Sour Pickles

Cornichons au Vinaigre

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 100 Small Cucumbers
  • A Boiling Brine
  • 2 Dozen Whole Spices
  • An Ounce of Mustard Seed
  • 12 Small Red Peppers
  • 6 Blades of Mace
  • 8 Cloves
  • 2 Onions, Chopped


Take about one hundred small Cucumbers, and place them in a jar. Cover them with boiling brine that will be strong enough to bear an egg. Let them stand for several days. Then take them out of the brine, wipe them well, and place them in clean jars. Add two dozen whole spices, one ounce of mustard seed, and six blades of mace, eight cloves, two chopped onions, and the red peppers. Cover them with boiling vinegar and cork. In several weeks they will be ready to use.

If you wish the Pickles to be very green, put them into cold vinegar, and set on the stove, and let them heat slowly over a moderate fire till they are green; or, after the fourth day in which they have stood in the brine, pour this off, and take a porcelain-lined kettle and line the bottom with fig and grapevine leaves, put the Cucumbers in, with a small piece of alum, cover them closely with the vine leaves, and then steam slowly for four or five hours, till they are green. When a beautiful green, take out of the kettle, drain, season as above, pour over boiling vinegar, boil for five minutes, and they will be ready to be bottled for future use.