Cold Pickled Cornichons – Cornichons by the Cold Method

Rating: 3.00 / 5.00 (4 Votes)

Total time: 45 min

Servings: 3.0 (servings)



Put the small cucumbers in a stainless steel or stoneware baking dish and sprinkle with the salt. Steep for 1 day, turning frequently to the other side in between. After 1 day, the cucumbers should be quite soft and pliable. Wipe each cucumber extra to remove the salt. Rinse canning jars with hot water and drain with the opening facing down. Add the cucumbers and the following ingredients to each jar: 2 whole peeled garlic cloves, a few pearl onions, 1 stalk of thyme and/or tarragon, 1 bay spice, and 1/2 tsp. peppercorns and cloves. Cover with the vinegar, seal, and let stand for 5 weeks until ready to use.

This way you get firm, spicy pickles that keep up to 6 months.

Thyme), 1/2 quart tarragon vinegar, 1 1/2 quarts red wine vinegar. Stoneware crock.

Very sour, addition of little sugar test.

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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