They are also very small, about the size of your baby finger, with maybe two delicate bites in them.
They are dark green and crunchy.
Cucumbers are grown specially to make Cornichons from. The cucumbers are picked when very young and slender, only about 2 inches (5 cm) long, then brined, then blanched, then pickled in white wine vinegar. They are usually sold packed in brine.
Though it is getting somewhat easier to find Cornichons outside France, it’s still a bit of a challenge to hunt them down on the pickle shelves in the UK and in North America.
The tartness of Cornichons is used to offset the richness of other savoury food, such as meat pâtés and smoked meats.
The pickles are also used as an ingredient in fish recipes, and in sauces such as Sauce Rémoulade, Sauce Gribiche and tartare sauce.
Cornichon means “little horn.”