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 -

Recipe information

Cooking:

Servings per container:

Source:

More details

Ingredients for - Cornichon-Style Pickles

1. 2 lb. small pickling cucumbers -

2. 1/2 c. kosher salt -

3. 2 c. white distilled vinegar (5% acidity) -

4. 1 clove garlic -

5. 1 tbsp. onion -

6. 1/2 tbsp. peppercorns -

7. 2 whole cloves -

8. 2 bay leaves -

How to cook deliciously - Cornichon-Style Pickles

1. Stage

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.

2. Stage

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 (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.