Each variety has its own slightly different characteristics in terms of size, shape, and flavor. These varieties are carefully cultivated to maximize their pickling potential.
Baby Cucumbers: Sometimes, But Not Always
The term “baby cucumbers” can sometimes refer to small pickling cucumbers, especially when they are harvested at a very young stage. However, it’s important to note that “baby cucumbers” can also refer to other small cucumber varieties that are not specifically intended for pickling. These other baby cucumbers might be used in salads or as a snack. Therefore, it’s important to check the specific variety and intended use before assuming that all “baby cucumbers” are suitable for pickling.
Distinguishing Between Varieties
It’s important to be able to distinguish between different types of small cucumbers, especially if you are planning to make your own pickles. Using the wrong type of cucumber can result in a soggy, flavorless pickle.
Visual Cues
- Size: As mentioned earlier, size is a key indicator. Gherkins are the smallest, followed by standard pickling cucumbers.
- Skin: Look for thin, bumpy skins. Avoid cucumbers with thick, waxy skins.
- Shape: Pickling cucumbers tend to be more uniform and cylindrical.
Taste and Texture
- Firmness: Pickling cucumbers should be firm to the touch. Avoid cucumbers that feel soft or mushy.
- Seed Content: Pickling cucumbers should have relatively few seeds.
Labeling
When purchasing cucumbers at the store, check the labeling carefully. Look for labels that specifically state “pickling cucumbers” or list a specific pickling variety such as ‘National Pickling’.
Popular Pickling Cucumber Varieties
Here is an overview of common pickling cucumber varieties.
| Variety | Size (inches) | Characteristics | Best Uses |
| —————- | ————- | —————————————————– | —————————————— |
| National Pickling | 3-5 | High yielding, blocky shape, excellent crunch | Dill pickles, sweet pickles |
| Boston Pickling | 3-4 | Early maturing, slightly tapered shape, crisp texture | Fermented pickles, quick pickles |
| Liberty | 4-6 | Disease resistant, uniform shape, smooth skin | Bread and butter pickles, relish |
| Bush Pickle | 3-4 | Compact vines, good for small gardens, prolific | Small-batch pickles, refrigerator pickles |
| Cornichon | 1-2 | Extra small, spiny skin, tart flavor | French-style pickles, charcuterie boards |
Tips for Pickling Success
Once you’ve chosen the right cucumbers, here are a few tips to ensure pickling success:
- Use Fresh Cucumbers: The fresher the cucumbers, the crisper the pickles will be. Ideally, use cucumbers that have been harvested within 24 hours.
- Trim the Blossom End: The blossom end of the cucumber contains enzymes that can cause softening. Trim off about 1/16 inch from the blossom end before pickling.
- Use Pickling Salt: Pickling salt, also known as canning salt, is pure sodium chloride without any additives like iodine or anti-caking agents. These additives can darken the pickles and affect their flavor.
- Follow a Reliable Recipe: Use a tested and trusted pickling recipe to ensure food safety.
- Process Properly: Properly process the jars in a boiling water bath canner to create a vacuum seal and prevent spoilage.
Beyond the Pickle Jar: Other Uses for Small Cucumbers
While primarily known for pickling, small cucumbers can also be enjoyed in other ways:
- Salads: Thinly sliced small cucumbers can add a refreshing crunch to salads.
- Snacks: Serve small cucumbers with dips or hummus for a healthy and satisfying snack.
- Garnishes: Use small cucumbers as a decorative garnish for cocktails or appetizers.
- Relishes: Chop small cucumbers and add them to relishes for added texture and flavor.
In conclusion, while “gherkin” is a popular term, “pickling cucumber” is a broader and more encompassing term for small cucumbers specifically bred for pickling. Understanding the different characteristics and varieties of these tiny cucumbers will help you choose the right ones for your pickling adventures and create delicious, crunchy pickles that you can enjoy for months to come. So, the next time you reach for a jar of pickles, remember the fascinating journey of these small but mighty cucumbers from garden to jar!
What exactly defines a small pickling cucumber?
A small pickling cucumber is generally characterized by its size, skin texture, and suitability for pickling. These cucumbers are typically shorter and narrower than slicing cucumbers, often reaching a length of 2 to 5 inches. They possess a firm, crisp texture and a thin, slightly bumpy skin that holds up well during the pickling process, preventing them from becoming overly soft or mushy.
The defining factor isn’t solely size, but also the internal seed development and skin characteristics. Small pickling cucumbers are harvested before their seeds fully mature, ensuring a desirable texture and flavor in the final pickled product. The skin is also crucial as it allows the pickling brine to penetrate evenly without causing the cucumber to become waterlogged or lose its crunch.
What are some common names used for small pickling cucumbers?
While “small pickling cucumbers” is a descriptive term, there are several other common names you might encounter. These include gherkins, cornichons (especially in French cuisine), and sometimes simply “pickling cucumbers.” The specific name used can often depend on the region or the size and variety of the cucumber itself.
Gherkins and cornichons are often used interchangeably, although cornichons typically refer to a specific, very small and tart variety. Regardless of the specific name, these small cucumbers are all bred or chosen for their suitability for pickling, ensuring a satisfyingly crisp and flavorful result.
What are some popular varieties of small pickling cucumbers?
Several cucumber varieties are specifically bred for pickling due to their desirable characteristics. These include the ‘National Pickling’ cucumber, known for its high yield and consistent size, and the ‘Boston Pickling’ variety, an heirloom type prized for its exceptional flavor and crispness. Another popular choice is the ‘Liberty’ cucumber, a hybrid known for its disease resistance and suitability for various pickling styles.
Beyond these well-known varieties, many regional or locally adapted pickling cucumbers exist. Gardeners often choose varieties based on their growing conditions, desired flavor profile (sweet, dill, etc.), and pickling recipe. Experimenting with different varieties can lead to discovering unique and delicious pickled cucumbers.
Are small pickling cucumbers different from regular cucumbers?
Yes, small pickling cucumbers differ significantly from regular slicing cucumbers in several key aspects. Slicing cucumbers, intended for fresh consumption, are typically larger, have thicker skins, and possess a higher water content. This makes them less ideal for pickling, as they tend to become soft and lose their crispness during the pickling process.
In contrast, pickling cucumbers have thinner skins, a denser flesh, and a lower water content. These characteristics allow them to absorb the pickling brine effectively without becoming soggy. Furthermore, their smaller size makes them easier to pack into jars and ensures a more uniform pickling process.
Where can I find small pickling cucumbers?
Finding small pickling cucumbers depends on the time of year and your location. During the late summer and early fall, you can often find them at farmers’ markets, roadside stands, and local grocery stores that prioritize seasonal produce. These are the peak seasons for cucumber harvesting.
Alternatively, you can grow your own pickling cucumbers! Seeds for pickling varieties are readily available online and at garden centers. Growing your own allows you to control the size and freshness of your cucumbers, ensuring the best possible pickling results. Check your local nurseries for recommendations on varieties suited to your climate.
What makes small cucumbers ideal for pickling?
The size and skin characteristics of small cucumbers make them ideally suited for pickling. Their smaller size allows for quicker and more uniform penetration of the pickling brine, ensuring that the entire cucumber is thoroughly infused with flavor and preserved effectively. This prevents spoilage and results in a consistent taste throughout the pickle.
Their thin, slightly bumpy skin also plays a crucial role. The bumps and ridges create tiny pockets that allow the brine to adhere and penetrate more easily. This ensures that the cucumbers retain their crispness and texture during the pickling process, preventing them from becoming mushy or waterlogged.
Can I use regular cucumbers to make pickles?
While you can technically use regular slicing cucumbers to make pickles, the results may not be as desirable. Due to their thicker skin and higher water content, slicing cucumbers tend to become softer and less crisp during the pickling process compared to pickling cucumbers. The final product may lack the satisfying crunch associated with traditionally pickled cucumbers.
If you choose to use slicing cucumbers, consider removing some of the seeds and peeling them partially to allow for better brine penetration. You may also need to adjust your pickling recipe and process to compensate for the higher water content, potentially using more vinegar or salt. However, for the best results and a consistently crunchy pickle, sticking with designated pickling cucumber varieties is recommended.