DeLallo Cornichons are a stand-out garnish and charcuterie board favorite. These mini gherkins are famous for their accompaniment to French charcuterie. Delicately brined in small batches, our Cornichons boast a tart, briny flavor with a pleasingly sour punch and an irresistible crunch. DeLallo Cornichons are perfectly pickled and ready to pair with everything from soft Brie to sharp Gruyère to salty cured meats.

• Popular French-style gherkins.
• Brined in small batches.
• Irresistibly crunchy, crisp texture.
• Tangy, briny and pleasantly sour.
• Charcuterie board feature.
• Gourmet garnish for sandwiches and salads.
• Kosher.
• Gluten free.
• Non GMO.
• Vegan/vegetarian.
• Fat free.

Kitchen and Usage Tips:

Cornichons are a crunchy, tangy feature that is perfect for charcuterie boards and meat and cheese platters. Their tangy kick pairs perfectly with salty cured meats and cheeses. Garnish sandwiches and salads. Skewer them to serve in savory cocktails like Bloody Marys and dirty martinis. Chop them up for a fun, flavorful ingredient in creamy potato salads, macaroni salads and tuna salads.

Frequently Asked Questions:

What are cornichons?

Cornichons are small French pickles that are famously served as part of hors d'oeuvres spreads and charcuterie boards. Cornichons are made with bumpy, small-growing gherkins—a seeded fruit that is technically not a cucumber. These mini gherkins are pickled with vinegar and spices resulting in a crunchy, tangy pickle that is perfect for serving with salted cured meats and specialty cheeses. In the U.S., cornichons may be simply referred to as “gherkins.”

What do cornichons taste like?

Cornichons are pickled mini gherkins. The flavor of cornichons depends on its pickling ingredients. DeLallo Cornichons are tangy, tart and briny.

What is the difference between cornichons and gherkins?

Cornichons are pickles that are made with gherkins, in the way that traditionally sized pickles are made with cucumbers.

What is the difference between cornichons and pickles?

Cornichons are tiny pickled gherkins. Pickles (of traditional size) are made with cucumbers. The biggest difference is in their size. Cornichons are typically more sour than American dill pickles, as they use white vinegar in their pickling brine.

How do I use cornichons?

Cornichons are a popular feature for charcuterie boards, cheese boards and antipasto spreads. Their tangy kick pairs perfectly with other antipasti, cured meats and specialty cheeses. Cornichons are a crunchy, tangy garnish for sandwiches, paninis and antipasto salads. Skewer them to serve in Bloody Marys or dirty martinis. Pair them up with Swiss cheese or raclette for a simple cheese pairing. Get creative and try them chopped up in potato salad, tuna salad and tartar sauce.