Cornichons

Ingredients for Cornichons

Instructions for Cornichons

To prepare the Cornichons recipe, please follow these instructions:

Wash the cucumbers gently in cold water. Boil the salt layer and make it completely cold. Lay the cucumbers in the layers and leave it to the next day. Arrow the arrow keys. Pour the vinegar into a saucepan, add all the herbs and the cloves of garlic. It is wise to put the pebbles and garlic together in a small gazepose, and they are easier to remove if the flavor becomes too strong during storage. Bring the eddicle cake to the boil. Boil the cloves for 3 minutes. Pick them up Wash and shake a jam. Remove the cucumbers from salt layers and rinse them in cold water. Put them in the glass with the onions. Take the icing of the heat and add the preservative to the instructions given on the package. Pour the hot icing over the cucumbers and close the glass immediately.

tips:
Let the cucumbers draw at least 3 weeks before eating them. Dild can replace fresh fennelop. Eat cornichons for meat patties, meat dishes and use them, for example, in homemade remoulade or curry salad. Shelf life: 6 months