CORNICHON PICKLES RECIPES

Steps:

• Prepare the cucumbers: In a large nonreactive bowl, toss cucumbers with 1/4 cup plus 2 tablespoons salt. Transfer to a cheesecloth-lined colander and let drain for 2 hours. Rinse cucumbers thoroughly with cold water and set aside. Process the pickles: Combine vinegar, 2 cups water, and remaining salt in a small saucepan over high heat and bring to a boil; reduce heat to medium and set aside. Sterilize two 1-pint jars and keep hot. Divide the garlic, onion, peppercorns, cloves, and bay leaves between the jars. Add the cucumbers up to 1/2 inch from the top of each jar. Pour the hot vinegar mixture over the cucumbers, leaving 1/4 inch headspace. Remove any air bubbles, securely cap each jar, and process using the boiling-water canning method (see Related Links) for 10 minutes. Cool jars, check for proper seals, and store in a cool, dark place at least 3 weeks before opening. Will keep for up to 1 year. Thoroughly cooled, unprocessed pickles will keep refrigerated for up to 1 month.

Steps:

• Make a brine with 1 part salt and 8 parts water, or 2 tablespoons of salt to each cup of water.  Soak the tiny cucumbers for a few hours or overnight.
• Drain the baby cucumbers and pack them into canning jars with spices.  I've used 5 peppercorns and 2 allspice berries to each quarter pint canning jar.
• Make a brine with 1 tbsp of canning salt to every cup of vinegar and bring to a boil.  Each quarter pint jar only needs a few tablespoons of brine, but extra brine can be saved for the next batch.
• Pour the brine over the pickles, leaving 1/2 inch headspace.  Seal with 2 part canning lids and store in the refrigerator or process in a water bath canner for 10 minutes.