Three cornichons substitutes

Cornichons are pickled cucumbers in the French style. They are usually 1 to 2 inches long and have a crunchy texture and a sour, acidic taste. You can eat them cold with bread, cheese, salads, and meats, but you can also chop them up and add them to dishes like tartar sauce.

French-style pickled cucumbers show up in recipes now and then, and they deliver a unique tang. If you don’t have them on hand, you may be tempted to leave them out rather than buying a jar of something you won’t use again.

There is another option, though. You can sub in other ingredients. Three cornichons alternatives to try are zucchini, chutney, or vinegar. They won’t replicate the flavor and texture of cornichons exactly, but any one of these could add depth to your recipe.

Zucchini

Cucumbers and zucchini are both in the gourd family. Zucchini is thicker and less watery than cucumbers, but you can use it in place of cornichons in some recipes. Picked zucchini would be ideal.

Chutney

Chutneys come in a range of flavors, from tangy to sour to sweet, and they can go well with cheese and crackers or with both simple and rich foods.

Vinegar

A splash of white vinegar can replace cornichons in some dishes if you only need a sharp, sour note. Don’t forget to adjust for the difference in texture and liquid.

What are cornichons?

Cornichons are small, picked gherkins. Gherkins are small cucumbers that are only 1 or 2 inches long and bumpy in texture.

Cornichons are made by curing the gherkins in salt overnight to remove extra moisture. They are then soaked in hot vinegar and jarred with herbs and spices like tarragon, cloves, bay leaves, thyme, and pearl onions.

This method of curing makes the cornichon firmer and sharper. Cornichons are often used as a garnish or condiment, and they are also included in a traditional charcuterie platter.

Cornichons nutritional profile

Here’s a summary of the nutritional profile of cornichons (per typical 1-ounce/28g serving):

• Low in calories. About 4–6 calories per serving.
• Low in carbohydrates. Roughly 1–2 grams of carbs.
• Low in fat. Less than 0.1 grams.
• Low in protein. Less than 1 gram.
• High in sodium. Around 300–400 mg, due to pickling process.
• Vitamins and minerals. Trace amounts of vitamin K, vitamin A, and calcium.

The sodium content is significant due to the brine. If you are watching your salt intake, go light on your cornichon intake.

How to use cornichon in recipes

You can chop cornichons and use them for a flavor boost in stroganoff, steak tartare, egg salad, and potato salad.

Cornichons are also popular in charcuterie sauces. They go especially well with pork dishes like grilled pork chops. A classic sauce might have chopped onions sautéed in butter or lard, vinegar, and demi-glace, all cooked down and topped with julienned cornichons.

You can also put cornichons on a toothpick and serve them on their own, or with deviled eggs.

FAQs about cornichons

Last update on 2025-11-16 / Affiliate links / Images from Amazon Product Advertising API