Pickled Cornichons

Instructions

1. Prepare the cornichons
   Rinse the cornichons thoroughly and trim off the blossom ends. Place them in a large bowl and sprinkle with kosher salt. Toss to coat evenly. Let stand for 2 hours to draw out excess moisture, then rinse thoroughly and pat dry with paper towels.
2. Sterilize the jars
   Wash 3 pint-sized canning jars and their lids in hot, soapy water. Rinse well. Place the jars in a large pot of water and bring to a boil for 10 minutes to sterilize. Remove with tongs and let air dry on a clean kitchen towel.
3. Prepare the pickling liquid
   In a medium saucepan, combine the white wine vinegar, water, and sugar. Bring to a simmer over medium heat, stirring until the sugar dissolves completely. Remove from heat and let cool slightly for about 5 minutes.
4. Pack the jars
   Divide the tarragon sprigs, garlic cloves, mustard seeds, peppercorns, bay leaves, fresh dill, and sliced shallot evenly among the sterilized jars. Pack the cornichons tightly into the jars, leaving about 1/2 inch of headspace at the top.
5. Add the brine
   Carefully pour the warm pickling liquid over the cornichons, ensuring they are completely covered but still leaving 1/4 inch of headspace. Tap the jars gently on the counter to release any air bubbles.
6. Seal and process
   Wipe the jar rims clean with a damp paper towel. Place the lids on the jars and screw on the bands until finger-tight. If canning for long-term storage, process in a boiling water bath for 10 minutes. Otherwise, let cool completely before refrigerating.
7. Pickle and store
   Allow the cornichons to pickle in the refrigerator for at least 48 hours before eating for best flavor. Properly sealed and processed jars can be stored in a cool, dark place for up to 1 year. Once opened, refrigerate and use within 3 months.