Cornichons Can Be Made at Home

Question: Help, I’m looking for a recipe for cornichons--how to pickle them.

Answer: The following recipe comes from “Fancy Pantry” (Workman Publishing, 1986: $11.95). Author Helen Witty warns: “Obtaining cucumbers that are tiny enough can be a difficulty. The best solution is to grown your own, and this is easy if you have a sunny garden spot. You’ll need either seeds of gherkins, a small, prickly sort (seed catalogues list them) or of another cucumber variety recommended for pickling.

“If you grow the pickling kind, gather the young fruits when they’re gherkin-size, an inch or two long. If you rely on a farm stand for raw material, try asking in June about ordering a batch of their pickling cucumbers gathered when they are no more than two inches long. You might even find a farmer who will let you pick your own,” Witty suggests.

The cucumbers should be pickled as soon as possible after they have been picked, preferably the same day.

COLD-PICKLED CORNICHONS

4 to 5 quarts (6 pounds) cucumbers, preferably no more than 1 inch long

1 1/2 cups coarse (kosher) salt or 1 1/4 cups pickling salt

1/4 cup white wine or distilled white vinegar

18 to 24 (4- to 6-inch) sprigs fresh tarragon

6 large or 10 medium shallots, sliced

1 tablespoon mustard seeds

1 tablespoon peppercorns

1 teaspoon whole allspice, optional

1/4 teaspoon whole cloves, optional

2 quarts white wine vinegar, about

Cover cucumbers with cold water and wash each with soft cloth, being careful to remove any remnants of blossoms. Do not scrub.

Rinse and drain cucumbers, then mix gently with salt in stainless-steel or ceramic bowl. Cover bowl with cloth and let stand 24 hours, turning cucumbers occasionally in brine that forms.

Drain cucumbers. Swish through 3 quarts cold water mixed with 1/4 cup white wine or distilled white vinegar. Drain cucumbers, then wipe each dry with soft cloth.

Scald and drain 2 1/2-gallon or 2-liter jars or crocks. Dividing all ingredients equally, layer cucumbers with tarragon, shallots, mustard seeds, peppercorns, allspice and cloves.

Pour in enough white wine vinegar to cover cucumbers and seasonings by at least 2 inches. Amount of vinegar needed will depend on shape of container and size of cucumbers. Cover containers with airtight lids or 2 layers plastic wrap, held in place with rubber bands.

Store pickles in cool, dark place 1 month. Once pickling is complete, cornichons may be packed in smaller jars. Be certain to cover pickles well with vinegar mixture and close jars securely. Makes about 4 quarts.