With their petite size and big flavor, French cornichons stand out in the pickle family. Whether used as a garnish, a condiment, or an ingredient in recipes, these little pickles pack a punch, bringing a tangy and textured element to your cooking. In this post, we’ll take a look at what distinguishes cornichons from other pickles and ways to use them.
What Are Cornichons?
Cornichons (pronounced KOR-nee-shohns in English) are adorable little French pickles. They have bumpy skin and range from 1 1/2 to 2 inches long (about half the size of an index finger).
Cornichons are made from young gherkins harvested before full maturity to ensure their signature firm, crunchy texture, and tart flavor.
Compared to larger dill pickles, cornichons have a sharper flavor that’s distinctively savory, a little bit sweet, and slightly sour. They’re vinegary, infused with the aromatic flavors of the herbs and spices used in their brine.
Are you a gardener? Popular gherkin varieties for making cornichons in France include Parisienne Cornichon de Bourbonne and Fin de Meaux, though seeds for the latter can be challenging to source in the United States. Baker Creek Heirloom Seed Company (one of my favorite resources!) also offers Parisian Pickling Cucumber Seeds.
How These French Pickles are Made
Before brining, the freshly-picked gherkins are salted–usually overnight–to draw out moisture, ensuring they remain crisp after pickling.
After rinsing off the salt, they’re brined and jarred in a vinegar solution with herbs and spices like dill, tarragon, mustard seeds, coriander, or cloves. Garlic, shallots, or small pearl onions are common additions to the mix. (In fact, many brands include pickled pearl onions in the jar.)
Want to try making cornichons at home? Try this recipe for Classic French Cornichon Pickles from The Spruce Eats.
Ways to Use Cornichons
Cornichons are incredibly versatile and can add a bright pop of flavor to many dishes. Here are some ways to use them:
- Charcuterie: Whole cornichons complement the fatty richness of cured meats, pâtés, and terrines, enhancing flavors and offering a sharp, tangy contrast. They’re a great savory addition to charcuterie and cheese boards and pair well with creamy spreads like Salmon Rillettes.
- Cheeses: Cornichons are a classic accompaniment for Raclette (a semi-hard cow’s milk Swiss cheese traditionally melted and scraped onto potatoes, meats, and vegetables) and cheese fondue.
- Sandwiches: Sliced cornichons add a vinegary punch to sandwiches, such as Ham and Gruyère with Dijon, Jambon-Beurre (a classic French ham sandwich made on a buttered baguette), or Deviled Ham. They’re also great with burgers.
- Bound Salads: In salads like egg, tuna, or potato, chopped cornichons add a vibrant acidity and pickled flavor, whether paired with mayonnaise-based dressings or lighter vinaigrettes. (You can also add them to your filling for Classic Deviled Eggs for a twist.)
- Steak Tartare: Finely diced cornichons are a common addition to beef tartare (a dish made from finely chopped raw beef, often served with a raw egg yolk on top). Their tangy acidity offsets the meat’s richness.
- Condiments: Mince and stir them into Russian Dressing or Tartar Sauce to add brightness to these rich, creamy sauces.
- Cocktails: If you like a tart note in your drinks, try using these petite pickles as a garnish for Martinis and Bloody Marys.
- Relish Trays: Cornichons are a great addition to relish trays, an assortment of small, pickled or marinated appetizers, such as olives, pickles, and vegetables, served as a starter or side dish to complement a meal.
Shopping Tips
Most regular grocery stores stock cornichons alongside shelf-stable pickles. If you don’t see them there, specialty stores like cheese shops and gourmet markets will likely have them.
Some of my favorite brands are:
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- Maille Original Cornichons, imported from France. This is the brand I use most often in my recipes, as it’s stocked regularly at my local grocery store.
- Edmond Fallot Cornichons Extra Fins, also imported from France.
- Three Little Pigs Cornichons, crafted in the French tradition by the famed New York charcuterie maker Les Trois Petits Cochons.
A few brands, such as Three Little Pigs, also offer spicy varieties, flavored with red chili peppers. While I haven’t tasted them, I’ve heard they’re perfect for those who like a pop of heat.
Whenever I shop for cornichons, I look for jars that include a pickle lifter (shown in the photo below). You’ll see it through the glass–it’s usually green plastic. This is a small detail, but it makes lifting the pickles out of the brine so much easier than using a fork.
Storage
Store unopened jars of cornichons in a cool, dark place, like a pantry or cupboard. When properly jarred, their shelf life is long–usually several years. Check the label of whatever brand you’ve purchased for use-by recommendations.
Once opened, replace the lid tightly and store the jar in the refrigerator. Keep the cornichons in their brine to prevent drying and spoilage. They’ll typically last for several months in the fridge.
