Cornichons served in a bowl | Source: Freepik
Cornichons served in a bowl | Source: Freepik

Cornichons Recipe — Master the Art of Crafting Perfectly Flavored Mini Pickles

Naomi Wanjala
Apr 19, 2024
01:02 P.M.
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Unlock the secret to elegant French appetizers with our cornichons recipe, a guide to creating the perfect mini pickles that enhance any dish. Discover how these tiny, tart, and crunchy delights can transform your culinary presentations, from charcuterie boards to gourmet sandwiches.

Step into the refined world of French gastronomy with our Cornichons recipe, a delightful journey into crafting these tiny, tart pickles that play a crucial role in many classic dishes. Despite their small size, cornichons pack a punch with their crunchy texture and sharp taste, making them a perfect companion to different dishes.

Whether you're garnishing a charcuterie board, enhancing a sandwich, or adding a zestful touch to deviled eggs, these mini pickles elevate any culinary creation. Let's embark on this flavorful adventure and master the art of making cornichons right in your kitchen.

Cornichons Recipe: Elevate Your Snacking Game with Homemade French-style Gherkins


  • 2 pounds of Fin de Meaux cucumbers (preferably 2 inches in length)
  • 2 cloves
  • ½ cup of kosher salt (divided)
  • 2 bay leaves
  • 2 cups of distilled white vinegar
  • 1 ½ teaspoons of black peppercorns
  • 2 cups of water
  • 1 teaspoon of chopped fresh dill
  • 1 tablespoon of finely chopped white onion
  • 1 clove of garlic, peeled and halved


1. Collect all the necessary ingredients.

2. In a large bowl, coat the cucumbers with 1/4 cup plus 2 tablespoons of salt.

3. Lay the cucumbers out on fresh kitchen towels in a single layer to let the salt absorb the moisture. Leave them for 1 ½ hrs before rinsing them well.

4. Sterilize 2 (1-pint) jars, along with their rings and lids, and keep them hot until ready to fill with the pickling mixture.

5. In a saucepan bring water, vinegar, and the remaining 2 tablespoons of salt to a boil over medium-high heat.

6. Distribute the onion, garlic, dill, peppercorns, cloves, and bay leaves evenly into the two sterilized jars.

7. Place the cucumbers in the jars, ensuring a 1/2-inch space remains at the top.

8. Pour the heated vinegar mixture into the jars, maintaining a 1/4-inch space from the top.

10. Allow the jars to cool, then store them in a cool, dark place for at least three to four weeks before opening.

By mastering the cornichons recipe, you've added a classic French touch to your culinary repertoire, enhancing dishes with their distinct tart and crunchy texture.

Continue exploring rich flavors by delving into our Lap Cheong recipe next, where you can bring the aromatic and savory excellence of Chinese sausage to your table.

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