SAVOURY
Cornichons - Let’s get Pickling
French cornichons are tiny pickles and related to the cucumber. They have a lovely crunchy texture with that tart, pickly bite. Perfect served with smoked meat and fish.
- Prep Time15 min
- Cook Time10 min
- Total Time25 min
- Serving SizeMakes 4-5 450 ml jars
- Resting Time+ Overnight brining!
Ingredients
- 1 kg Medium pickling or ridged cucumber
- 85 g Coarse crystal sea salt
- 1 Tbsp. Black peppercorns
- 1/2 Tbsp. Coriander seeds
- 1 Tbsp. Yellow mustard seeds
- 1 Tsp. Pink peppercorns
- A few pieces of mace blades
- 2 Bay leaves
- 700 ml White wine vinegar, plus 3½ Tbsp.
Method
1
In a large bowl layer the cucumber with the coarse crystal sea salt, cover and leave overnight. Drain away the brine, then rinse.
2
To make the pickling vinegar, put all the spices in a medium saucepan. Toast over a low heat until they begin to smell aromatic. Add the bay leaves, shallots, pour in all of the vinegar and maple syrup and bring to a simmer.
3
Pack the cucumber into jars, add the tarragon sprigs and pour over the hot vinegar and seal. Ready to eat in 2 weeks, or longer, if you like.
Enjoy… Bon appetit! ♥♥♥
