Russian Style Cornichons Recipes
RUSSIAN-STYLE CORNICHONS
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
Provided by Susan Herrmann Loomis
Categories Condiment/Spread Vegetable Vegetarian Low/No Sugar
Yield Yield: 1 quart cornichons
Number Of Ingredients 9
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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