📝 About This Recipe
These crisp, tart French-style gherkins are the quintessential accompaniment to any charcuterie board or rich pâté. Hand-selected baby cucumbers are cured in salt to ensure a snap that resonates with every bite, then steeped in a sophisticated white wine vinegar brine infused with aromatic tarragon and spicy mustard seeds. This recipe delivers that signature puckering acidity and herbal complexity that elevates a simple snack into a gourmet experience.
🥗 Ingredients
The Cucumbers
- 2 pounds Baby Kirby or Gherkin Cucumbers (no longer than 2-3 inches each)
- 3 tablespoons Kosher Salt (for drawing out moisture)
- 2 cups Ice Cubes (to keep cucumbers firm during salting)
The Pickling Brine
- 3 cups White Wine Vinegar (at least 5% acidity)
- 1 cup Water (filtered preferred)
- 2 tablespoons Granulated Sugar (to balance the sharp acidity)
- 1 tablespoon Coriander Seeds (whole)
- 2 teaspoons Yellow Mustard Seeds (whole)
- 1 teaspoon Black Peppercorns (whole tellicherry preferred)
Aromatics per Jar
- 4 sprigs Fresh Tarragon (one per jar)
- 8 pieces Pearl Onions (peeled, two per jar)
- 4 pieces Garlic Cloves (sliced into thin halves)
- 4 pieces Dried Bay Leaves (small leaves)
- 4 pieces Small Dried Chilis (optional, for a hint of heat)
👨🍳 Instructions
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1
Thoroughly wash the baby cucumbers in cold water, using a soft brush to remove any dirt or prickles. Trim only the blossom end (the end opposite the stem) by about 1/16th of an inch to remove enzymes that can cause softening.
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2
Place the cucumbers in a large glass bowl and toss with the 3 tablespoons of kosher salt. Cover with the ice cubes and let sit at room temperature for 3 hours; this draws out excess water and ensures a superior crunch.
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3
After 3 hours, rinse the cucumbers thoroughly under cold running water to remove all excess salt. Pat them completely dry with a clean kitchen towel.
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4
Prepare your jars by washing four pint-sized glass jars and lids in hot, soapy water. While this is a 'quick pickle' intended for the fridge, starting with pristine jars is essential for shelf life.
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5
In a medium stainless steel saucepan, combine the white wine vinegar, water, sugar, coriander seeds, mustard seeds, and peppercorns.
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6
Bring the brine mixture to a rolling boil over medium-high heat, stirring until the sugar is fully dissolved. Once boiling, reduce heat to low and simmer for 5 minutes to infuse the spices.
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7
While the brine simmers, pack the aromatics into the jars. In each jar, place one sprig of tarragon, two pearl onions, two garlic halves, one bay leaf, and one chili (if using).
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8
Pack the dried cucumbers into the jars as tightly as possible without crushing them. Vertical packing looks most professional, but a snug fit is what matters most.
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9
Carefully pour the hot brine over the cucumbers, ensuring each jar has a fair share of the whole spices from the pot. Leave about 1/2 inch of headspace at the top.
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10
Tap the jars gently on the counter to release any trapped air bubbles. Wipe the rims with a clean, damp cloth and screw the lids on until finger-tight.
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11
Allow the jars to cool to room temperature on the counter for about 2 hours.
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12
Transfer the jars to the refrigerator. For the best flavor development, wait at least 24 hours before opening, though 3-5 days is even better for the spices to penetrate the cucumbers.
💡 Chef's Tips
Always use the freshest, firmest baby cucumbers you can find; if they feel soft before pickling, they will stay soft after. Do not skip the salting and icing step, as this is the secret to the 'snap' found in professional cornichons. Use a non-reactive pot (stainless steel or enamel) for the brine to avoid a metallic taste from the vinegar. If you cannot find tarragon, dill is a classic substitute, but tarragon provides the authentic French bistro flavor profile. These pickles will stay crisp and delicious in the refrigerator for up to 2 months.
🍽️ Serving Suggestions
Serve alongside a classic Charcuterie Board featuring prosciutto, salami, and sharp cheeses. Roughly chop and fold into a homemade Tartar Sauce for fried seafood. Pair with a chilled glass of crisp Sauvignon Blanc or a dry French Rosé. Serve as a garnish for a classic Beef Tartare or a rich Chicken Liver Mousse. Dice them finely into a potato salad for a bright, acidic punch.