Recipe Archives->Preserving->Cornichons

CORNICHONS

1 generous pound cornichons 
2 scant tablespoons coarse salt
1 leafy sprig fresh tarragon
1 clove garlic, cut lengthwise in quarters
1/2 cup very small pearl onions, peeled
10 peppercorns
2 to 3 whole cloves
1 bay leaf
3 cups white vinegar

In a large bowl toss the cornichons with the salt. Turn them out
into a dish towel, gather the towel by the four corners and hang it
from the faucet over the sink, for 2 hours. Alternatively, set the
cornichons in their towel in a strainer in the sink.

Place the tarragon in a quart jar, then evenly layer the cornichons
with the garlic, onions, and the other herbs, until they reach
about 1/2-inch below the top of the jar. Bring the vinegar to a
boil and pour it over the ingredients in the jar, making sure to
cover them, and leaving about 1/2-inch headroom in the jar. Seal
the jar, and place it in a cool, dark spot for three weeks, before
opening.

Yield: 1 quart cornichons.

Printable version: cornichons.txt.