- 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
- 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.
- 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.