Cucumbers and Gherkins

[grisell]

A recipe that requires the use of Duck Tape.

Are you sure that the duck tape doesn't belong here? http://forum.sausagemaking.org/viewtopi ... 9&start=18

(My guess is that Saucisson had the cured duck in mind when he wrote his post here!)

[wheels]

That's somewhat presumptuous!

[grisell]

You think so? I thought it was funny. I didn't mean to offend. But just in case, I removed the post. Correction: Tried to remove it.

[Ianinfrance]

That sounds nice, Ian. I might try it if I can ever find
gherkins...

They aren't easy to find even here. And yes, it IS nice - very. I use it because I find that:-

Here is a delicious old French recipe for cornichons without sugar that I unfortunately have been able to try only once, .

Cornichons done like that are too sharp for my taste.

I've been making my gherkins for some 20 years, and whenever we do a terrine or some ham (pretty often) for guests. they are on offer. What's interesting is that the French, who you'd think would prefer the sugarless recipe, lap them up and very often say that they are way nicer than the more traditional cornichons without sugar. They also seem to spoil wine less, which is a plus for IMO.

[Massimo Maddaloni]

Sounds good Massimo... Do you have a recipe?

No, Saucisson, I go by the thumb. I spice with garlic, peppercorns, caraway seeds (sparringly) and a whole bunch of dill. I prepare the brine as per instructions with salt and sugar. The main point I was trying to make is that it's fast and the results in terms of taste as well as texture are excellent.
Regards
Massimo

[saucisson]

Ok, thanks Massimo.

[saucisson]

You think so? I thought it was funny. I didn't mean to offend. But just in case, I removed the post. Correction: Tried to remove it.

I'm not offended at all Andre

Dave

[wheels]

...and I forgot to add the laughter symbol to mine!

[grisell]

Nevermind, then.