Cucumbers: Summer's Crisp, Cool - and Healthy - Refresher
Cucumbers refresh, but they’re also surprisingly beneficial
In our rustic pâté sandwich, we wanted to capture the spirit of a traditional French charcuterie plate. Cornichons, the tiny French pickles, are essential to those hors d’oeuvre spreads, but they didn’t work well on a sandwich. This is our alternative, a simple cucumber pickle that can be made a day ahead and is good for a week or more in the fridge.
Ingredients
- 2 tablespoons coarse salt
- 3 cups white wine vinegar
- 1 leafy sprig fresh tarragon
- 10 peppercorns
- 3 whole cloves
- 1 bay leaf
- 1 garlic clove, smashed
- 1 pound Kirby pickling cucumbers, cut length-wise into 1/8-inch-thick strips
- 1/2 cup thinly sliced white onions cut thinly lengthwise
Instructions
In a quart-size glass jar, combine the salt and vinegar, stirring until the salt dissolves. Add the tarragon, peppercorns, cloves, bay leaf and garlic, then the cucumber and onion slices. Seal and refrigerate for at least 8 hours or up to 2 weeks before using.
About this recipe
Courtesy of Kristin and John Schwarz of The Potager in Milford
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