Lisa Atwood, Rebecca Courchesne, Rick Field

Cornichons

Name: Cornichons
Yield: Makes 6 half-pint (8-fl oz/250-ml) jars
Ingredients: 1 lb (500 g) cornichons (European gherkins) or miniature pickling cucumbers, about 1½ inches (4 cm) long; 1 lb (500 g) cornichons (European gherkins) or miniature pickling cucumbers, about 1½ inches (4 cm) long; 2 Tbsp mustard seeds; 2 Tbsp green peppercorns; 12 fresh tarragon sprigs; 1 Tbsp plus 1 tsp kosher salt; 2 cups (16 fl oz/500 ml) white wine vinegar (6 percent acidity)

Preparation info

Makes
6
half pint jars

Difficulty
Easy

Appears in

The Art of Preserving

By Lisa Atwood , Rebecca Courchesne and Rick Field

Published 2012

About

These homemade cornichons, infused with fresh tarragon and green peppercorns, are nothing like their store-bought counterparts. Look for small pickling cucumbers at farmers’ markets, or grow them yourself. Pair with pâté and a baguette for a simple picnic.

Ingredients

2 cups (16 fl oz/500 ml) white wine vinegar (6 percent acidity)
1

Preserve
Vegan
Gluten-free

Method

Have ready hot, sterilized jars and their lids.

In a large nonreactive saucepan, combine the vinegar and salt. Add 2 cups (16 fl oz/