Recipe

Cornichons A Cru Recipe

	Cheryilyn / All my dishes 1 year, 9 months ago 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. ... More Prep:1440m Servings:1	Cheryilyn
	pickles

Does this look good? Yeah! / Nope

Fans

notyourmom

uk2nyc

Ingredients

1 ¼ lbs, cornichons (1 ½- 2") or American-type pickling cucumbers (1- 1 ½ ")

3 T. pickling salt

4 shallots, peeled

2 cloves garlic

1 bay leaf

2 tarragon sprigs

10 black peppercorns

2 small dried chile peppers

2 C. white wine vinegar

Directions

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.

Recent Gawkers