Description
Crisp, tangy French cornichons made from small cucumbers pickled in a sharp vinegar brine with garlic, herbs, and spices, perfect for adding a bold, sour crunch to meals.
Ingredients
- 500 g small cucumbers (very young and firm)
- 500 ml white vinegar
- 250 ml water
- 1 tablespoon salt
- 2 cloves garlic, peeled
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- 1 small bunch fresh dill or 1 teaspoon dried dill
- 1 teaspoon dried tarragon (optional)
- 1 small onion, thinly sliced
Instructions
- Wash the cucumbers thoroughly, trim the stems, and place them in a bowl. Sprinkle with salt and let sit for 2 hours.
- Rinse the cucumbers under cold water and pat them dry.
- In a saucepan, combine vinegar and water. Bring to a gentle boil, then remove from heat.
- In a clean glass jar, add garlic, mustard seeds, peppercorns, dill, tarragon, and sliced onion.
- Pack the cucumbers tightly into the jar.
- Pour the warm vinegar mixture over the cucumbers until fully submerged, removing any air pockets.
- Seal the jar and let it cool to room temperature.
- Refrigerate and allow to pickle for at least 3 days before eating (best after 1 week).
Notes
- Use very fresh, small cucumbers for the best crunch.
- Salting beforehand helps maintain crisp texture.
- Ensure cucumbers remain fully submerged in brine.
- Add chili flakes for heat or bay leaves for extra aroma.
- A small pinch of sugar can mellow the acidity if desired.
- Store in the refrigerator for up to 3–4 weeks.
- Do not reuse pickling liquid for safety and flavor reasons.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Condiment
- Method: Pickling
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 25
- Sugar: 2g
- Sodium: 480mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
