This recipe was given to me by one of my favorite farmers at my local market in Louviers, Normandy.
Ingredients
Yield: 1 quart cornichons
Step 1
In a large bowl toss the cornichons with the salt. Turn them out into a tea towel, gather the towel by the four corners and hang it from the faucet over the sink, for 2 hours. Alternatively, set the cornichons in their towel in a strainer in the sink.
Step 2
Place the tarragon in a quart jar, then evenly layer the cornichons with the garlic, onions, and the other herbs, until they reach about 1/2-inch below the top of the jar. Bring the vinegar to a boil and pour it over the ingredients in the jar, making sure to cover them, and leaving about 1/2-inch headroom in the jar. Seal the jar, and place it in a cool, dark spot for three weeks, before opening.
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Reviews (5)
Back to Top我已经做了一批,他们是美味!和I don't normally love pickles - but these are very tasty. I grew some French cucumbers especially bred for cornichons this year and am very pleased with the results. But I do have questions for more experienced pickle makers: 1) I tossed the cornichon with salt and let them sit but absolutely nothing happened - which I sort of expected as they are not peeled, so how would the salt draw out moisture through the peel? I'm considering skipping this step for the next batch. 2) Like another poster I am concerned about how long they will keep without water bath processing. Any advice from experienced picklers?
pdxgourmet
Portland OR
8/5/2017
I'm getting ready to start these now - but I will process in a hot water bath for 10 minutes.
dinnerbelle221
Minneapolis, MN
7/19/2016
As these aren't canned properly, how long do you think they'll keep in the pantry? And in the refrigerator?
creative_guy
Connecticut
7/15/2016
I loved these cornichons! For the last couple of years I have been growing cucumbers specifically for cornichons. This is the best recipe I have found. Making cornichons is a bit time consuming, but the results are always the first to run out in my pantry. So they are worth the work.
JWilson
Sebastopol, CA
4/21/2016
What a wonderful recipe! Easy and the result is terrific! A lovely diversion to the same old smame old of canning season!
Rosie
Minneapolis, Land of 10,000 Lakes!
8/13/2000
