Best made in small batches as they are picked. These tiny pickles are traditionally served with Pate. They go especially well with savories such as cold cuts and rye bread or crackers and cheese.

1 3/4 cups cornichon cucumbers, each no more than 1 1/2 or 2 inches 1 tablespoons pickling salt 2 small cloves garlic 2 leafy sprigs fresh tarragon,3 inches long 2 cups mild white wine vinegar 2 cups water 2 teaspoons sugar 2 half pint canning jars

Clean cucumbers under running Clean cucumbers under running water; remove all stems and blossoms, being careful not to cut the ends of the cukes. In a small china or glass bowl, combine cucumbers, salt and just enough water to cover; let stand overnight at cool room temperature; drain cucumbers. Put one garlic clove and a sprig of fresh tarragon in each drained sterilized 1/2 pint canning jar. Pack with cucumbers In a small saucepan (not aluminum) heat the vinegar, the 2 cups of water and sugar to boiling over high heat. Remove from stove and cover cucumbers with vinegar mixture, leaving 1/2 inch headroom. Seal and let sit at room temperature for 24 hours to blend and develop flavors, then store in refrigerator for up to 6 weeks. water; remove all stems and blossoms, being careful not to cut the ends of the cukes. In a small china or glass bowl, combine cucumbers, salt and just enough water to cover; let stand overnight at cool room temperature; drain cucumbers.

Makes 2 half-pint jars.