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Epicurious

Monique's Cornichons

By Susan Herrmann Loomis

4.8

(5)

This recipe was given to me by one of my favorite farmers at my local market in Louviers, Normandy.

Recipe information

  • Yield

    Yield: 1 quart cornichons

Ingredients

About 1 generous pound of cornichons (tiny, finger-sized cucumbers)
2 scant tablespoons coarse salt
1 leafy sprig fresh tarragon
1 clove garlic, cut lengthwise in quarters
1/2 cup very small pearl onions, peeled
10 peppercorns
2 to 3 whole cloves
1 bay leaf
3 cups white vinegar

Preparation

  1. 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.

TagsFrenchEuropeanCucumberVegetableTarragonHerbs & SpicesPearl OnionOnionRoot VegetableVeganDairy FreeNut FreeGluten FreeEasyMake AheadMeal PrepSimmerEpicurious
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