Cornichons

The process of making cornichons involves pickling these tiny cucumbers in a vinegar-based brine with a mix of spices such as tarragon, mustard seeds, coriander, cloves, and sometimes garlic. The exact spice mix can vary, but the goal is always to achieve a balance between tartness, spiciness, and a hint of sweetness.

---

Cornichons are versatile in the kitchen. Here are some common ways they can be used: they can be served whole as a tangy accompaniment to a variety of dishes, especially rich or fatty foods, where their acidity can cut through the richness. Finely chopped cornichons can be added to salads, tartar sauces, and dressings to provide a crunchy texture and a burst of flavor.

---

They are a classic addition to cheese and meat platters, providing a sharp flavor contrast. Like other pickled vegetables, cornichons are low in calories and can be a good source of vitamin K, though they're often consumed in small amounts due to their strong flavor. However, they can also be high in sodium, which is something to be mindful of if consuming them in large quantities.

---

Cornichons are sold in jars, submerged in their pickling brine, which acts as a preservative. An unopened jar can be stored in a cool, dark place for a long time, but once opened, it should be kept in the refrigerator to maintain its crispness and flavor.

---

---