Tiny pickled gherkins (Cornichons)

1. Wash the small gherkins thoroughly, rub them with salt, leave them to stand for a few hours, then wipe them dry.

2. Layer the gherkins in clean jars with the shallot wedges and the fresh tarragon.

3. Bring the vinegar to the boil with the mustard seed and the salt.

4. Pour the hot vinegar brine over the gherkins so they are covered.

5. Seal the jars airtight and, once cooled, store in a cool, dark place.

6. Eat after at least 2-3 weeks of maturing – by then they become crisp, piquant little pickles.

Tip: Cornichons are the inseparable companion of French charcuterie and pâtés – the secret is very small, firm gherkins and a tarragon-vinegar brine. The smaller the gherkin, the crisper it stays.