cornichons.

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.