There are certain food memories that stay with you forever, the kind that shape your cooking and your cravings for years to come. For me, it was sitting in my French neighbor’s kitchen in Orlando, watching her husband carefully arrange cornichons on a wooden board alongside wedges of creamy cheese, crusty bread, and glasses of bold red wine. Those tiny, tart pickles were a revelation—nothing like the dill pickles I’d grown up with.
I’ve always been a gardener, and I’d been pickling cucumbers for years, but cornichons felt like a different world entirely. This past year, I finally cracked the code and created a recipe that gets me tantalizingly close to those beloved Cornichon Extra-Fins gherkins from Trader Joe’s. Now I can recreate those Orlando afternoons anytime I want.
What Makes Cornichons Different?
The magic of cornichons isn’t just their adorable size—it’s the entire approach. Unlike traditional American pickles, cornichons don’t rely on dill. They’re all about the vinegar, with a bright, sharp tang that’s balanced by aromatic spices like tarragon, mustard seed, and peppercorns. They’re crisp, sophisticated, and absolutely perfect with charcuterie, pâté, or a simple cheese plate.
The key is starting with the right cucumbers. You want those tiny gherkins picked when they’re about the size of your pinky finger—roughly 3 inches long. Timing is everything here. Pick them too late and they lose that signature crunch and delicate flavor.
Growing and Harvesting Your Gherkins
I grow my own specifically for this purpose, and there’s something deeply satisfying about watching those vines produce dozens of perfect little pickles. When harvesting, look for firm cucumbers with no soft spots. Remove the blossoms—they can make your pickles mushy—and make sure each one is tight and crisp.
For my last batch, I picked about one and a half pounds of baby gherkins. That’s enough to fill a few jars and keep me happily supplied for weeks.
The Recipe: My Cornichon Method
Prep the Cucumbers
Wash your cucumbers thoroughly, scrubbing away any spines or blossom residue. I use a vegetable brush and make sure they’re spotless.
Place them in a non-reactive bowl (no metal—it can react with the salt and affect flavor). Toss with a quarter cup of kosher salt or coarse salt, cover with water, and refrigerate for 2-3 hours. This step draws out excess moisture and helps them stay crunchy.
Important: Don’t let them sit longer than 3 hours, or they’ll get too salty.
Make the Brine
After the cucumbers have brined, drain them and rinse well with fresh water. Now it’s time for the magic.
In a non-reactive saucepan, combine:
- 2 cups distilled white vinegar or white wine vinegar
- A splash or two of apple cider vinegar (for extra depth)
- 2 cups water
- 2 tablespoons kosher or coarse salt
- Bring this mixture to a boil, stirring until the salt dissolves completely.
Pack Your Jars
Here’s where the flavor-building happens. For each jar, add:
- 1 tablespoon finely chopped white onion (or a few pearl onions)
- 2 cloves garlic, peeled and halved
- 5 peppercorns
- 1-2 bay leaves
- Fresh tarragon sprigs (optional but traditional—and highly recommended)
- ½ teaspoon yellow mustard seeds
Can’t find fresh onion or garlic? Dried works in a pinch. This is also where I like to get creative and follow my intuition. Some people add cloves; I don’t. You do you.
Pack your clean cucumbers into the jars, leaving about half an inch of headspace if you’re planning to water bath them.
The Choice: Refrigerator vs. Traditional Canning
I typically make refrigerator pickles, which means I skip the water bath. Once the brine is ready, I pour it over the packed cucumbers, let the jars cool to room temperature, then seal with lids and refrigerate. They’re ready to eat in just a couple of days, though the flavor continues to develop over time.
Going traditional? Sterilize your jars, do a proper water bath, and store them in a cool, dark place for 3-4 weeks before opening. The flavor development is worth the wait if you have the patience.
How to Serve Cornichons
These little gems are perfect alongside:
- Pâté and crusty bread
- Charcuterie boards loaded with cold cuts, cheese, and crackers
- Cheese plates with fruit and nuts
Anywhere you’d normally use pickles but want something more refined
The vinegary brightness cuts through rich meats and creamy cheeses in a way that regular dill pickles just can’t match. They’re sophisticated without being fussy, and they make any simple meal feel a little more special.
The Magic is in the Simplicity
What I love most about cornichons is that they prove you don’t need complicated ingredients to create something extraordinary. It’s all about that clean, bright vinegar flavor (that one-to-one water-to-vinegar ratio is key), the quality of your cucumbers, and the aromatic spices that make each jar unique.
Every time I open a jar, I’m transported back to that kitchen in Orlando—the warmth of good neighbors, the pleasure of simple, beautiful food, and the joy of learning something new from someone who truly loves to share.
Now, if you’ll excuse me, I have some cheese to slice and wine to pour.
