Have you ever wondered about those tiny, tangy pickles nestled among the cheeses and cured meats on a charcuterie board? These delightful little gems are called cornichons, and they’re much more than just a garnish. So, What Is Cornichons Food all about, and why are they an essential part of the culinary world?
Cornichons: Unveiling the Tiny Pickle
Cornichons (pronounced “kor-nee-shons”) are small, tart pickles, often referred to as gherkins. Their slightly sweet and acidic flavor profile makes them a perfect complement to rich and savory charcuterie items like pâtés, terrines, and various cured sausages. They provide a refreshing counterpoint to the richness of the meats and cheeses.
Cornichons: The Main Facts
- Main Ingredient: Gherkin cucumber
- Primary Use: Charcuterie boards, condiments, and culinary ingredient
- Storage: Refrigerate after opening
The Making of a Cornichon
Cornichons are crafted from a specific variety of small gherkins, distinct from the typical cucumbers found in supermarkets. Interestingly, these gherkins are not actually true cucumbers. They are harvested while still young, typically only an inch or two in length, and are characterized by their bumpy texture.
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The pickling process begins with an overnight curing in salt, which helps to draw out excess moisture from the gherkins. Next, they are submerged in vinegar, often overnight as well. The vinegar is then simmered, cooled, and the gherkins are sealed in jars with a medley of herbs and aromatics. Common additions include tarragon, cloves, bay leaves, thyme, and pearl onions.
Some recipes skip the simmering step, resulting in a firmer, crisper cornichon.
The Versatile Uses of Cornichons in Food
To simply call cornichons a garnish or condiment is an understatement. They are vital to any well-balanced charcuterie experience.
Typical charcuterie offerings, such as liver pâté, pork rillettes, garlic sausage, cured ham, and country-style pork terrine, are undeniably rich and salty. Without the sharp tang of a cornichon to cut through the richness, the palate can quickly become overwhelmed. In fact, some might argue that a generous half of a cornichon is needed with each bite of charcuterie. Therefore, when assembling a board, it’s best to be liberal with the cornichons.
Beyond the charcuterie board, chopped cornichons are featured in a variety of recipes, including beef stroganoff and steak tartare. They also add a delightful zing to cold dishes such as egg salad and potato salad.
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Cornichons also complement pork dishes, such as grilled pork chops, and are a key ingredient in charcuterie sauce. This classic sauce, perfect for pork, is made by sautéing minced onion in butter or lard, adding vinegar and demi-glace, reducing, and finishing with julienned cornichons.
For simpler applications, add them to sandwiches or serve them on a toothpick as part of a relish plate – a hybrid of a crudité platter and an antipasto platter. They pair wonderfully with deviled eggs, too.
The Flavor Profile: A Tangy Delight
Cornichons offer a unique flavor profile – tart, sweet, and briny – enhanced by the herbs and spices used in the pickling process. They are crisp and crunchy, but less sour than traditional dill pickles. Their refreshing, zesty flavor makes them an excellent counterpoint to the rich, dense flavors of a charcuterie plate or the heaviness of steak tartare.
Incorporating Cornichons into Your Culinary Creations
Integrating cornichons into your dishes is simple. Consider including them the next time you assemble a meat and cheese board.
Where to Find These Tangy Treats
Cornichons are widely available in conventional grocery stores and specialty food stores. Look for them in the pickle aisle or near mustards and other pickled condiments like olives and artichokes. Some supermarkets may also offer them at the olive or salad bar.
Storage Tips for Cornichons
Pickling is a highly effective method of food preservation. The acid in the vinegar, combined with the salt and sugar in the brine, creates an environment that inhibits the growth of bacteria that causes spoilage. An unopened jar of cornichons boasts a long shelf life. Once opened, a jar of cornichons stored in the refrigerator can last for several months.
Conclusion: More Than Just a Pickle
Cornichons are far more than just a simple pickle. Their unique flavor and versatility make them an indispensable ingredient in the culinary world, especially when it comes to charcuterie. Next time you’re assembling a charcuterie board, don’t forget these tiny, tangy gems – they’ll elevate your tasting experience.
