Classic French Cornichon Pickles
Tiny, tart, and crunchy pickled cucumbers are a perfect accompaniment for various French dishes.
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Instructions
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Start boiling water for a boiling-water canner.
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Toss cucumbers with 1/4 cup plus 2 tablespoons of salt, spread them on towels for 90 minutes to draw out moisture, then rinse thoroughly.
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Sterilize two 1-pint jars with lids and rings; keep them hot.
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In a saucepan, bring vinegar, water, and 2 tablespoons of salt to a boil.
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Divide onion, garlic, dill, peppercorns, cloves, and bay leaves into the sterilized jars.
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Pack cucumbers into jars, leaving 1/2-inch headspace.
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Fill jars with the hot vinegar mixture, leaving 1/4-inch headspace.
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Tap jars, cap them, and process for 10 minutes in the boiling-water canner.
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Cool jars, then store in a cool, dark place for three to four weeks before opening.