Mustard Cornichons
Field cucumber season is in full swing, and though my homegrown cucumbers are not yet ripe for picking to whip up the tangy mustard-marinated cornichons I yearn for, I ventured to the nearby Port Credit Farmer's Market in Mississauga in search of freshly-harvested cucumbers. Cornichons, those charming bite-sized pickles, make for a delightful accompaniment to any dish or a tasty standalone treat. The recipe calls for small cucumbers, ideally measuring between 3-5 cm, which are to be brined in a mixture of vinegar, water, salt, and an assortment of flavorful spices and herbs like dill seeds, fresh dill, garlic, horseradish, black currant leaves, mustard seeds, bay leaves, and Dijon mustard - all key elements in the upcoming culinary creation. Following a crucial 10-minute pasteurization step and a maturation period of up to 4 weeks, these delectable cornichons will be all set for savoring.
MUSTARD CORNICHONS
By Zosia Culinary Adventures | Date: July 30, 2024
Preparation Time: 1 hour
Pasteurizing Time: 10 minutes
Yield: 18 x 500 ml
Ingredients:
3 kg small cucumbers 3-5 cm in length
3.750 L filtered water
750 ml 7% or 10% vinegar
4.5 tablespoons pickling salt ( salt without iodine or any anticaking agents)
225 ml or 15 tablespoons dijon mustard
1 fresh bouquet dill with seed and leaves
18 bay leaves
18 small pieces fresh garlic
18 small pieces fresh horseradish
4 tablespoons mustard seeds
4 tablespoons dry dill seeds
small black currant leaves, optional
Instructions:
Sterilize jars, lids, and rings before filling with cucumbers for food safety over time.
In a clean sink, carefully place all the cucumbers and allow them to soak. Remember to change the water several times during this process until the cucumbers are completely clean. Once done, drain the cucumbers thoroughly before placing them in the sterilized jars.
Fill all jars with cucumbers standing up in the jar as much as possible. It is important to pack them tightly to ensure they remain crisp and maintain their shape throughout the pickling process. The upright position of the cucumbers plays a crucial role in the overall preservation and quality of the pickles.
Divide garlic, bay leaves, horseradish, fresh bouquet dill and black currant leaves between the sterilized jars.
Make a tangy vinegar brine by boiling water, Dijon mustard, pickling salt, mustard seeds, and dill seeds in a pot.
Fill each sterilized glass jar with the hot vinegar mixture, ensuring there is a small gap between the liquid and the jar's rim.
Place the lids and rims securely on the jars before proceeding to pasteurize them for the recommended duration of 10 minutes in a boiling-water bath to ensure food safety and preservation.
Mustard cornichons need 4 weeks in a cool, dark place before eating. This helps flavors develop fully for a tasty treat.
Nutrition Facts per One jar 💗
Calories 75 | Fat 2.8 g \ Saturated Fat 0.2 g\ Cholesterol 0 mg\ Sodium 289 mg\ Total Carbohydrate 9.3 g\ Dietary Fiber 2.5g\Total Sugars 36.7g\ Protein 3.6 g \ Vitamin D 0 mcg\ Calcium 73 mg\ Iron 1 mg\ Potassium 318 mg
