Give Your Pickles a French Twist With This Classic Cornichon Recipe (2024)

FAQs

What is the difference between a pickle and a cornichon? ›

Cornichons are small pickles, usually about the length of one finger. You can differentiate them from mini dill pickles by the bumpy skins, a natural feature of the cucumber varieties from which cornichons are made. Aside from the vegetable variety, the defining trait of cornichons is how they are pickled.

Cornichons are pickled French gherkin cucumbers—small in size but big in crunch and tart flavor. Organic Capers (the edible flower buds of the Capparis shrub) are found in countries surrounding the Mediterranean. They are handpicked and preserved in salt or brine.

Those pickles are called cornichons (pronounced "KOR-nee-shons"), and they are exactly what they seem to be: tiny pickles, or, as the English call them, gherkins. Their tart, mildly sweet flavor makes them the ideal garnish to serve with classic charcuterie items such as pâtés, terrines, cured sausages, and the like.

The problem with the cornichon cucumber is that it is not a hardy crop, it is expensive to grow, and it is harvested only once a year in France, compared with three times a year in India.

Yes, fermented pickles and vegetables are loaded with healthy bacteria that your body will love you for adding to your diet. Shop bought options can be very high in salt though, so that's something to be aware of if you're planning on buying yours from the supermarket.

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If a recipe calls for cornichons and you don't have any, substitute small slivers of dill pickles. Remember, all cornichons are gherkins, not all gherkins are cornichons.

And then there's the flavor: Cornichons are typically seasoned with mustard and tarragon. Tarragon, while not as versatile as some herbs, is powerfully aromatic, making whatever it's added to seem like a fully realized food. Pearl onions are the guest stars, adding another layer of taste and texture.

There are multiple cucumber varieties generally labeled as Cornichons in French markets, with the most popular cultivars, including Parisienne Cornichon de Bourbonne, Parigno Cornichon, and Fin de Meaux.

Original cornichons are a French style gherkin or pickle. Harvested before reaching maturity for that extra-tart bite. Delicious with cheese or roasted meat.

Can you eat cornichons raw? ›

You can eat gherkins raw, although they can be bitter; you can cook them, too, if you fancy. When it comes to pickling, salt them overnight, rinse, pack into a sterilised jar and cover with spiced vinegar.

Why am I craving pickles? You might be dehydrated. If you haven't drunk a sufficient amount of water, it's common to crave pickle juice, both because it will hydrate you and because it contains a hefty amount of electrolytes in the form of sodium, magnesium, and potassium.

Calcium chloride (CaCl2), sometimes known as “pickle crisp”, is a type of salt that helps preserve the crunchiness of food. It is used in the food industry to help preserve the texture of canned fruit and vegetables. Sea salt is sodium chloride. In this case, we're talking about calcium chloride!

The only real difference is that Best Maid's pickles are crinkle-cut, while McDonald's are flat-sliced. Haracz also says that the affordability of these pickles checks out. Best Maid pickles are heat-treated, meaning you'll find them stored at room temperature on grocery store shelves.

If a recipe calls for cornichons, it is referring to the dilled variety of gherkins. If a recipe calls for cornichons and you don't have any, substitute small slivers of dill pickles. Remember, all cornichons are gherkins, not all gherkins are cornichons.

Gherkins and cucumbers belong to the same species, but are from different cultivar groups. However, cornichons are tiny baby gherkins, and have more flavor. Cornichons are about the size of your pinky finger that are about an inch and half in length. They're nubby and bumpy, tart and crunchy.

Gherkins, also known as baby pickles or miniature cucumbers, are usually one to two inches long.