True French Cornichons

Name: True French Cornichons
Cuisine: French
Ingredients: Sea salt for sprinkling the cucumbers plus 1 tablespoon; Sea salt for sprinkling the cucumbers plus 1 tablespoon; 12 silverskin onions, peeled; 6 small purple shallots, peeled and separated into single bulbs; 1 pound pickling cucumbers, 2 inches x ⅓ inch; 12 white peppercorns; 12 black peppercorns; 4 cups white wine vinegar, 5 to 6% acetic acid; 5 large leafy sprigs fresh French tarragon, washed and dried; 12 tiny cloves garlic, peeled; 4 cups white wine vinegar, 5 to 6% acetic acid

Preparation info

LFR—
one
1½ quart jar

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

Cornichons are tiny pickling cucumbers preserved in pure vinegar without a trace of sugar, although some sugar is provided by the silverskin onions and shallots. Cornichons are present on all French tables to enjoy with cold cuts, hamburgers, and grilled chicken—they are the most beloved condiment for “zhe barbeque.”

Ingredients

1 pound pickling cucumbers, 2 inches x ⅓ inch
Sea salt for sprinkling the

Europe
France
Condiment
Gluten-free
Vegan

Method

Using a small brush, scrub all the small spines off the surface of the cucumbers. Put them in a bowl and sprinkle them abundantly with sea salt. Cut a cross into the root ends of the shallots, onions, and garlic cloves. Toss them into the bowl of salted cucumbers and let stand 1 hour. Rinse all the vegetables under cold running water and pat dry in a kitchen towel.

Over medium heat, bri