Photo by Donna I screwed up the brine for these and wound up with amazing short rib pastrami, below, but I remade the brine and got it right, nothing but tarragon and garlic.  I like dill and dill pickles, but I love tarragon flavored pickles, which is the dominant herb in cornichon. I also prefer the flavor of the "natural" or "traditional" pickle, one that uses no vinegar.  Allowing lactic acid bacteria to feed on sugars in the vegetable and release acid, you create a sharp, but not vinegar-sharp, flavor. You also get the pleasure in this style of pickling of working with something that’s alive, like yeast or creating your own vinegar.  This works with most vegetables, not just cucumbers.  How do you do this, get those bacteria working for you?  By leaving the Read On »

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