Cornichons (Pickled Gherkins)

Let's Cook

1. Step 1.

   Wash: 5 ½ pounds 1 ¼- to 2 ½-inch-long gherkins or baby pickling cucumbers

2. Step 2.

   Cut a thin slice from the blossom ends, but leave ¼ inch of the stems. Mix together in a large bowl: 8 cups water; ½ cup pickling salt

3. Step 3.

   Stir until the salt is dissolved and add the cucumbers. Place a plate on the cucumbers to keep them submerged and let stand at room temperature for 12 hours.

4. Step 4.

   Drain, rinse, and drain again. Pat dry with a clean towel. Prepare a water-bath canner or prepare a water bath for low-temperature canning, gather all your canning equipment, and have ready 8 clean, hot pint jars.

5. Step 5.

   Tightly pack the cucumbers into the prepared jars, adding to each jar: 5 peeled pearl onions (40 total); A few sprigs tarragon (16 to 24 total); (½ teaspoon mustard seeds [4 teaspoons total]); 5 white or black peppercorns (40 total)

6. Step 6.

   Combine in a large saucepan and bring just to a boil, stirring until the salt is dissolved: 5 ¼ cups white wine vinegar; 4 ¼ cups water; ⅓ cup pickling salt

7. Step 7.

   Ladle over the cucumbers in the jars, leaving ½ inch headspace. Remove any trapped air from the jars and adjust the liquid level if needed. Wipe the rims. Place lids on jars and screw on rings until fingertip-tight. Process for 10 minutes. Let cool completely and store as directed.