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| Could it safely be canned?
Cornichons
Pack as many of the little Parigno cucumbers as you can into each jar along with: 15 to 20 tiny, peeled silver-skinned onions; a hot pepper (or part thereof), a few peppercorns, fresh tarragon and one tablespoon of kosher salt. Fill each jar with white wine vinegar. Your prized, tart little cornichons will be ready in about one week and will last for months in the fridge. Perfect with pate de campagne, baguette and a glass of wine for a hot summer day�s picnic dinner. |
Follow-Up Postings:
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| Since it is straight vinegar I see no problems assuming you process the jars if shelf stored. Fridge otherwise. Just make sure the white wine vinegar is 5% or more. Using 100% vinegar allows you a good amount of leeway that many of the diluted vinegar recipes don't allow. Dave |
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- Posted by readinglady z8 OR (My Page) on Sun, Feb 26, 12 at 1:05
| It's a standard cornichon. If you're processing you might want to use pickle crisp to retain texture. I've posted a link to an old thread on cornichons you might find helpful. Carol |
Here is a link that might be useful: Looking for Cornichon Pickle Recipe
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| Thank you both for your prompt responses. I was on a site last night that had this recipe and it caught my attention. They are something I've never had, but sounded like something I'd like. Since I'm planning my garden and buying a few different seeds I've not tried before, I thought I'd pick up some seeds for Cornichon pickles. I really liked the link you posted, Carol. Madonna |
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- Posted by mommymammal z5NY (My Page) on Sun, Mar 4, 12 at 15:31
| What size jars are you using? A Tbsp of salt per jar sounds like a lot, if you're using small jars. |
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| Mommymammal, you're right and I would not be using 1 T. of salt per jar regardless of what sized jar I use. This was a recipe I found and I would minimize salt for my use. I minimize or eliminate salt for most all of my cooking and preserving. Madonna |
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