This week's French Garden recipe

People who know me would tell you that it's hard to tell which I like more: gardening or cooking. I'd say it depends on which I'm doing at the moment. Anyway, French cooking and French gardening go hand in hand. For me, cooking is an on-going adventure. Join me here on my culinary explorations, where I share with you both my old favorites as well as new inspirations. It's my fondest wish that these recipes serve as a springboard for your own new creations.

04/29/2004
Cornichons

Ingredients:

2 lbs. garden fresh cornichon cucumbers
3 T. pure coarse sea salt or kosher salt
12 fresh pearl onions, peeled
1 qt. (approx.) white wine vinegar
Black peppercorns
Fresh tarragon sprigs
Mustard seeds (optional)
Fresh grapevine leaves

Gently wash and rub the spines off the cucumbers. They should be only 1-2 inches long. Place them in a colander and toss with the salt. Leave to drain 4 hours (more or less). Rinse and drain.

Sterilize a potful of pint or half-pint jars and their lids by placing them upside down in a pot of water, covering and boiling for 10 minutes. Add a splash of vinegar to the water if your water is hard. (This recipe makes about 4 pints, depending on how densely you pack the cucumbers.)
Bring the vinegar to a vigorous simmer or low boil.

Without touching the inside of the jars, place 1/2-1 teaspoon of peppercorns, half a teaspoon mustard seeds (if using), and large spring of tarragon in the bottom of the jar. Add a fresh washed grape vine leaf if available. (Wild grape leaves work fine; the grape leaves keep the cornichons much crisper.) Add 2-3 pearl onions and cucumbers to within 3/4 inch of the top. Cover with hot vinegar. Wipe the rim and screw down the lid, handling the lid with tongs to remove it from the water. Store in a cool dark place for at least one month before devouring.

Note: The cornichons will still be good--just not as crisp--without the grape leaves. I never process these pickles. Being in pure vinegar, they don't need it, and processing them would turn the tender little cukes to mush. Don't substitute white grain vinegar for white wine vinegar. Believe it or not, no one in France makes cornichons because excellent ones are available in absolutely every food store.

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Try some of our past French garden recipes:

Appetizers and small dishes

Basics

Beef, pork, lamb, and veal