Cornichon

Cornichon

What it is

The French kind is picked at three or four centimetres and pickled in vinegar with tarragon and pearl onions, which makes it sharp — as opposed to the American dill pickle, brined and sour rather than vinegared. They are not interchangeable.

In the kitchen

Chop them into a sauce gribiche or a rémoulade at the last moment. Left to sit, they leach vinegar and thin the whole thing.

Goes with

Mustard Capers Egg Tarragon Shallot Parsley Beef Butter

Same species

Cantaloupe melon Cucumber Honeydew melon Narazuke Salt-fermented dill cucumber

Also used with

Abondance Chevrotin Cod liver Calf's mesentery Head cheese Matjes herring

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