Russian Style Cornichons Food

RUSSIAN-STYLE CORNICHONS

Steps:

• Peel and slice garlic. Set aside.
• Wash the cornichons gently and remove the ends.
• Put the cornichons in a bowl with cold water and set aside for 30 mins.
• Bring the water to a boil, stir in salt and mix.
• Put dill flowers (or dried dill weed) in jars and layer the cornichons with the garlic.
• Pour the boiling salty water over the cornichons in the jars, making sure to cover them.
• Cover the jars with airtight lids and put them into fridge.
• Let the cornichons stand in the fridge for 24 hours.

AUTHENTIC RUSSIAN SALAD 'OLIVYE'

Steps:

• Bring a large pot of water to a boil; add potatoes and carrot. Return mixture to a boil and add eggs; cook until potatoes are tender, 20 to 30 minutes. Drain and slightly cool mixture. Chop potatoes and carrot; peel and chop eggs.
• Mix potatoes, carrot, eggs, pickles, peas, ham, and parsley together in a large bowl; stir in mayonnaise until salad is evenly coated.

MONIQUE'S CORNICHONS

Steps:

• In a large bowl toss the cornichons with the salt. Turn them out into a tea towel, gather the towel by the four corners and hang it from the faucet over the sink, for 2 hours. Alternatively, set the cornichons in their towel in a strainer in the sink.
• Place the tarragon in a quart jar, then evenly layer the cornichons with the garlic, onions, and the other herbs, until they reach about 1/2-inch below the top of the jar. Bring the vinegar to a boil and pour it over the ingredients in the jar, making sure to cover them, and leaving about 1/2-inch headroom in the jar. Seal the jar, and place it in a cool, dark spot for three weeks, before opening.