French-style pickled gherkins
4 servings
60 minutes
French-style pickled gherkins are a refined recipe rooted in French culinary traditions. Small crunchy cucumbers infused with the aromas of tarragon, garlic, and spices acquire a sophisticated flavor with a slight tang. They are served as an appetizer with meat and cheese dishes, used in salads and sandwiches, and added to vinaigrettes for a rich taste. The preparation process requires patience: the vegetables undergo a salting stage, then are carefully packed into a jar with spices and covered with boiling vinegar before being marinated for three weeks in a cool place. The result is aromatic, refreshing gherkins that can enhance any meal and bring a touch of French elegance.
1
In a large bowl, mix the gherkins with salt. Place them on a kitchen towel, grab the corners, and hang over the sink for 2 hours. Alternatively, place in a towel in a strainer.
- Cornichons (gherkins): 450 g
- Coarse salt: 2 tablespoons
2
In a liter jar, place a sprig of tarragon, then layer gherkins, onion, and garlic cut into quarters. Fill the jar tightly, adding all remaining spices, leaving about 1.2 cm of empty space at the top.
- Tarragon: 1 stem
- Cornichons (gherkins): 450 g
- Cocktail (pearl) onions: 50 g
- Garlic: 1 clove
- Black peppercorns: 10 pieces
- Bay leaf: 1 piece
- Cloves: 3 pieces
3
In a pot, bring vinegar to a boil and pour it over the vegetables, leaving about 1 cm of space at the top. Seal the jar tightly and store it in a cool, dark place for 3 weeks.
- Vinegar: 3 glasss