Homemade French Cornichons - Your Homemade Gourmet Pickles Recipe

Ingredients

  • 2 pounds of small cucumbers (cornichons)
  • 6 cups of water
  • 1/2 cup of pickling salt
  • 3 cups of white vinegar
  • 1 cup of sugar
  • 2 tablespoons of coriander seeds
  • 6 cloves of garlic, peeled
  • 12 fresh dill sprigs
  • 4 dried bay leaves
  • 1 teaspoon of black peppercorns
  • 1/2 teaspoon of turmeric
  • 4 half-pint canning jars with lids and rings

Steps and instructions

  1. Wash the cucumbers well and trim off the blossom end.
  2. In a large, heat-resistant bowl, dissolve the pickling salt in the water to create a brine. Submerge the cucumbers in the brine, ensuring they're fully covered. Let them sit at room temperature for 12 hours.
  3. After 12 hours, drain the cucumbers but do not rinse them.
  4. In a large pot, combine the vinegar, sugar, coriander seeds, garlic cloves, dill sprigs, bay leaves, black peppercorns, and turmeric. Bring to a boil over high heat.
  5. While the pickling solution comes to a boil, prepare the canning jars. Wash them in hot soapy water, rinse well, and then sterilize in boiling water for 10 minutes.
  6. Once the pickling solution is boiling, add the cucumbers. Reduce the heat to low and simmer for 10 minutes.
  7. Using a slotted spoon, pack the cucumbers into the sterilized jars. Pour the hot pickling solution over the cucumbers, leaving 1/2 inch of headspace.
  8. Slide a knife down the side of each jar to remove any air bubbles. Adjust the brine level if necessary.
  9. Wipe the rims of the jars with a clean cloth, place the lids on the jars, and screw on the rings until they are finger-tight.
  10. Process the jars in a boiling-water canner for 10 minutes. Remove the jars and let them cool on a towel for 12 to 24 hours.
  11. Check the seals on the jars. If the center of the lid springs back when pressed, it didn't seal properly and should be refrigerated and used first. Properly sealed jars can be stored in a cool, dark place for up to 1 year.

Tools for making

Recipe variations

  • Add sliced onions or red pepper flakes for added flavor and heat.
  • Experiment with different types of vinegar such as cider vinegar or white wine vinegar.
  • Replace the sugar with honey or maple syrup for a different level of sweetness.
  • Include fresh herbs like thyme, oregano, or basil for additional aromatics.
  • Try using different spices such as mustard seeds, fennel seeds, or allspice berries to vary the flavor profile.
  • For a spicier version, add jalapeno or chili peppers.
  • Consider using mini gherkin cucumbers instead of cornichons for a slightly different texture.
  • Experiment with different pickling techniques such as lacto-fermentation for a tangier taste.
  • Add a touch of ginger or lemongrass for an Asian-inspired twist.
  • For a sweeter and tangier pickle, mix in some apple cider or pineapple juice.

Recipe overview

Embark on a culinary adventure with our Cornichons recipe, a classic French pickle that is as delicious as it is simple to make. Cornichons, or tiny gherkin cucumbers, are a staple in French cuisine and are renowned for their tart, distinctive flavor. They make a delightful accompaniment to charcuterie boards, sandwiches, or just about any dish that could use a tangy crunch. Our recipe takes you through the process of pickling these tiny cucumbers at home. With ingredients like fresh dill, garlic, and a blend of traditional pickling spices, your cornichons will boast an authentic, homemade flavor that outshines any store-bought version. The process involves brining the cucumbers, preparing a pickling solution, and canning the pickles in sterilized jars. After a short curing time, you'll be rewarded with jars of crunchy, tangy cornichons to enjoy and share. So, gather up your cucumbers and get ready to pickle! This straightforward recipe will provide you with a delicious taste of France from the comfort of your own kitchen. Bon appétit!

Common questions

  1. Can I use regular cucumbers instead of cornichons? No, it is recommended to use small cucumbers specifically known as cornichons for this recipe.
  2. How long can I leave the cucumbers in the brine? The cucumbers should sit in the brine at room temperature for 12 hours.
  3. Do I need to sterilize the canning jars? Yes, it is important to wash the jars, rinse them well, and then sterilize them in boiling water for 10 minutes before using them for canning.
  4. How long can I store the cornichons? Properly sealed jars of cornichons can be stored in a cool, dark place for up to 1 year.
  5. Can I adjust the amount of sugar in the pickling solution? Yes, you can adjust the amount of sugar to suit your taste preference. However, be aware that it may affect the overall flavor balance of the cornichons.

Serving dishes and utensils

  • Cutting Board - A sturdy cutting board to slice cucumbers and prepare ingredients.
  • Knife - A sharp knife for slicing cucumbers and cutting other ingredients.
  • Large Heat-Resistant Bowl - A bowl to mix the brine and soak the cucumbers.
  • Large Pot - A pot to cook the pickling solution and simmer the cucumbers.
  • Slotted Spoon - A spoon with slots to remove and pack the cucumbers into jars.
  • Canning Jars - Half-pint canning jars with lids and rings for preserving the cornichons.
  • Boiling-Water Canner - A large pot or canner for processing the jars in boiling water.
  • Clean Cloth - A clean cloth to wipe the jar rims and remove air bubbles.
  • Towel - A towel to place jars on for cooling after processing.

Origin stories

Cornichons, those tiny, tangy pickles so beloved in France, have a rich history. These babies of the pickle family were first cultivated in the 9th century. Originating from India, they found their way across Asia and Europe thanks to traders on the Silk Road. When they reached the fertile soil of France, they found a home. Cornichons grew in popularity during the reign of Louis XIV, finding favor in the court's lavish feasts. Their sharp, refreshing bite was a perfect counterpoint to the rich, heavy dishes of the time. Today, they're an essential part of the French culinary landscape, gracing everything from charcuterie boards to the iconic cornichon gherkin sandwich. Small in size but mighty in flavor, cornichons continue to pickle their way into the hearts (and stomachs) of gourmands around the world.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.