Gherkin

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This article is about the fruit. For the London skyscraper known as the Gherkin, see 30 St Mary Axe.
For the West Indian burr gherkin, see Cucumis anguria.
For the tropical vine, see Coccinia grandis.
Gherkin
Species Cucumis sativus
Cultivar Gherkin
A pickled gherkin

A gherkin or cornichon is a small cucumber used for pickling, or the resulting pickled cucumber.[1][2]

Gherkins are usually picked when 4 to 8 cm (1 to 3 in) in length and pickled in jars or cans with vinegar (often flavored with herbs, particularly dill; hence, "dill pickle") or brine.

Pickled gherkins are generally served cold, as accompaniments to other foods, and sometimes in sandwiches.

They are historically associated with Central and Eastern European cuisine, but are now found more widely.

In French, gherkins are called cornichon, and usually accompany pâté and charcuterie plates.[2] They are used in making tartar sauce.

See also[edit]

References[edit]

  1. ^ Oxford English Dictionary, s.v. 'gherkin'
  2. ^ a b Alan Davidson, ed., The Oxford Companion to Food s.v. 'gherkin'

External links[edit]