Cornichons: Small and crisp, sour and French. Ready-made cornichons are easy to buy, of course, but they are satisfying to make, to be enjoyed minus the preservatives.
Photography by Marie Viljoen.
Mouthwateringly tart, homemade cornichons. The brine for cornichons is usually white wine vinegar-based.
Baby cucumbers soaking in a water bath. Brighthouse Organics and NatureSweet’s mini cucumbers might be sold at a supermarket near you.
Baby cucumbers from Willow Wisp Organic Farm, New York.
Blossom-ends trimmed, and a three-hour salt rub ensure crispness. Online sleuthing corroborated her advice and also suggested a salt-rub, to help keep the pickles crisp.
Good cornichons slice easily but remain crunchy. I have tested the cornichons at one week, three months, one year, and two years.
Sliced cornichons with cottage cheese and black pepper.
Chop the little pickles into potato and egg salads, dice them into tartare sauce to accompany cooked or smoked fish, cut them to dress an opened can of good, olive-oiled sardines, spear them into a Virgin Mary, or slide them into a cold Martini.
A spicy and cooling Virgin Mary, with fresh and pickled cucumbers.
Cornichon spears with smoked salmon open-faced sandwiches.
Market tartines with egg, anchovies, peas, tomato, and cornichons.
Remember: soak, trim, and salt.
Cornichons
While baby cucumbers are perfect, mouse melons (also called cucamelons) are adorable, and even regular-size Persian cucumbers would work, as long as your jars can accommodate them.
I use a cold brine unless additional spices are used, and these pickles have proved shelf stable for over a year, because of the high acid content. Using just-washed hands, place the cucumbers in sterilized jars.