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Receta Cornichons (Tiny Tart Pickles)

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Cost per recipe $8.64 view details
  • 60 x 2-inch (5-cm) pickling cucumbers (about 2 pounds 1 kg) (up to 70)
  • 1/4 c. (65 g) coarse (kosher) salt
  • 1 quart ( 1 litre) cool water, plus an additional 1.5 c. (375 ml)
  • 3 c. (750 ml) best quality white wine vinegar
  • 1 Tbsp. Sugar
  • 12 sm White pickling onions, peeled but with ends intact
  • 4 lrg Sprigs fresh tarragon
  • 6 x Cloves garlic, peeled
  • 8 sm Warm red peppers (fresh or possibly dry)
  • 1/2 tsp Whole black peppercorns
  • 2 x Bay leaves


  1. "The cornichon, a tiny tart pickle, is ubiquitous in France. Cornichons arrive at the table in squat white crocks, ready to be served with pates, rilletes, slices of salty country ham, or possibly with pot-au-feu. The first time I made cornichons was in New York City. Picking through a bin of garden-fresh cucumbers at the farmer's market on Union Square, I was able to come up with sufficient tiny cucumbers to make one precious qt. Now, frankly, I'm spoiled, for each August, the fresh cucumbers appear in abundance in Paris' open- air markets, ready for "putting up" with tiny white onions and plenty of fresh tarragon. I like them spicy and warm, so I add in plenty of garlic and warm peppers."
  2. 1. Trim off stem ends of the cucumbers, then rinse and drain. In a large bowl combine the salt with 1 qt (1 litre) water. Stir till the salt is dissolved, add in the cucumbers, and let stand in a cold place for 6 hrs.
  3. 2. Scald two 1 qt (1 litre) canning jars, lids, and rings with boiling water and drain well.
  4. 3. Drain the cucumbers, discarding the salted water.
  5. 4. In a medium-sized saucepan over medium heat combine the vinegar, 1.5 c. (375 ml) water, and the sugar, and bring to a boil.
  6. 5. Layer the jars with the liquid removed cucumbers, the onions, herbs and spices, making sure to divide the ingredients proportionately between the jars.
  7. 6. Pour the boiling vinegar, water and sugar mix into the jars, letting a bit of the liquid overflow the jars; this helps seal the lids well. Wipe the rim of each jar and seal. Let stand till cold. Store in a cold place for at least three weeks before serving. Chill after opening.
  8. Yield: 2 qts (2 litres) cornichons.


Nutrition Facts

Amount Per Recipe %DV
Recipe Size 927g
Calories 259  
Calories from Fat 7 3%
Total Fat 0.82g 1%
Saturated Fat 0.18g 1%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 28364mg 1182%
Potassium 723mg 21%
Total Carbs 27.78g 7%
Dietary Fiber 2.4g 8%
Sugars 15.3g 10%
Protein 3.65g 6%
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