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
Reviews & Comments 2

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    " It was excellent "
    notyourmomma ate it and said...
    Finally a way to make the cornichon to go with my favorite pate. Those little pickles are so expensive. YUMMY
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    " It was excellent "
    uk2nyc ate it and said...
    yumm.. cant wait to try this on a burger :)
    Was this review helpful? Yes Flag

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