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A small variety of cucumber, which is pickled by soaking it first in brine, then vinegar. Some other types of cucumbers are pickled in the same way, but are not true gherkins. Gherkins are commonly eaten with pâtés, cold meats and ploughman’s lunches, as well as being an ingredient in tartare sauce. The French word for gherkin is ‘cornichon’, and some smaller gherkins are sold under this name.
Gherkins go with — mature Cheddar