|Preparation||Resting||Start to finish|
|36 min.||4 hours||4 hours 36 min.|
|1||Wash the 500 g fresh gherkins thoroughly.|
|2||Brush each gherkin under running water to remove all the little "bristles" and give it a smooth surface.|
|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||Rinse again, then dry with a tea-towel.|
|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...|
|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.|
|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.