Cornichons (AKA gherkins in the UK) are tiny sour pickles. Each whole cucumber is about the size of my pinky finger. What they lack in size, they make up for in flavor.
These cornichons come jarred in a vinegar-based brine with salt, onions and spices: mustard seeds, black pepper, and coriander seeds. They're quite pleasantly sour and just a touch spicy, with a satisfying crunch.
Cornichons are ideal for bringing a touch of acidity to cut through rich, heavy foods. Include them in your next cheese platter or charcuterie spread. They're a classic in a ploughman's lunch, a munchable assortment of pickles, crusty bread, good cheese, perhaps some cured meat, and, if you're feeling indulgent, an ale. Eat them with a hot, runny raclette. Slice them up for a killer ham and Gruyère sandwich. Chop them finely and toss them into deviled eggs or beef tartare.