French Cold-Pickled Cornichons

4 to 5 quarts (6 pounds) tiny fresh picked cucumbers, preferably no more than 1 inch long OR small cucumbers up to 3 1/2 inches long, small as possible sliced into 1/3 inch rounds

1 1/2 cups coarse (kosher) salt OR 1 1/4 cups pickling salt

1/4 cup white wine vinegar or distilled white vinegar

18 to 24 sprigs fresh tarragon (I only used fresh leaves)

6 large shallots, peeled and sliced thin

1 tablespoon mustard seed

1 tablespoon black peppercorns

1 teaspoon whole allspice, optional

1/4 teaspoon whole cloves, optional

2 quarts white wine vinegar, more if needed

Wash cucumbers in cold water and remove any blossoms. Do not scrub as this tends to brush these small ones. Rinse and drain; mix with salt in stainless-steel or ceramic bowl. Cover the bowl with a cloth and let stand at room temperature for 24 hours. Stir to keep the brine which forms well mixed. Next day, drain cucumbers and rinse them in 3 quarts of cold water and 1/4 cup white wine vinegar or distilled white vinegar. Let stand 15 minutes. Drain and carefully wipe each cucumber dry with a soft cloth.

Scald and drain two half-gallon or 2 liter jars or crock(s). I only used one large hurricane jar. Divide all ingredients equally among container's by placing one layer tarragon in the bottom on the jar, followed by a layer of cucumbers or cucumber slices. This should be followed by 1/3 or 1/2 of the spices, depending on how many layers you intend to have. Repeat until all are added (but I'd say no higher than 2/3 of the jar. Pour in enough white wine or distilled vinegar to cover the cucumbers and seasonings by an inch or better yet, by 2 inches.

Cover the containers with airtight lids or two layers of plastic wrap, help in place with rubber bands. The idea here, is to keep the brine from rusting the metal jar lid. I used a Zip lock bag and a bail-top canning jar. Worked wonderful. Leave the pickles in a cool, dark spot for a month, after which they will be ready to use. Once the pickling is complete, you may want to pack the cornichons in smaller jars as gifts, or for easier storage. Be sure they are covered with the vinegar and the jar lids are treated the same. Smaller jars use a good strong plastic wrap like Glad. This pickle does not have to be sealed. Its the cold process crock method.

From: Katie E Green