Cornichon Recipe

Sterilize jars

Wash jar(s) and lids with hot soapy water and rinse. Place jars in a pot of boiling water for 10 minutes to sterilize; keep them hot until ready to use. Alternatively run through a hot dishwasher cycle and keep hot.

Trim cornichons: remove blossom ends (the seedy ends) if desired and cut any large bumps; leave whole. Rinse thoroughly under cold water and pat dry. If some are larger than 1 1/2 in (3–4 cm), slice lengthwise to ensure even pickling.

In a small saucepan combine water, white vinegar, sugar and kosher salt. Add the black peppercorns, mustard seeds and bay leaf. Bring mixture to a gentle boil over medium heat, stirring to dissolve sugar and salt. Once boiling, reduce heat and simmer 1 minute, then remove from heat.

Taste the brine carefully (after slightly cooling) and adjust: it should be bright and slightly tart; add up to 1/2 teaspoon more sugar or salt if desired. Let the brine cool for 5 minutes so it is very warm but not scalding for the jars.

Place 1 fresh dill head and 2 dill sprigs into the bottom of the hot sterilized jar. Add the peeled garlic cloves.

Pack cornichons tightly into the jar upright to maximize number, leaving about 1/2 inch (12 mm) headspace at top.

Pour the hot brine over the cornichons, covering them completely and maintaining the 1/2 inch headspace. Use a clean utensil to dislodge air bubbles by sliding it around the inside of the jar. Wipe the rim clean with a hot damp cloth and seal with the lid.

Let the jar cool to room temperature on the counter (about 1–2 hours). Once cool, refrigerate. For best flavor, allow the cornichons to pickle at least 48 hours; optimal flavor after 1 week. Store refrigerated for up to 3 months. If you prefer shelf-stable canning, process sealed jars in a boiling water bath for 10 minutes (adjust for altitude) before cooling — follow standard home canning safety guidelines.