|cornichons (sour gherkins)|
|extra-virgin olive oil|
|fresh dill, chopped|
Finely chop the onion, capers, and cornichons. Combine them with the vinegar, olive oil, and dill. Cover and let macerate overnight in the refrigerator.
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.