Cornichons, or tiny French pickles, are made from immature cucumbers roughly 1 to 1½ inches long. Crisp and tart, they’re ideal on a charcuterie board or wherever a bright, tangy pickle is needed.
Cornichons are small, tangy pickles that originate in France. Commonly served with cheeses and cured meats, they also brighten sandwiches, salads, and even cocktails. Their satisfying crunch and sharp flavor come from both the tiny gherkin cucumbers and the traditional pickling spices used in their brine.
The difference between a cornichon and a regular pickle starts with the cucumber: gherkins are smaller and inherently more tart. The pickling liquid typically combines white wine vinegar, salt, and aromatics such as mustard seed, dill or tarragon, peppercorns, and coriander. This blend yields a piquant, clean finish that complements rich foods.
Making cornichons at home is rewarding and allows you to tailor the flavor. The main challenge is sourcing very small cucumbers; growers at farmers’ markets sometimes thin their plants and will gladly sell or give the tiny fruits that result. If you grow cucumbers yourself, harvest early for the ideal size and texture.
Canning or refrigerator-pickling cornichons keeps them on hand for snacking and entertaining. The recipe below yields several pint jars (or quarts if you prefer) and relies on simple, traditional ingredients for authenticity.
Ingredients for Cornichons
This version follows traditional French practice adapted for home canning. For approximately four pints (or two quarts) you will need:
- 2 lbs very small cucumbers (gherkins, about 1–2 inches)
- 10–12 small cocktail onions, trimmed and peeled
- ¼ cup kosher salt
- 5″ sprigs tarragon
- 2 small bay leaves
- ½ tsp black peppercorns
- 2 tsp yellow mustard seeds
- 4 cups white wine vinegar (5% acidity minimum)
White wine vinegar is recommended for a clean, balanced flavor. Apple cider vinegar lends an earthier note better suited to some pickles, while distilled white vinegar can taste harsh. Champagne vinegar is also a fine choice if you prefer.
How to Make Cornichons
Prepare your equipment: sterilize jars, lids, and rings if you plan to can. If making refrigerator pickles, clean jars thoroughly.
Wash the cucumbers. Slice off about 1/16 inch from the blossom end and leave roughly ¼ inch of stem to help preserve crunch. Place cucumbers in a large bowl and coat thoroughly with the kosher salt so they appear frosted.
Set the salted cucumbers in a colander for about two hours. This draws moisture from the cucumbers and concentrates their flavor, producing the characteristic crisp texture. After two hours, rinse the cucumbers well under fresh water and pat dry with a clean towel—removing the surface salt is important so the final product isn’t overly salty.
Pack the cucumbers into sanitized pint jars, adding the cocktail onions, tarragon, bay leaves, mustard seeds, and peppercorns, distributing them evenly among jars for consistent flavor. Bring the vinegar to a boil and pour it over the cucumbers, leaving about ½ inch headspace. Wipe rims clean and apply lids and bands.
If you’re making refrigerator pickles, let the jars cool to room temperature and chill; flavors develop in about one to two weeks. For shelf-stable cornichons, follow the canning steps below.
Canning Cornichons
Use a water bath canner for processing. Place the filled and sealed jars in the canner and process pint jars for 10 minutes at sea level. Quarts require 15 minutes. After processing, turn off the heat and allow jars to remain in the canner for an additional five to fifteen minutes to reduce thermal shock. Remove jars, cool on a towel at room temperature for 24 hours, then check seals, label, and store. Properly canned cornichons keep for at least a year.
Altitude Adjustments for Cornichons
Increase processing time at higher elevations because water boils at a lower temperature:
- 0–1,000 ft: pints 10 minutes, quarts 15 minutes
- 1,001–6,000 ft: pints 15 minutes, quarts 20 minutes
- Above 6,001 ft: pints 20 minutes, quarts 25 minutes
If using jars smaller than a pint, process them using the pint time.
Serving Cornichons
Cornichons are ready to eat straight from the jar—no cooking required. They complement rich, creamy cheeses like brie or camembert and pair beautifully with charcuterie such as prosciutto or salami. Chop them into tuna or egg salad for bright acidity, mix diced cornichons with sour cream and herbs for a quick dip, or use them whole on a cheeseboard.
For a fun snack, try breading and frying cornichons: dip in beaten egg, coat with panko and grated Parmesan, then fry until golden. Refrigerator-pickled cornichons will last a few months chilled and are perfect for keeping a handy supply.
Traditional French Cornichons
Equipment
- Water bath canner (for shelf-stable jars)
Ingredients
- 2 lbs very small cucumbers (gherkins, 1–2 inches)
- 10–12 small cocktail onions, trimmed and peeled
- ¼ cup kosher salt
- 5″ tarragon sprigs
- 2 small bay leaves
- ½ tsp black peppercorns
- 2 tsp yellow mustard seeds
- 4 cups white wine vinegar
Instructions
- Sterilize jars, lids, and rings if canning; otherwise clean jars thoroughly for refrigerator pickles.
- Wash cucumbers. Trim 1/16-inch from the blossom end and leave ¼-inch of stem.
- Coat cucumbers with kosher salt in a large bowl, then let drain in a colander for two hours to draw out moisture and maintain crunch.
- Rinse the cucumbers thoroughly and pat dry to remove excess surface salt.
- Pack cucumbers into jars with onions, tarragon, bay leaves, mustard seed, and peppercorns.
- Bring vinegar to a boil and pour over cucumbers, leaving ½ inch headspace. Wipe rims and seal with lids and bands.
- For refrigerator pickles: cool to room temperature, refrigerate, and let flavor develop for 1–2 weeks.
- For canning: process pints in a boiling water bath for 10 minutes (adjust for altitude). Allow jars to cool 24 hours, check seals, label, and store.
Notes
Altitude Adjustments
- 0–1,000 ft: pints 10 min, quarts 15 min
- 1,001–6,000 ft: pints 15 min, quarts 20 min
- Above 6,001 ft: pints 20 min, quarts 25 min
If using jars smaller than a pint, use the pint processing time.
Nutrition
Calories: 6 kcal per serving (approximate). Nutrition values are estimates.
Cucumber Pickle Recipes
There are many ways to preserve cucumbers. Try different pickling styles to find your favorite.
- Old Fashioned Lime Pickles (pickling lime method)
- Dill Pickle Chips
- Classic Dill Pickle Spears
- Bread and Butter Pickles
Vegetable Pickling Recipes
Explore other pickled vegetables to expand your pantry:
- Pickled Corn Salad
- Pickled Three Bean Salad
- Pickled Green Tomatoes
- Dilly Beans (pickled green beans)
- Pickled Jalapeños
- Pickled Fiddleheads
