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Cornichons – All You Need to Know

If you’ve ever been to a French restaurant or purchased a charcuterie board, you may have noticed some small, pickled cucumbers on the plate. They look like mini pickles and often come in a variety of colors. These delicious morsels are called cornichons and they are a staple in France and other European countries. But what sets them apart from other pickles? In this blog post, we’ll explore the history, taste, and uses of cornichons to help you understand why they are so popular.


Cornichons trace their roots back to the 18th century when they were first mentioned in literature as “gherkins” by Antoine Augustin Parmentier. A scientist and nutritionist from France. Since then, the gherkin has cultivated into several varieties of cucumber. Which have become popular across Europe for their crunchy texture and tart flavor. The most common variety is known as “cornichon de Bourgogne”. Which is usually about three inches long with dark green skin and white flesh.

Taste And Uses Of Cornichons

They have a distinct sweet-tart flavor that comes from marinated in vinegar, sugar, spices such as mustard seed or coriander seed, water, salt and herbs such as tarragon or dill. The flavor of cornichons can vary depending on the variety used. Generally they are deliciously tart with just a hint of sweetness. Eaten on their own as an appetizer or snack but also commonly served alongside cold cuts or cheese platters due to their unique flavor profile. Additionally, cornichons used to add acidity and sweetness to salads or sauces while providing texture as well.


Cornichons offer customers both an interesting history and delicious taste that makes them stand out from other types of pickles. Whether you’re looking for something special for your charcuterie board or just trying something new at home, cornichons should definitely be on your radar!

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