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pickles in jar

Classic French Cornichon Pickles

In England, these small pickles are called gherkins. Gherkins are a close relative to the cucumber plant but are bumpier and crisper. Cornichons are made from a few different types of gherkin plants. Although finding the right kind of cucumber in the U.S. may be challenging, the recipe itself is simple to make. 
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Prep Time 5 minutes
Cook Time 15 minutes
Salt Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 12
Calories 15 kcal

Ingredients
  

  • 2  pounds  fin de meaux cucumbers (2 inches long is best)
  • 1/2  cup  kosher salt divided
  • 2  cups distilled white vinegar
  • 2  cups  water
  • 1  tablespoon  white onion finely chopped
  • 1  clove  garlic peeled and halved
  • 1  teaspoon  fresh dill chopped
  • 1 1/2  teaspoons  black peppercorns
  • 2  cloves
  • 2 bay leaves

Instructions
 

  • In a large bowl, toss cucumbers in 1/4 cup plus 2 tablespoons of salt.
  • Arrange cucumbers in a single layer on paper towels or clean kitchen towels to allow salt to draw moisture out of cucumbers. Let sit for 90 minutes, then rinse cucumbers thoroughly.
  • Sterilize 2 (1-pint) jars, along with their lids and rings, and keep hot until ready to fill with pickling mixture.
  • In a medium, nonreactive saucepan over medium-high heat, bring vinegar, water, and remaining 2 tablespoons of salt to a boil.
  • Divide onion, garlic, dill, peppercorns, cloves, and bay leaves between the 2 sterilized jars.
  • Pack cucumbers into the jars, leaving 1/2-inch of headspace.
  • Fill jars with hot vinegar mixture, leaving 1/4-inch headspace from the top of the jars.
  • Tap jars to remove any air bubbles, cap jars, and process them for 10 minutes in a boiling-water canner.
  • Cool jars and store in a cool, dark place for at least three to four weeks before opening.

Notes

  • Grow your own gherkins: If you are having trouble finding the French varieties but are determined to make authentic cornichons, you can buy the seeds and grow them yourself. Plan ahead, as this method will take much longer than the three- to four-week canning time. If you have the right growing conditions, think about adding 10 weeks to the process if you grow your own.
  • If you do not have a canner: Place the jars into a large pot of water, bring to a boil for 10 minutes, switch off the heat, and then carefully remove the jars from the water.