French Pickled Cornichons
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Serves/Makes: 4 qts. | Ready In: > 5 hrs
Ingredients:
2 pounds cornichons (French pickles)
1 cup coarse sea salt
several sprigs fresh tarragon
several sprigs fresh thyme
1 bay leaf
6 cloves garlic, peeled but left whole
whole peppercorns
2 small hot red peppers
3 quarts white vinegar, enough to cover pickles completely in jars
lemon slices, 1/2 inch thick
Directions:
Wash cornichons, rubbing briskly a few at a time to remove the furry edges. Put in a large colander and sprinkle liberally with salt. Let sit overnight in the sink or over a bowl to collect the liquid.
Drain and dry the cornichons with a clean dry towel (Rubbing is preferable to rinsing as some salt remains).
Place cornichons in any sized clean jars with tight-sealing lids. Place herbs around the pickles, adding slivers of peeled garlic cloves, several peppercorns, and a hot pepper, if desired, per jar.
Fill the jars to the top with cold vinegar straight from the bottle. Lay a lemon slice on top and close the lid tightly. Shake once or twice and put on the back of a shelf or in the corner of a counter for a week or so.
Taste the pickles as often as you like. They change in crunch and piquancy as they absorb the brine. They will be done in about a month or two.
Recipe Location: https://www.cdkitchen.com/recipes/recs/79/French-Pickled-Cornichons125712.shtml
Recipe ID: 96585
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