Cornichons — Nutrients, Health Benefits, And Shopping Tips

Cornichons should be firm and tart with a good crunch. They typically come packed in vinegar with herbs and spices. Inspect the jar for cloudiness or sediment, which should be minimal to ensure the pickles are well-preserved.

Do not buy cornichons if the vinegar solution is murky or the pickles have softened, indicating they have been stored for too long. Quality cornichons should be crisp and provide a sharp, clean flavor.

Cornichons should be stored in the refrigerator after opening. Keep them in their original brine and ensure the jar is tightly sealed. Properly stored, cornichons can last several months.

Leaving the jar open can cause cornichons to dry out and lose their tangy flavor. Avoid placing them near strong-smelling foods, as they can absorb odors. Always use clean utensils to avoid contamination and maintain their crispness.

Cornichons (pickled gherkins) can last for 1-2 years unopened when stored in a cool, dark place. Once opened, they should be refrigerated and used within 1-2 months. Always ensure they are submerged in their brine for the best quality.

Leftover cornichons can be used to add a tangy, crunchy flavor to a variety of dishes. Chop them and add to salads, potato salad, or coleslaw for extra zing, or use them as a garnish for charcuterie boards alongside meats, cheeses, and other pickles.

Use cornichons in sandwiches or wraps to add a burst of flavor, or mix them into a tartar sauce for dipping fried foods. If you have a lot of cornichons, consider making a cornichon relish by chopping them finely and mixing with mustard, herbs, and a touch of vinegar. Cornichons can also be added to a deviled egg filling or used as a topping for burgers and hot dogs. For a quick snack, enjoy cornichons on their own or paired with cheese and crackers.