Cornichon-Style Pickles

Name: Cornichon-Style Pickles
Yield: 2
Ingredients: 2 lb. small pickling cucumbers; 1/2 c. kosher salt; 2 c. white distilled vinegar (5% acidity); 1 clove garlic; 1 tbsp. onion; 1/2 tbsp. peppercorns; 2 whole cloves; 2 bay leaves

Published: Jun 25, 2007

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Cornichons -- French for "gherkins" -- are tart pickles made from tiny gherkin cucumbers. Finding these cucumbers can prove difficult, so we created an equally tasty and petite alternative by slicing the smallest available pickling cucumbers into thin spears. Store either in vacuum-sealed Mason jars or packed in glass-topped jars and refrigerated.

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Ingredients

2 lb. small pickling cucumbers
1/2 cup kosher salt
2 cups white distilled vinegar (5% acidity)
1 clove garlic
1 Tbsp. onion
1/2 Tbsp. peppercorns
2 whole cloves
2 bay leaves

Directions

1. Step 1Prepare 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.
2. Step 2Process 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 (see Related Links) 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.