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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. Ingredients:
1 1/4 lbs, cornichons (1 1/2- 2 ) or american-type pickling cucumbers (1- 1 1/2 ) |
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:
1. Makes 1 Quart
2. 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.
3. 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.
4. The cornichons will be ready to eat in 1 month, and will keep well, unopened, for about 1 year.
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