Name: Cornichons
Ingredients: 1 generous pound cornichons; 2 scant tablespoons coarse salt; 1 leafy sprig fresh tarragon; 1 clove garlic, cut lengthwise in quarters; 1/2 cup very small pearl onions, peeled; 10 peppercorns; 2 to 3 whole cloves; 1 bay leaf; 3 cup white vinegar

Cornichons

Ingredients

1 generous pound cornichons
2 scant tablespoons coarse salt
1 leafy sprig fresh tarragon
1 clove garlic, cut lengthwise in quarters
1/2 cup very small pearl onions, peeled
10 peppercorns
2 to 3 whole cloves
1 bay leaf
3 cups white vinegar

Instructions

In a large bowl toss the cornichons with the salt. Turn them out into a dish towel, gather the towel by the four corners and hang it from the faucet over the sink, for 2 hours. Alternatively, set the cornichons in their towel in a strainer in the sink. Place the tarragon in a quart jar, then evenly layer the cornichons with the garlic, onions, and the other herbs, until they reach about 1/2-inch below the top of the jar. Bring the vinegar to a boil and pour it over the ingredients in the jar, making sure to cover them, and leaving about 1/2-inch headroom in the jar. Seal the jar, and place it in a cool, dark spot for three weeks, before opening. Yield: 1 quart cornichons.