This cornichon pickles recipe is for the tart, little pickles traditionally served with appetizer platters, smoked meat and fish, and in tartines. These homemade treats are so easy to make and have a delicious advantage over store-bought gherkins. Use this recipe and learn how to make cornichon pickles in your own kitchen.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 2 pints or 12 to 16 servings
- 2 pounds fin de meaux cucumbers (2-inches long is best) or pickling cucumbers cut into 1/2-inch spears
- 1/2 cup kosher salt, divided
- 2 cups white distilled vinegar
- 1 tablespoon finely chopped white onion
- 1 clove garlic, peeled and halved
- 1 teaspoon chopped, fresh dill
- 1 1/2 teaspoons black peppercorns
- 2 cloves
- 2 bay leaf
Toss the cucumbers in 1/4 cup plus 2 tablespoons of the salt. Arrange the cucumber on a single layer on a double-layer of clean kitchen towels. Allow the salt to draw the moisture out of the cucumbers for 90 minutes. Rinse the cucumbers thoroughly.
In a medium saucepan, heat the vinegar, 2 cups water, and the remaining salt to a boil over medium-high heat. Sterilize 2 1-pint jars, along with their lids and rings, and keep them hot until ready to fill with the pickling mixture.
Divide the onions, garlic, chopped dill, peppercorns, cloves, and bay leaves between the 2 sterilized jars. Pack the cucumber into the jars, leaving 1/2-inch headspace from the top of the jars. Fill the jars with the hot vinegar mixture, leaving 1/4-inch headspace form the top of the jars. Tap the jars to remove any air bubbles, cap the jars, and process them for 10 minutes in a boiling-water canner.
Cool the jars, and store them in a cool, dark place for at least 3 to 4 weeks before opening.
This cornichon pickles recipe makes two 1-pint jars or 12 to 16 servings.