French Cornichons are small, extra-crunchy gherkins traditionally served with pâtés, charcuterie boards, cheeses, and sandwiches. Their distinctive flavor comes from tarragon, mustard seeds, pearl onions, and white wine vinegar.
Product Description
- Product Type: French Cornichons in Vinegar
- Style: Traditional French
- Flavor Profile: Tangy, Herbaceous, Mildly Sweet
- Target pH: ≤ 3.8
- Shelf Life: 18–24 Months
Ingredients for 10 kg Finished Product
Main Ingredients
- Small gherkins (15–40 mm): 6.5 kg
- Pearl onions (peeled): 800 g
Pickling Brine
- Water: 2.0 L
- White wine vinegar (10% acidity): 2.0 L
- Sugar: 250 g
- Salt (non-iodized): 220 g
Spice & Herb Mix
- Yellow mustard seeds: 35 g
- Fresh tarragon sprigs: 80 g
- Black peppercorns: 15 g
- Coriander seeds: 10 g
- Bay leaves: 10 leaves
Jar Filling Formula (720 ml Jar)
Solids
- Cornichons: 420–450 g
- Pearl onions: 40–50 g
Spices per Jar
- Mustard seeds: 2 g
- Peppercorns: 0.5 g
- Tarragon sprig: 1–2 pieces
- Bay leaf: 1 piece
Brine
- Fill with hot brine (80–85°C)
- Headspace: 8–10 mm
Manufacturing Procedure
Step 1: Preparation
- Grade and sort small-sized gherkins.
- Wash thoroughly with potable water.
- Peel and wash pearl onions.
Step 2: Brine Preparation
- Heat water.
- Dissolve salt and sugar completely.
- Add vinegar.
- Heat brine to 85–90°C.
Step 3: Filling
- Add spices and tarragon into jars.
- Add pearl onions.
- Fill with cornichons.
- Pour hot brine.
Step 4: Sealing
- Cap immediately using sterilized lids.
Step 5: Pasteurization
| Cold Spot Temperature | Holding Time |
|---|---|
| 72°C | 15 min |
| 75°C | 10 min |
| 80°C | 5 min |
Step 6: Cooling
- Cool gradually to below 40°C.
Quality Specifications
| Parameter | Target |
|---|---|
| pH | 3.2–3.8 |
| Salt | 1.5–2.0% |
| Acidity | 1.0–1.4% |
| Texture | Extra Crunchy |
| Appearance | Small uniform gherkins with visible pearl onions |
Product Image Concept
Suggested Front Label Text
FRENCH CORNICHONS
Traditional French Style Gherkins
With Tarragon, Mustard Seeds & Pearl Onions
Extra Crunchy • Gourmet Select