Russian Style Cornichons Recipes

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RUSSIAN-STYLE CORNICHONS



Russian-style cornichons image

This easy prepared Russian snack brings salty and crusty flavours to end of this summer.

Provided by ranya1970

Time 30m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Peel and slice garlic. Set aside.
  • Wash the cornichons gently and remove the ends.
  • Put the cornichons in a bowl with cold water and set aside for 30 mins.
  • Bring the water to a boil, stir in salt and mix.
  • Put dill flowers (or dried dill weed) in jars and layer the cornichons with the garlic.
  • Pour the boiling salty water over the cornichons in the jars, making sure to cover them.
  • Cover the jars with airtight lids and put them into fridge.
  • Let the cornichons stand in the fridge for 24 hours.

MONIQUE'S CORNICHONS



Monique's Cornichons image

Provided by Susan Herrmann Loomis

Categories     Condiment/Spread     Vegetable     Vegetarian     Low/No Sugar

Yield Yield: 1 quart cornichons

Number Of Ingredients 9

About 1 generous pound of cornichons (tiny, finger-sized cucumbers)
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

Steps:

  • In a large bowl toss the cornichons with the salt. Turn them out into a tea 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.

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