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Cornichons Fresh 500g

£10.00

Description

INGREDIENTS

  • About 1 generous pound of cornichons (tiny, finger-sized cucumbers)
  • 2 scant tablespoons coarse salt
  • 1 leafy sprig fresh tarragon
  • 1 clove garlic, cut lengthwise in quarters
  • 1/2 cup very small pearl onions, peeled
  • 10 peppercorns
  • 2 to 3 whole cloves
  • 1 bay leaf
  • 3 cups white vinegar

PREPARATION

    1. In a large bowl toss the cornichons with the salt. Turn them out into a tea towel, gather the towel by the four corners and hang it from the faucet over the sink, for 2 hours. Alternatively, set the cornichons in their towel in a strainer in the sink.
    2. Place the tarragon in a quart jar, then evenly layer the cornichons with the garlic, onions, and the other herbs, until they reach about 1/2-inch below the top of the jar. Bring the vinegar to a boil and pour it over the ingredients in the jar, making sure to cover them, and leaving about 1/2-inch headroom in the jar. Seal the jar, and place it in a cool, dark spot for three weeks, before opening.

 

 

 

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