Back to Recipes

Cornichon Pickles, Low Salt

Snacks, Vegetarian, Low Phosphorus, Low Potassium, Low Protein, Low Sodium


Based on 24 servings per recipe.

  • 3 cups cornichon or pickling cucumbers
  • 1 tablespoon kosher salt
  • 4 sprigs fresh tarragon
  • 1/2 teaspoon mustard seeds
  • enough to cover at least 1 inch above cucumbers white wine vinegar


  1. Wash the cucumbers thoroughly; drain or pat dry.
  2. If small, leave the cucumbers whole. If they are bigger than your thumb then cut them in half lengthwise.
  3. Place in ceramic bowl and mix well with the salt.
  4. Let sit for 24 hours (does not need to be in the refrigerator).
  5. Rinse quickly, drain the juices and dry the cucumbers.
  6. Either put directly into jars, filling three-quarters full, or place into one large glass jar or crock, leaving a 2-inch space between the cucumbers and the top of the container.
  7. Add the tarragon and the mustard seeds.
  8. Top with white wine vinegar extending at least 1-inch above the cucumbers.
  9. Cover jars and leave in a cool place for 3-4 weeks.

About This Recipe

Delicious crunchy low sodium pickles.

More recipes like this

Lemon Curd

Desserts, Sauces, Vegetarian, Low Phosphorus

Baked Potato Soup

Dinner, Lunch, Soups, Vegetarian

60-Second Salsa

Sauces, Vegetarian, Low Phosphorus, Low Potassium