Store-Style Pickled Cornichons

1. 1 Cucumbers≈ $3.67 per kg 300 g
2. 2 Mustard seeds 2 g
3. 3 Dillpack 50 g ≈ $1.80 10 g
4. 4 Garlic≈ $10.00 per kg 5 g
5. 5 Black peppercorns 1 g
6. 6 Bay leaves to taste
7. 7 Salt 12 g
8. 8 Sugar 25 g
9. 9 Vinegar 9%pack 500 ml ≈ $1.30 30 ml

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Soak small cucumbers¹ up to 7 cm long in cold water for 3 hours, then trim the ends.

2. Sterilize the 0.5 l jar and lid: steam the jar for 10 minutes and boil the lid for 5 minutes.

3. Place the dill³, garlic⁴, mustard seeds, peppercorns, and bay leaf in the bottom, then pack in the cucumbers¹ tightly.

4. Bring 230 ml water to a boil with the salt and sugar, remove from the heat, and stir in the vinegar⁹.

5. Pour the hot marinade over the cucumbers¹ to the rim and cover with the lid.

6. Place the jar in a pot of hot water and sterilize for 10 minutes from the moment the water comes to a boil, then seal immediately.

7. Turn the jar upside down, wrap it, and leave to cool. Store in a cool, dark place for up to 12 months; keep an opened jar in the refrigerator for up to 2 weeks.