Cornichons Sucrés à la Moutarde
Cucumber chunks brined overnight then cooked in a sweet, turmeric-yellow mustard sauce.
- Prep
- 40 min
- Cook
- 30 min
- Total
- 70 min
- Servings
- 40
- Difficulty
- Medium
- Calories
- 35 kcal
Equipment
- •Large bowl
- •Preserving pan
- •Sterilised jars
Nutrition
Per serving, approximate
- Calories
- 35 kcal
- fat
- 0 g
- carbs
- 8 g
- protein
- 1 g
- calories
- 35
Instructions
- 1
Layer the cucumbers and onions with the salt and leave overnight, then drain and rinse well.
- 2
Bring the vinegar and sugar to the boil in a preserving pan.
- 3
Whisk the mustard, turmeric, flour and celery seed with a little cold vinegar into a smooth paste.
- 4
Whisk the paste into the boiling liquid and cook until thickened and glossy.
- 5
Add the drained vegetables and simmer 10 minutes — they should stay crisp.
- 6
Pot into hot sterilised jars and seal.
Chef's tips
Rinse the salted vegetables thoroughly or the finished pickle will be inedibly salty.
Ingredient substitutions
- cucumbers → green tomatoes, or a mix of both
Storage
Keeps 12 months sealed; refrigerate after opening.
Common mistakes to avoid
- •Overcooking to mush
- •Lumpy mustard sauce
Serving suggestions
Cooked Cornichons Sucrés à la Moutarde?
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