Fusion Recipe: Spicy Shichimi Cornichons

Spicy Shichimi Cornichons

🥒 Spicy Shichimi Cornichons: East Meets West Crunch 🌶️


These Spicy Shichimi Cornichons offer a thrilling, modern twist on a traditional Swiss-French condiment, making them a zesty addition to any celebration platter. The tiny, tart cornichons are bathed in a quick pickling brine, retaining their signature sharp crunch. The real innovation comes from the fragrant, fiery punch of Shichimi Togarashi, the Japanese seven-spice blend.1 This infusion of citrus zest, sesame, and chilli transforms a simple pickle into an Umami-forward palate cleanser, perfect for cutting through the richness of cured meats or cheese. They are addictive, unexpected, and delightfully vibrant.


🍽️ Recipe: Pickled Cornichons with Shichimi

This recipe gives classic small pickles a bold Japanese seasoning.


Ingredients

Category

Item

Quantity

Notes

Pickles

Cornichons (small pickles)

450g (1 jar)

Drained, or fresh small cucumbers

Brine

White Wine Vinegar (or distilled white vinegar)

250ml

For sharpness

Brine

Water

250ml

To dilute the vinegar

Brine

Granulated Sugar

2 Tbsp

Balances the acidity

Brine

Fine Sea Salt

1 Tbsp


Flavouring

Shichimi Togarashi

1 - 2 Tbsp

Japanese seven-spice blend (adjust to heat preference)

Flavouring

Fresh Ginger

1 inch piece

Thinly sliced or smashed

Flavouring

Garlic Clove

1

Smashed (optional)

Instructions and Method

1. Prepare the Cornichons

  1. If using jarred cornichons, drain them from their original liquid. Place the drained cornichons into a clean, heat-proof glass jar.
  2. Add the Shichimi Togarashi, ginger slices, and smashed garlic (if using) directly into the jar with the cornichons.


2. Make the Brine

  1. In a small saucepan, combine the vinegar, water, sugar, and salt.
  2. Bring the mixture to a boil over medium-high heat, stirring until both the sugar and salt are completely dissolved.
  3. Remove the brine from the heat.


3. Pickle and Store

  1. Carefully pour the hot brine over the cornichons and seasonings in the jar, ensuring the cornichons are completely submerged.
  2. Seal the jar loosely and let it cool to room temperature.
  3. Once cool, seal the jar tightly and place it in the refrigerator.


4. Serve

  1. For the best flavour, allow the cornichons to pickle in the refrigerator for at least 24 to 48 hours before serving.
  2. Serve chilled as an accompaniment to cheese, cured meats, or even alongside hot sandwiches and burgers.

Chef's Tips

  • Adjusting Heat: Start with1tablespoon of Shichimi Togarashi for a mild kick. If you like it fiery, use 2 tablespoons. The heat will infuse over time.
  • The Crunch: Using hot brine helps the flavour penetrate quickly while preserving the crunch.2 Do not boil the cornichons; just submerge them.
  • Fresh Cucumbers: If using fresh, small cucumbers (Gherkins), prick them a few times with a fork before adding the brine to help the liquid absorb faster.
  • Shelf Life: These quick pickles will keep well in an airtight jar in the refrigerator for up to 3 weeks.


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