CORNICHON / SOUR GHERKIN PICKLE: TRADITIONAL METHOD FOR CRUNCHY PICKLED CUCUMBERS

Recipe for CORNICHON / PICKLED CUCUMBERS
Fall is the pickling season when the Gherkins are most fragrant and fresh
Moreover, autumn crop cucumbers make the Cornichon crunchy for a year or more!!
Using grandmas traditional pickling technique, Ive easily made crunchy CORNICHON at home every year.
Now, I am sharing this whole process with you to inspire you for preparing tasty, healthy, and fermented pickles without additives or preservatives!!
Believe me, having sour and crunchy pickled cucumbers available throughout the winter is some think!.. they are addictive!...

Give it a try!

Ingredients
1 kg baby gherkin (cucumbers)
1 large carrot
8-10 garlic cloves
10-15 raw chickpeas
1 lemon
2 celery stalks (or dill flowers)
8 tbsp vinegar
2 tsp sugar
1-2 jalapeno pepper (optional for spice lovers)
2 jars (750 ml each) with fitted lids

For the brine:
1 L drinking water
cup pickling salt
tbsp. lemon salt (citric acid) or the juice of 1 lemon

Directions
CLEANING THE VEGETABLES
Submerge the cucumbers in a large container of water with 1 tbsp of vinegar for 10-15 minutes
(!) Dont use waxed cucumber as the wax prevent the salt penetration
This helps to clean all the dirt and unwanted bacteria on the vegetables
Then, wash each cucumber under running water and drain the excess water
Set aside
Separate the celery stalks and thoroughly wash them. We will use their thinner and leafy parts
Drain the access water and set aside

SALT TREATMENT
! Salt treatment makes the pickle crunchier!
In a large container, cover the cucumbers with pickling salt in layers
Layering allows for better penetration
Leave the cucumbers in the salt for 5-7 minutes
Then, scrape off the salt and wash the cucumbers
Using a long needle, puncture each cucumber on both ends
This allows the cucumber to easily absorb the brine, necessary for a better fermentation process
Use the remaining pickling salt for the carrot slices
Now, the vegetables are ready for pickling
! (You can air dry the remaining pickling salt and store it for later use)

BRINE & FLAVOUR AGENTS
Prepare enough brine using this ratio:
1 L water to 1/4 cup pickling salt to 1/2 tbsp lemon salt (citric acid)

Boil the water for 3-5 minutes
Then, dissolve the dry ingredients and set aside to cool down to room temperature

Wash and slice the lemon
Wash the garlic cloves, submerge in warm water for 10-15 minutes, and peel them without damaging their flesh (!)
(Warm water loosens their skin)
set aside

THE ASSEMBLY
Pour 1-2 tbsp of vinegar into the pickling jar
Add half of the raw chickpeas. They will improve the long-term natural fermentation process
Add 2-3 garlic cloves
Then, arrange the cucumbers as tightly as possible in the jar
Halfway up the jar, place the carrot slices
And continue with the cucumbers until the jar is full
Place a couple of garlic cloves in any remaining crevices
Then, cover the cucumbers with the lemon slices and a leafy celery stalk.
Pour 2 tbsp of vinegar and 2 tsp of sugar over the contents
Then fill the jar with the brine
Place 1 more lemon slice over all
Cover the jar with a fitted lid

Place the pickle jars in a dark and cool place to slow down the fermentation
First 7-10 days, fermentation will be very fast. Some of the brine will spill out during this short-term fermentation process
So, place the jars in an old tray for easy cleaning and keep an eye on them

LONG TERM FERMENTATION
By the end of the short-term fermentation, (bubbling and spilling out the brine will slow down and stop completely) you should refill the jars with the remaining brine, so the contents are not exposed to air
This is an essential step before leaving the pickles for long term storage
Having empty spots in your pickle jars may allow unwanted bacteria and moulds to
Store your pickles in a dark and cool pantry. In such conditions, your pickles will be ready within 25-30 days, and they will remain fresh for at least a year
Enjoy the last warm days of the summer, while waiting for your pickles to mature

SERVING
Pickles are an integral part of winter meals in Turkish Cuisine
Fermented foods will spoil if they are contaminated!
1. Once you open a pickle jar, keep it in the fridge!
2. Do not touch the contents with your hands. This practice keeps the pickles fresh for longer
3. After taking a desired amount, cover the contents again with the lemon slices and celery before closing the lid.
4. If necessary, add some water into the jar to cover any exposed vegetables

Cucumber pickle is my favourite fermented side dish!
It has a crunchy texture,
It has wonderful sour, salty, and refreshing taste!!
Carrot slices bring a bright colour and softer texture to the plate

Traditionally, pickles (probiotics) are mostly eaten with legumes (prebiotics) to improve digestion
However, cucumber pickle also goes perfectly with meat, sandwiches, and salads
It is also amazing on its own, as is!

Enjoy the magic of fermentation!