If you’re a charcuterie lover, then we think you’ll agree that food can be described with a variety of unusual adjectives that we often attribute to other things we love—and cornichons are downright cute. A small, French pickle made from mini gherkin cucumbers that are harvested before reaching full maturity for added tartness, cornichons are perfect as a featured side or an adorable garnish. The quintessential acidic bite to balance the rich, savory flavors of cheese, pâté or cured meats, serve them on a toothpick or finely chopped as a topping.
Whether you were already a fan or we just convinced you, consider making your own cornichons at home with this easy recipe!
Mini gherkin cucumbers
White wine vinegar or apple cider vinegar (depending on preference)
Wash your gherkins and slice the blossom off*
Coat the cucumbers in salt
Refrigerate for 24 hours
Rinse cucumbers and transfer to clean jar
Pour vinegar over cucumbers until they’re covered**
(Optional) Add sliced onions, shallots or peppercorns
(Optional) Seal the jar with a canner or in boiling water
Refrigerate for at least six months
Don’t stop at your charcuterie platter! Once you’ve made your own cornichons, enjoy them on your hamburgers, sandwiches and more or even include them in a delicious relish!
*If you’re unsure about which tip is the blossom, cut off both ends. Blossoms contain enzymes that could result in your pickles being mushy. **Depending on your personal preference, you can use diluted vinegar. If you prefer sweet to tart or just less tartness, use three parts vinegar and one part water.