Monique's Cornichons

• About 1 generous pound of cornichons (tiny, finger-sized cucumbers)
• 2 scant tablespoons coarse salt
• 1 leafy sprig fresh tarragon
• 1 clove garlic, cut lengthwise in quarters
• 1/2 cup very small pearl onions, peeled
• 10 peppercorns
• 2 to 3 whole cloves
• 1 bay leaf
• 3 cups white vinegar

1. In a large bowl toss the cornichons with the salt.
2. Turn them out into a tea towel, gather the towel by the four corners and hang it from the faucet over the sink, for 2 hours.
3. Alternatively, set the cornichons in their towel in a strainer in the sink.
4. Place the tarragon in a quart jar, then evenly layer the cornichons with the garlic, onions, and the other herbs, until they reach about 1/2-inch below the top of the jar.
5. Bring the vinegar to a boil and pour it over the ingredients in the jar, making sure to cover them, and leaving about 1/2-inch headroom in the jar.
6. Seal the jar, and place it in a cool, dark spot for three weeks, before opening.

generous pound, coarse salt, tarragon, clove garlic, pearl onions, peppercorns, cloves, bay leaf, white vinegar

Taken from www.epicurious.com/recipes/food/views/moniques-cornichons-15399 (may not work)