Small pickling cucumbers are substitutes for cornichon, which are a type of tangy pickle usually made from miniature gherkin cucumbers. Cornichon pickles are usually served in France alongside smoked meats or pates.
To make an alternate version of cornichon, the small pickling cucumbers are tossed in a nonreactive bowl with salt, then transferred to a cheesecloth-lined colander and drained for two hours. Then, the cucumbers are rinsed and set aside.
Next, vinegar, salt and water are brought to a boil, removed from heat and set aside. Cloves, bay leaves, peppercorns, onions and garlic are divided among two pickling jars. The cucumbers are added to the jars, and the vinegar mixture is poured over the cucumbers. The jars are sealed and placed in a cool, dry area for three weeks before use.