Cornichons Recipe

Quick Pickled Cornichons

1. 1

   Prepare jar and cucumbers

   Sterilize or thoroughly clean a 16–24 oz jar and lid with hot, soapy water; rinse well. Trim any blossom ends from the cornichons and slice any very large ones lengthwise so all fit snugly in the jar. Place the dill sprigs, smashed garlic cloves, bay leaf, mustard seeds, peppercorns and red pepper flakes (if using) into the bottom of the jar.

2. 2

   Make brine

   In a small saucepan combine the white wine vinegar, water, granulated sugar, and kosher salt. Bring to a simmer over medium heat, stirring until the sugar and salt dissolve completely. Once dissolved, remove from heat and let the brine cool for 2 minutes (hot but not boiling is fine).

3. 3

   Pack jar

   Pack the cornichons tightly into the jar on top of the aromatics, leaving about 1/2 inch headspace. Pour the hot brine over the cornichons, making sure the cucumbers are fully submerged. Use a spoon to release any trapped air bubbles, and add a little more brine or water if needed to maintain 1/2 inch headspace.

4. 4

   Seal and rest

   Wipe the jar rim clean, screw on the lid tightly and let the jar cool to room temperature (about 30–45 minutes). Once cool, refrigerate the pickles.

5. 5

   Wait and serve

   For best flavor, let the cornichons pickle at least 24 hours before eating; they improve over 2–3 days. Stored in the refrigerator, they will keep for up to 4 weeks.