I came across some cornichons a few days ago and I wasn’t sure how to make some kosher dill pickles out of them. However, I found a recipe on a cooking website so I thought I would share it.
You need several small cornichons, tarragon, sliced shallots, peppercorns, dried red peppers, bay leaves, and white wine vinegar. It didn’t list how much of each to use but I just kind of played around with it.
I used half-pint jars. Layer the cornichons in the jar with a few shallot slices, one sprig of tarragon, 10-12 peppercorns, some dried pepper and your bay leaf. Heat the vinegar and pour it in your jar, just enough to cover it all.