Gherkins

Used in hors d’oeuvres, with boeuf mironton and in various sauces, they can be bought in gourmet and specialty stores. They are easy to make at home. Choose very small (about 2-inch long) cucumbers, all roughly the same size. Wash and dry carefully and place them in a bowl. Sprinkle with salt and let stand for twenty-four hours, tossing them from time to time. Place them in a jar with a few pearl onions, a few cloves, a garlic clove, and a sprig of tarragon. Boil enough white vinegar to cover them and pour it over the vegetables. Let stand overnight. In the morning pour the vinegar into a pan and boil it again. Let the vegetables soak in it a second night. Repeat the boiling and soaking. The fourth day the gherkins are ready to use. Keep in a closed jar.