French Cornichons

Ingredients

Instructions

1. 1Wash four half-pint jars in hot soapy water or the dishwasher, keep them hot, boiling 10 minutes first if processing under 10 minutes, and simmer new lids per the manufacturer's instructions.
2. 2Scrub 2 pounds tiny cucumbers, toss with 1/4 cup salt in a bowl with a layer of ice on top, and let sit overnight in the refrigerator to draw out moisture, then drain and pat dry thoroughly.
3. 3In a stainless steel pot, bring 3 cups white wine vinegar, 1/4 cup sugar, and the pickling spice to a full rolling boil, stirring to dissolve the sugar.
4. 4Pack the small cucumbers tightly into the hot half-pint jars with the pearl onions, garlic cloves, and a sprig of tarragon per jar.
5. 5Pour the boiling spiced vinegar over the cucumbers, keeping them submerged and leaving 1/2 inch of headspace.
6. 6Remove air bubbles, top off with brine to keep 1/2 inch headspace, wipe the rims clean, center the lids, and apply bands fingertip-tight.
7. 7Process half-pints for 10 minutes in a boiling-water canner with jars covered by 1 to 2 inches of water, timed from a full rolling boil, adding 5 minutes at 1,001-3,000 feet, 10 minutes at 3,001-6,000 feet, or 15 minutes above 6,000 feet.
8. 8Let the jars sit in the turned-off canner 5 minutes, then move to a towel-lined counter and cool undisturbed for 12 to 24 hours.
9. 9Confirm each lid has sealed, remove the bands, and label with contents and date.
10. 10Store in a cool, dark place for up to 1 year; flavor is best after resting at least 3 to 4 weeks; refrigerate after opening.
11. 11Do not skip the overnight salting step or dilute the vinegar, as both crisping and full acidity are needed for a safe, crisp cornichon.