What are Cornchons? If you’ve ever been to a French bistro, you’ve likely heard of pickled cornichons (or French gherkins). But what are they exactly and why do they seem to be everywhere?
In this blog, we’ll demystify the tiny pickles known as cornichons, so you’ll know when, where and how to enjoy them!
Cornichons are small, tangy gherkin pickles. They are a variety of small cucumbers, usually harvested when quite young. They are less than two inches long and at the peak of their ripeness. Cornichons can range in shape from slightly curved to almost cylindrical, depending on the type of cucumber used. Nowadays cornichons can still be found growing wild around corners of Europe.
These little pickles are pickled in vinegar for just a few weeks before being served as a delicious accompaniment to burgers, appetizer plates, or other charcuterie plates in culinary use.
Cornichons have been popular in France and other European countries. The tartness of these pickled cucumbers adds a delightful crunch and flavor to almost any gourmet dish, particularly when they’re given time to pickle properly.
You can find cornichons in most grocery stores and online retailers these days, but if you’re a fan of pickles and feeling adventurous, you might want to look into making them at home.
History of Cornichons
They are also known as French gherkins, French pickles, or baby pickles. They are a type of pickled cucumber found in many dishes around the world. The small, sour pickles vegetables are often served alongside charcuterie boards and are also an ingredient in many French and other European cuisines.
Historically, cornichons were often used to preserve vegetables in the summer when vegetables weren’t always available. However, the exact date of origin for cornichons is still uncertain since references to these pickles date back to the 1600s in France.
Traditionally, the cucumbers used for making cornichons were small cucumbers that grew along a trellis near old castles. Cornichon comes from the old French word for “small horn” due to their shape.
In the old-school French methods of preparing cornichons, white vinegar or tarragon vinegar are combined with herbs such as capers or dill to make them especially flavorful.
Today, the pickling process of most commercially sold cornichons are produced according to factory specifications. But generally they contain several key ingredients including:
- Pepper (or Peppercorns)
In some cases they may also be flavored with additional herbs and spices such as dill or tarragon.
However, they are more commonly sold in cans or jars and you will be able to find them in the preserved foods aisles of supermarkets and specialty shops worldwide.
Types of Cornichons
Cornichons come in a variety of shapes and sizes, including traditional whole baby gherkins, pickled slices and even relish-style blends.
Whole cornichons are small, tart pickles that are typically preserved in an acidic brine – some of the more popular brines are made with white vinegar or wine vinegar.
The pickled cornichon slices have a more briny taste, but some people do like their distinct and tart flavors.
Cornichon relishes generally contain a blend of vegetables such as pearl onions, zucchinis, carrots and, of course, tons of tiny cornichons to add an extra punch of flavor.
Whole cornichons tend to be a bit sweeter than their chopped cousins because all the flavor is contained in the brine itself; however, most recipes call for both whole baby gherkins and sliced dills for the perfect balance of texture and flavor.
As well as providing a flavorful accompaniment to your meal, they are also surprisingly good for you. Here are some of the health benefits of adding cornichons to your diet:
(Source: Medical News Today)
How to Use It in Cooking
They are commonly used as a condiment or garnish for foods such as sandwiches and salads. Cornichons are tart and sweet with a crunchy texture that adds contrast to the creamy textures of some dishes.
They can be eaten straight from the jar as a sharp snack or used to add flavor to other foods.
Here are other creative ways to use them:
You can also use them in place of capers for a unique twist on classic recipes such as potato salad. Experiment with cornichons in your cooking – you’re sure to find creative ways to use this tart and tasty addition!
Tips for Choosing and Storing
When shopping, look for fresh-looking pickles that appear evenly green in color and crisp in texture. Avoid jars with stubborn or wrinkled cucumbers at the bottom. Cornichons should smell lightly vinegary and not overly sour or bitter.
Once you’ve picked out a high-quality jar, it’s critical to store it properly to maintain peak flavor and texture. Here are some tips for ensuring your cornichons stay fresh:
With these simple steps, you’ll be able to enjoy all of your favorite recipes featuring these beloved tart, bite-sized pickles!
In conclusion, cornichons are small, tart pickles typically made from small and young cucumbers. They are often used as a garnish for salads and sandwiches, or as an accompaniment to charcuterie boards and other appetizers.
While both cornichons and traditional pickles have similar flavors, cornichons are generally much more sour as they are made with a brine of vinegar, salt and other spices.
Besides their distinct flavor and crunchy texture, they also come with a lot of health benefits. You should start adding more cornichons to your diet more often from today!
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5 Best Cornichons Substitutes
- 1. Pickled Capers
- 2. Pickled Pearl Onion
- 3. Pickled Vegetables
- 4. Pickled Relish
- 5. Dill Gherkins
- Choose your favorite substitute from the list above.
- Prepare your substitute according to the recipe directions.
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