|Preparation||Resting||Start to finish|
|36 min.||4 hours||4 hours 36 min.|
|1||Wash the 500 g fresh gherkins thoroughly.||5 min.|
|2||Brush each gherkin under running water to remove all the little "bristles" and give it a smooth surface.||10 min.|
|3||If you don't have a suitable brush, or if you prefer, you can use my grandmother Jeanne's method: rub them with the corner of a tea-towel.|
|4||Cut off any remaining stalks from the gherkins.||5 min.|
|5||Rinse again, then dry with a tea-towel.||5 min.|
|6||Put the gherkins in a bowl with 300 g coarse salt for 3 hours to draw off some of the juice.
Note: contarary to popular belief, there is no need to soak them any longer than this, as they will start to dry out.
|7||After this time, discard the salty water and rinse the gherkins...||5 min.|
|8||...and soak them for 1 hour in a bowl of cold water. We do this so that the gherkins will not be too salty.
After one hour, drain the gherkins and dry them on a tea-towel.
|9||Pour 1 sprig tarragon and a few peppercorns into the bottom of the jar you are going to use.||1 min.|
|10||Fill the jar with gherkins and cover with cold white vinegar (there's no need to boil or even heat it).
Seal the lid and leave to mature for a month before eating.
For 500 g : 3.36 €
|White (spirit) vinegar: You can check-out other recipes which use it, like for example: Beurre blanc sauce, How to prepare corn salad, How to prepare romanesco, Fresh pasta dough, Poached eggs, ... [All]|
|Coarse salt: You can get more informations, or check-out other recipes which use it, for example: Burger buns, Stock-pot fish , How to prepare endives , How to prepare spinach, How to prepare broccoli, ... [All]|
|Tarragon: You can get more informations, or check-out other recipes which use it, for example: Béarnaise sauce, Chicken breasts with tarragon, Little vegetable omelettes, Spinach fritters, Broad bean salad with Parmesan, ... [All]|
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