The title is not a lie. My husband truly did make this recipe, although I’ll admit not completely on his own. He did need a little guidance from me on the technical aspects of home canning.
His joint interest in home food preservation, along with some reader complaints about my lack of food blogs in recent months, prompted me to get out the camera and document this recipe. Since it is the season of plentiful gardens…..I have a few other canning recipes already in the works for my loyal readers. Let’s just say I’ve been busy in the kitchen this past week.
These little pickles are called cornichons. They are French and are great on a meat and cheese platter.
Anyway, I hope you enjoy! And as always please browse the internet to find out more about the process of safe home canning methods. This blog only glosses over the basics. With a little looking,you’ll find a wealth of information at your finger tips. Speaking of which … my husband found this particular recipe on the following website: http://www.punkdomestics.com
Ingredients:
2.5 pounds small pickling cucumbers
5 cups of good white wine vinegar (spring for the good stuff, it makes a difference)
7.5 cups of water
6 tbsp of kosher salt
peeled garlic
yellow AND brown mustard seeds
small dried chiles
fresh tarragon stems
Step: 1
Wash cucumbers
Step: 2
Bring Vinegar & salt to a boil
Step 3:
Sanitize canning jars
Step: 4
Once the jars are properly cleaned and sanitized and your vinegear mixture has come to a boil…….
Remove jars from hot water bath. Place 1tsp of both mustard seeds, one garlic clove, one chile, and a sprig of tarragon in jar.
Step: 5
Pack jar with cucumbers
Step:6
Ladle boiling vinegar mixture over cucumbers
Step:7
Secure lids and rims to canning jars
Step: 8
Process in hot water bath
(we processed for 15 minutes)
The pickles will be ready to eat in 1 month.
Enjoy!!
