CORNICHON Meaning and
Definition
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Cornichon is a noun that refers to a small, tart, and brined pickle made from pickling cucumbers. This preservation technique involves immersing the cucumbers in a mixture of vinegar, water, and various herbs and spices such as tarragon, shallots, mustard seeds, and peppercorns. The tangy and piquant flavor of cornichons is derived from the fermentation process and the particular combination of ingredients used in the pickling solution.
Cornichons are traditionally enjoyed in French cuisine as a condiment, appetizer, or accompaniment to charcuterie and cheese platters. These small pickles are highly regarded for their crisp texture and sour taste, which provides a refreshing contrast to rich and savory dishes. Due to their strong flavor, cornichons can also be used to add an extra zing to sandwiches, salads, and sauces.
The term "cornichon" is derived from the French word for "gherkin," a type of small cucumber used in pickling. This word ultimately traces back to ancient Germanic and Slavic languages, where similar terms were used to describe small pickled cucumbers. Cornichon can also be used more broadly to refer to pickles in general, particularly in French-speaking regions.
Etymology of CORNICHON
The word "cornichon" is derived from the French language. It comes from the diminutive form of the word "corne", which means horn in English. In this context, "cornichon" translates to "little horn". It was named so because original pickles were often long and curved, resembling small horns.
