Thursday, September 22, 2016

In A Pickle... Cornichon Style Pickles


Cornichon-Style Pickles

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.

1 comment:

  1. I am determined to grow more cucumbers next year. For some reason I have not had that much luck growing them. It must be our soil, because everything else grows wonderfully. Do you have a tip? I wold love to try making pickles next year.

    ReplyDelete

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