Cornichon Cucumber

French cornichons are tiny pickles—about the size of your pinky finger—and have a bumpy exterior. The taste is tart, and the texture is crunchy. These powerful little cucumber cousins are perfect when served on appetizer platters with smoked meat and fish and added to deviled eggs or a sandwich.

In England, these small pickles are called gherkins. Gherkins are a close relative to the cucumber plant but are bumpier and crisper. Cornichons are made from a few different types of gherkin plants. Although finding the right kind of cucumber in the U.S. may be challenging, the recipe itself is simple to make. Just keep in mind, cornichons will need to sit after canning for three to four weeks.

One of the more popular types of cucumbers used for cornichons is the fin de meaux cucumber. A variety called Parisienne cornichon de Bourbonne cucumbers is also commonly used. You can also use pickling cucumbers cut into 1/2-inch spears.