cornichons
Also known as: gherkins, pickled gherkins, french pickles
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Also known as: gherkins, pickled gherkins, french pickles
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Cornichons are made from a specific variety of small, bumpy cucumbers harvested before they reach full maturity. They are typically tarter and crunchier than standard American dill pickles.
Once opened, a jar of cornichons kept in the refrigerator can last for 1 to 2 years, provided they remain submerged in the brine.
Freezing is not recommended as it destroys the cellular structure of the cucumber, resulting in a mushy texture once thawed.
The best substitutes are chopped gherkins, cocktail onions, or diced dill pickles with a splash of white wine vinegar.
Yes, like most pickled foods, cornichons are high in sodium due to the brining process and should be consumed in moderation by those on low-sodium diets.
Discard them if the brine becomes excessively cloudy, if you see mold on the surface, or if they develop an off-smell or soft, slimy texture.
Most commercial cornichons are preserved in a vinegar brine (pickled), though some traditional French versions may undergo a short fermentation process first.
They pair excellently with rich, fatty foods like raclette, cheese boards, smoked meats, and heavy stews to cut through the richness.
cornichons is a versatile ingredient found in cuisines around the world. With 18 calories per 100g and 0.7 grams of protein, it's a nutritious addition to many dishes.
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