Vinegar Pickles — Le Parfait
Le Parfait’s vinegar-pickle formula, preserved here as an unsafe/incomplete shelf-storage record because it provides no heat-processing step.
Ingredients
- 1 kg small pickling cucumbers fresh and sound
- 1 L white vinegar source does not state acidity
- 12 pearl onions peeled
- 6 sprigs tarragon
- 3 leaves bay leaves
- peppercorns to taste
- coriander seed to taste
- 250 g coarse salt
Equipment
- 1 L preserving jar Le Parfait Super jar or equivalent
- Large nonreactive bowl for salting
Directions
- Select small, sound, freshly picked cucumbers. Trim them and rub off the surface bloom without peeling.
- Cover with the coarse salt and leave for 24 hours.
- Discard the liquid released by the cucumbers and drain.
- Soak for 5 minutes in cold water containing a few spoonfuls of vinegar, then drain.
- Pack the cucumbers into the jar with the peeled onions and herbs.
- Cover completely with vinegar and close the jar. The source directs cool storage for one month before serving but gives no heat-processing step.
- Safety adaptation: keep refrigerated. Do not store at room temperature unless using a tested pickling recipe that specifies vinegar acidity, jar size, headspace, heat-process time, and altitude adjustment.
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Recipe Notes
Safety status: unsafe/incomplete for room-temperature shelf storage. The official source specifies neither vinegar acidity nor a boiling-water process, processing time, headspace, or altitude adjustment, yet states a long storage period. That claim is not treated as a tested canning schedule. Safer adaptation: refrigerate this formula, or use a tested shelf-stable cucumber-pickle recipe with 5% acidity vinegar and explicit processing instructions. Source accessed September 11, 2026.
Exact source: https://www.leparfait.com/blogs/recipes/vinegar-pickles