Cucumber 'Parisian Pickling'
Cucumis sativusThe best-known French pickling variety from the 1890s. The crunchy ‘horned’ fruits should be pickled when young (at 50-60 days) and used as cornichons, or left to grow (70-80 days) and pickled as gherkins. Harvest small pickles from 7 weeks.
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Cucumber 'Parisian Pickling'
The best known pickling variety from the 1890's that can be eaten fresh or used for gherkins. 50-60 days for pickling, as the French describe as Cornichons. 70-80 days for eating fresh. Burpless.