When you are born in France, you have strange expectations about gherkins. They cannot be sweet at all, the have to be very small and extremely crunchy. The vinegar has to be tasty, full of mustard seeds, herbs and tiny mini onions.
When you move abroad, it becomes an endless quest. Often a fruitless one… In Sydney, it took me 3 years to find a provider. These guys sell at markets, occasionally in temporary stall in large malls such as Miranda Westfield in Southern Sydney.
When I see them I buy several jars and stock them. This time I got lucky at Ramsgate Foodies Market. They are called Edmond Fallot cornichons extra-fins. This is the real stuff!!
These are my favourite ways to eat gherkins:
– on a simple slice of bread with good butter such as Pepe Saya’s.
– cut in a steak tartare
– with saucisson and any cold meat
– with French pâté or liver mousse
– in salads
– with BBQ sausages
– with Pot au feu
– accompanying langue de boeuf (beef tongue)