Cornichons -- French for "gherkins" -- are tart pickles made from tiny gherkin cucumbers.
Found on countryliving
Makes 2 pints
2 pound(s) small pickling cucumbers, cut into 1/2-inch spears
1/2 cup kosher salt
2 cup(s) white distilled vinegar (5% acidity)
1 clove garlic, halved
1 tablespoon(s) onion, chopped
1/2 tablespoon peppercorns
2 whole cloves
2 bay leaves
Prepare the cucumbers: In a large nonreactive bowl, toss cucumbers with 1/4 cup plus 2 tablespoons salt. Transfer to a cheesecloth-lined colander and let drain for 2 hours. Rinse cucumbers thoroughly with cold water and set aside.
Process the pickles: Combine vinegar, 2 cups water, and remaining salt in a small saucepan over high heat and bring to a boil; reduce heat to medium and set aside. Sterilize two 1-pint jars and keep hot. Divide the garlic, onion, peppercorns, cloves, and bay leaves between the jars. Add the cucumbers up to 1/2 inch from the top of each jar.
Pour the hot vinegar mixture over the cucumbers, leaving 1/4 inch headspace. Remove any air bubbles, securely cap each jar, and process using the boiling-water canning method for 10 minutes. Cool jars, check for proper seals, and store in a cool, dark place at least 3 weeks before opening. Will keep for up to 1 year. Thoroughly cooled, unprocessed pickles will keep refrigerated for up to 1 month.