? for Carol (or anyone else who has canned cornichons)
I ordered a French cornichon seed (as well as an American pickling cuke - Little Leaf) and am now looking for recipes. I have The Joy of Pickling, but Linda Z's recipe is for an unprocessed vinegar (not fermented) pickle. It's in this thread, along with some others.
I'd like to know if I could use Linda Z's recipe (as the pirates say, "it's more like guidelines" since she suggests other types of vinegar and herbs/spices), but heat the vinegar and process (how long?) like you would an American pickle? Or will it destroy the flavor and crispness? I've never used Pickle Crisp, plan on buying some next summer, I know it's not "French" but is that a good option (I was going to use it in kosher dills, not sure about bread and butters since I don't know if it affects the taste).
If anyone's got a great cornichon recipe that can be BWB'd, I'd love it! Thanks.