Cornichons a cru

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Recipe for Pickles -- Cornichons a Cru. These dainty French pickles are a perfect snack or sandwich accompaniment. Recipes vary so you can have fun and play with the seasoning suggestions here.


  • about 1 1/4 lbs, cornichons (1 1/2 - 2) or American-type pickling cucumbers (1- 1 1/2)
  • 3 tablespoons pickling salt
  • 4 shallots, peeled
  • 1 bay leaf
  • 2 tarragon sprigs
  • 10 black peppercorns
  • 2 small dried chile peppers
  • about 2 cups white wine vinegar


  1. Makes 1 Quart
  2. 1. Wash the cucumbers gently, rub off the tiny spines if you're using cornichon, and remove the blossom ends. In a bowl, mix the cucumbers with the salt. Let the cucumbers stand 24 hours.
  3. 2. Drain the cucumbers. Rinse them in cold water, and pat each one dry with a clean towel. Pack the cucumbers into a sterile 1-quart jar, interspersing among them the shallots, bay leaf, tarragon, peppercorns, and chile peppers, and leaving at least 1 inch headspace. Fill the jar to the brim with vinegar. Cover the jar tightly with a nonreactive cap, preferably one that is all plastic. Store the jar in a cool, dry, dark place.
  4. 3. The cornichons will be ready to eat in 1 month, and will keep well, unopened, for about 1 year.