Classic French Cornichon Pickles
Cornichon pickles are tiny, tart, and crunchy and perfect with certain French dishes. Make your own with this easy recipe.
- Preparation:
- Cooking:
- Total:
- Serves: 16 persons
Ingredients
- 2pounds fin de meaux cucumbers (2-inches long is best)
- ½cup kosher salt (divided)
- 2cups white distilled vinegar
- 2cups water
- 1tablespoon white onion (finely chopped)
- 1clove garlic (peeled and halved)
- 1teaspoon fresh dill (chopped)
- 1 ½teaspoons black peppercorns
- 2cloves
- 2bay leaves
Instructions
Step 1
Gather the ingredients.Step 2
In a large bowl, toss cucumbers in 1/4 cup plus 2 tablespoons of salt.Step 3
Arrange cucumbers in a single layer on paper towels or clean kitchen towels to allow salt to draw moisture out of cucumbers. Let sit for 90 minutes, then rinse cucumbers thoroughly.Step 4
Sterilize 2 (1-pint) jars, along with their lids and rings, and keep hot until ready to fill with pickling mixture.Step 5
In a medium, nonreactive saucepan over medium-high heat, bring vinegar, water, and remaining 2 tablespoons of salt to a boil.Step 6
Divide onion, garlic, dill, peppercorns, cloves, and bay leaves between the 2 sterilized jars.Step 7
Pack cucumbers into the jars, leaving 1/2-inch of headspace.Step 8
Fill jars with hot vinegar mixture, leaving 1/4-inch headspace from the top of the jars.Step 9
Tap jars to remove any air bubbles, cap jars, and process them for 10 minutes in a boiling-water canner.Step 10
Cool jars and store in a cool, dark place for at least three to four weeks before opening.