Cornichons are small pickled cucumbers or gherkins that are tart, sweet, and briny, with a crisp and crunchy texture. They are made by starting with a particular variety of gherkins that are smaller than the kinds usually bought at the supermarket. The gherkins that become cornichons are picked when quite young so that theyre only an inch or two in length, and their texture is bumpy. They are then salted overnight to draw out some of their liquid, soaked in vinegar and left overnight again. Cornichons are exclusively sour, and are canned in jars with vinegar, water, salt, and herbs like dill and sometimes tarragon, then left for at least three weeks to ferment.

Cornichons are a French delicacy and are known as such in America as well. They are a popular garnish or condiment and are essential to a standard charcuterie plate. They complement pork dishes, such as grilled pork chops, and are a key ingredient in the charcuterie sauce. They are also used in many recipes, including beef stroganoff, steak tartare, egg salad, and potato salad. Cornichons are most commonly reserved for dressing up fancier French delicacies like pâté, steak tartare, and raclette. They also work well as palate cleansers and are a classic pickle that adds a tart twist to a charcuterie board or main dish.

Cornichons are sold in jars and can be found in most grocery stores. They are also easy to incorporate into the mix of dishes you might already be assembling. They are a reasonable treat to have on occasion, and as with nearly any food, moderation is the key to enjoying the benefits while avoiding the disadvantages.