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French · Preserve / ferment
Cornichons
Tiny cucumbers salted for a few hours, then packed in a jar with shallots, bay, peppercorns and dried chile and covered in white wine vinegar. After a month they are the sharp little pickles that belong beside pate.
- YieldServes 8
- Hands-on1 h
- Total30 d
- Difficulty
Ingredients
- 380 gcornichons or small American pickling cucumbers, true cornichons 4 to 5 cm long, or pickling cucumbers 2.5 to 4 cm; blossom ends removed (about 7/8 lb)
- 2 tbsppickling salt
- 2½shallots, peeled
- ½Mediterranean bay leaf
- 7whole black peppercorns
- 1½small dried hot peppers, such as japonés or de árbol
- 320 mlwhite wine vinegar (at least 5 percent acidity), about 1 1/4 cups, enough to cover well
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