Sweet and Sour Gherkins

Large sweet and sour cornichons for raclette and cheese

Bornibus' Cornichons aigre-doux are large, sweet and sour gherkins from Paris, crisp and pickled in a mild vinegar brine. Not the small, tart classics, but the gentle, sweet and tangy variety – made for raclette, cheese boards, and hearty snacks.

Cornichons aigre-doux are the large, sweet and sour gherkins of French delicatessen, crisply pickled by Bornibus in a mild brine of vinegar, sugar, onion, and dill. "Aigre-doux" simply means sweet and sour. Unlike their small, tart relatives, they pair well with everything hearty, cheesy, and rich – a crunchy counterpoint on any board.

Crisp, mild, and pleasantly sweet and sour

When you bite into these large gherkins, they make a satisfying crunch; their brine is sweet and sour and mild, without the sharp vinegar bite of the smaller variety.

Large and golden-green, they float in the jar in a brine of vinegar, sugar, onion, and a hint of dill. On the tongue, you first get the sweetness, then the subtle acidity, followed by notes of herbs – round, juicy, and refreshing. They are a friendly contrast to anything rich: one bite and your palate is awake again.

A single one is often enough for several bites as they are quite large – you can slice them and fan them out or place them whole on a board. Their skin remains firm, the interior juicy, and the sweetness makes them accessible even to those who usually shy away from sharp vinegar. Children often prefer them to the tart variety, and on a sausage sandwich, they turn a simple snack into a little feast.

For raclette, cheese, and hearty snacks

Sweet and sour gherkins belong with anything hearty: raclette and cheese fondue, game pâtés, roast beef, and cold roasts. They are also perfect with tarts, flammkuchen, or simply as an in-between snack from the jar – anywhere something fresh and acidic needs to cut through richness.

They belong on a cheese board and next to a slice of pâté, where their sweetness balances the spice. On burgers or hot dogs, they replace any standard pickle; chopped up, they go into remoulade, potato salad, or with meatballs. And a spoonful of Dijon mustard on the side never hurts.

If you prefer them small and classically tart, opt for the Cornichons extra-fins – the dainty, sour gherkins served with charcuterie and terrines in France.

Bornibus has been making Parisian delicacies since 1855

Behind these gherkins is Maison Bornibus, a Parisian house known for mustard, cornichons, and fine sauces since 1855.

Alexandre Bornibus, born in 1821, bought a small mustard manufactory at the time and made it great with his inventive spirit – in 1864, he patented a process for finely sieving mustard and, as an early pioneer of advertising, knew how to promote high-quality goods. Alexandre Dumas visited the factory and included the mustard in his great culinary dictionary in 1870.

Over 170 years later, the name is being celebrated again in France and returning to fine shops. The mustards, mayonnaises, and cornichons from Bornibus come from the same house – and if you like French delicacies, you will find even more in our selection from France.

Pat them dry for the best shine

After opening, the gherkins will remain crunchy for weeks if kept in the brine and refrigerated. Shortly before serving, lift them from the brine and pat them dry; that's when they look their best. This turns a simple gherkin into a small highlight on your cheese board.

Net weight 860g – Drained weight 430g