Cornichons

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Step 1

Fill your Ball jars with water. Combine with an amount of salt equal to 2.5-3.5% of the weight of the water.

Step 2

Empty the brine into another container. Fill the jars with herbs and spices first, then add gherkins. This helps keep everything submerged.

Step 3

Fill baggies with excess brine, one per jar. This acts as a weight to keep things submerged. Using the brine to fill the baggie is important; should the baggie burst, the pickling liquid won't get diluted.

Step 4

Cover the jars with lids with an airlock (pictured). If you don't have lids with an airlock, burp the jars two or more times a day to keep them from turning into pickley grenades.

Step 5

Store somewhere warm and out of direct sunlight, to prevent discoloration. Allow to ferment for 7 days for half sours, and 1.5 to 2 weeks for full sours. Taste them and store.in the fridge when they've aged to your liking.

Step 6

To make vinegar pickles, swap water for white distilled vinegar. Salt to taste, starting with 1/2 Cup per gallon of vinegar. Store in fridge for one day before eatinf

Step 7

The liquid from Lacto-Ferments can be used to jumpstart other ferments. Add it to a mixture of mustard seed and dark beer for a fermented mustard, or soaked cashews for a basic vegan "cheese".

Step 8

The spices you use are versatile. It's not traditional for cornichons, but using Star Anise, Fennel Seed, Sichuan Peppercorns, and any other number of spices will make for tasty pickles