Cornichons, Part VII

17 November 2006

I've harvested my first crop! By a spooky coincidence, the recipe I'm using to pickle them just happens to call for 1.5 k of cornichons and I've weighed what I've harvested. Yep. 1.5 k. (This is good because I don't have to do any of that tedious recalculating of ingredients. I prefer my cooking to be cooking, not a maths test.)

I'm using the recipe from Stephanie Alexander's The Cook's Companion:

Pickled Cornichons 

1.5 kg small pickling cucumbers, washed
1 cup butchers salt
1.5 l white wine vinegar
2 cups water
6 bay leaves
1 tablespoon whole allspice
1 tablespoon black peppercorns
1 tablespoon white peppercorns


Dry cucumbers and mix with salt in a large bowl. Allow to stand overnight, then drain. Combine 2 cups of the vinegar with water in a large bowl and tip in cucumbers. Drain again at once and arrange in sterilised jars, dividing bay leaves and spices between them. Cover cucumbers with remaining vinegar and seal. Store in a cool place for at least 6 weeks before eating. Refrigerate after opening. 

My crop, unfortunately, didn't create very uniform cucumbers. Some are tiny, perfect for pickled cornichons, while others are huge. The huge ones still taste good though. So what I'm making are two sorts of pickles: some cornichon, and some bread and butter (ie, the large ones sliced up).