Gherkins are small cucumbers, typically those 1 inch (2.5 cm) to 5 inches (13 cm) in length, often with bumpy skin, which are typically used for pickling. The word gherkin comes from early modern Dutch, gurken or augurken for "small pickled cucumber".
Gherkins are traditionally served cold, as cooked gherkins lose their intense flavor rapidly. Pickled gherkins are served to accompany other foods, often in sandwiches. They are historically associated with Central European and, occasionally, Eastern European cuisine, but are now found more widely.
We supply gherkins preserved in
- Natural Alcohol Vinegar
- Acetic Acid
- In Jars
- In Cans
- In Drums
Sometimes also called a cornichon (the French word for gherkin), they have historically also been called horned cucumbers, true gherkin has palmately lobed leaves with toothed edges, small flowers, and furrowed, prickly fruits about five centimeters (two inches) long that are borne on crooked stalks. Although its fruit is also pickled, the plant is frequently grown only as a curiosity.