Cornichons a Cru
From cheryilyn 16 years ago
- - to make
- Serves 1
This recipe came from The Joy of Pickling by Linda Ziedrich. This is a classic French pickle. Common additions are garlic, cloves, and thyme, mustard, coriander, allspice, or even cinnamon. The French often use red wine vinegar, which makes for a delicious if less pretty pickle. Read more See less
Ingredients
- 1 ¼ lbs, cornichons (1 ½- 2") or American-type pickling cucumbers (1- 1 ½ ") shopping list
- 3 T. pickling salt shopping list
- 4 shallots, peeled shopping list
- 2 cloves garlic shopping list
- 1 bay leaf shopping list
- 2 tarragon sprigs shopping list
- 10 black peppercorns shopping list
- 2 small dried chile peppers shopping list
- 2 C. white wine vinegar shopping list
How to make it
- Makes 1 Quart
- Wash cucumbers gently, rub off the tiny spines if you're using cornichon, and remove blossom ends. In a bowl, mix cucumbers with salt. Let cucumbers stand 24 hours.
- Drain cucumbers. Rinse them in cold water, and pat each one dry with a clean towel. Pack cucumbers into a sterile 1-quart jar, interspersing among them shallots, garlic, bay leaf, tarragon, peppercorns, and chile peppers, and leaving at least 1” headspace. Fill jar to the brim with vinegar. Cover jar tightly with a nonreactive cap, preferably one that is all plastic. Store jar in a cool, dry, dark place.
- The cornichons will be ready to eat in 1 month, and will keep well, unopened, for about 1 year.
People Who Like This Dish 1
- notyourmomma South St. Petersburg, FL
- uk2nyc West Hollywood, LA
- cheryilyn Salem, OR
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The Rating
Reviewed by 2 people-
Finally a way to make the cornichon to go with my favorite pate. Those little pickles are so expensive. YUMMY
notyourmomma
in South St. Petersburg loved it
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yumm.. cant wait to try this on a burger :)
uk2nyc
in West Hollywood loved it
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