Does your recipe call for cornichons, but you don’t have any handy? This article has you covered on finding a good replacement. I’ll also explain if you can use pickles instead of cornichons, if they’re the same thing, and if capers are a good substitute.
1. Homemade Pickled Cucumbers
Cornichons originate as baby cucumbers, after which they are pickled in brine (salt water), vinegar, and herbs. If you have some cucumber in your refrigerator, it will make an excellent substitute for cornichons. If you use the method below, you don’t have to wait several weeks for the cucumber to pickle.
You will need about 20 minutes to prepare them, and a handful of ingredients, including:
- One cucumber
- A pinch (0.36 g) of salt
- One tablespoon (4.93 ml) of vinegar (apple cider or white wine vinegar is an excellent choice)
- One teaspoon (5.69 g) of caster sugar
- One tablespoon (5.69 g) of dill
After gathering your ingredients, here’s how to pickle your cucumber:
- Chop the cucumber lengthwise according to your desired portion size. Avoid peeling your cucumber as the peel adds pleasant crunchiness.
- Combine the vinegar, salt, caster sugar, and dill, and give it a good stir.
- Place your cucumber pieces in the vinegar, and allow them to pickle for 15 to 20 minutes.
- If desired, sprinkle them with some chopped dried herbs, such as dill, parsley, or tarragon.
- Remove the cucumber pieces and serve them.
2. Eggplant
Eggplant is not an obvious substitute for cornichons because it tastes slightly bitter. However, when it is combined with other, strong-flavored foods, it quickly absorbs the other flavors, which can offset the bitter taste.
You can create a great substitute for cornichons using eggplant if you chop it up into your desired shape and pickle it according to the recipe above.
Raw eggplant works as a good substitute for cornichons in the following dishes:
- Salads
- Sandwiches or wraps
- Steak tartare
- Potato dishes, such as cold new potato salad or a potato bake
Alternatively, you could cook eggplant as you usually would and then sprinkle it with balsamic vinegar, which adds acidity and a little sweetness.
3. Sliced Celery
Many people enjoy eating cornichons because they offer a satisfying crunch when you bite into them. Celery has a similar texture, but it is also stringy, which can be off-putting to some people.
Thankfully, removing the stringy part from celery is easy because it’s located on the stalk’s surface. Here is how to do it:
- Take a celery stalk, and snap a piece off each end. Avoid using a knife as this might not expose the stringy parts.
- You should now see the stringy parts over both edges. Grab onto each stringy piece and pull it off.
- Alternatively, scrape them off using a vegetable peeler.
To give your celery a similar taste to cornichons, soak them in a vinegar and salt solution (as described above).
Finely-chopped celery makes a tasty substitute for cornichons in fish dishes, and you can use it to make a tartare sauce for fish.
4. Green Olives
If you don’t have time to pickle a vegetable for 15 to 20 minutes, consider using green olives. Green olives are also canned in brine and offer a similar level of saltiness to cornichons. However, since they haven’t been pickled, they lack the acidic taste of cornichons.
Green olives are also not as crunchy as cornichons but have a similar level of moisture. Avoid using black olives if possible, as they have a stronger flavor profile with a slightly fruity taste. On the other hand, green olives have a milder taste and a subtle nutty flavor.
Pitted green olives are more convenient to use as you don’t have to remove the pit, which can be a painstaking process. If you’re using them on a hamburger or as a side, slice them in half to prevent them from rolling around the plate.
5. Thinly-Sliced Radishes
Were you planning on making sandwiches or hamburgers with sliced cornichons as a garnish, only to discover that you’ve run out? If so, consider using radishes instead.
Radishes have a sharp and slightly spicy taste, and some folks might find this overwhelming, which is why you should slice them thinly.
They have a crisp texture and are drier than cornichons but not as salty. Drizzling them with a little olive oil and sprinkling them with some Kosher sea salt can enhance the taste and texture.
6. Green Bell Peppers
