Gherkin
Cucumis sativus var. sativus · gherkin · cornichon
Gherkin: what every chef needs to know
Open any pickle jar in a professional kitchen and you are looking at the gherkin — a small cucumber variety harvested young and preserved in vinegar brine, sometimes with dill, mustard seed and garlic. Size matters: cornichons (3–6 cm) are the French standard for charcuterie boards and tartare; larger gherkins (6–12 cm) work in burgers, sandwiches and as a chopped garnish. The acidity of a good gherkin (pH 2.5–3.5) cuts through rich, fatty dishes — that is exactly why they sit next to pâté, alongside fried fish and inside a cubano. Lacto-fermented gherkins (salt brine, no vinegar) have a funkier, more complex flavour and contain live cultures; they must be stored refrigerated and have a shorter shelf life than vinegar-pickled ones. HACCP storage: opened jars at 0–7°C, always submerged in brine, use clean utensils to avoid contamination. Gherkins contain minimal calories (12 kcal/100g) but can be high in sodium depending on the brine formula. Allergen note: gherkins are not an EU-14 allergen, but sulphites (E220–E228) are sometimes used in commercial production — always check supplier labels. In Dutch cuisine, the zure bom (large sour pickle) is a classic snack; in American diners, the dill pickle is non-negotiable.
Gherkin: nutritional values per 100g
Based on unprocessed product. Source: NEVO 2021 (RIVM/WUR) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2021.
Gherkin: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
For tartare sauce: 2–3 mm brunoise. Squeeze in a cloth to remove excess moisture before adding.
Small young gherkins: salt for 24 hours first. than pickle in vinegar with tarragon and cloves.
Without vinegar, salt only (2–3%). Vibrant, complex flavour. Must stay covered, never use metal.
Slices or small cubes for garnishing salads. Pat dry on kitchen paper before using in sauces.
Gherkin: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Gherkin: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Verse augurken: juli-september in Nederland. De kleine, knapperige inmaakaugurk (Cucumis sativus 'National Pickling') is de beste voor cornichons. Buiten seizoen: commerciele cornichons van Maille, Amora of Hengstenberg zijn de standaard.
Gherkin: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Frequently asked questions about Gherkin
Wat is het verschil tussen augurk en cornichon?
Cornichon is de Franse term voor kleine zure augurken, ingelegd in wijnazijn met dragon. De Nederlandse augurk is groter en vaak zoetzuur van smaak. Voor tartaarsaus en remoulade gebruik je altijd cornichons.
Hoe knijp ik augurk goed uit voor tartaarsaus?
Snijd fijn, leg in een theedoek en wring goed uit. Vochtige augurk maakt je tartaarsaus waterig en de mayonaise gaat schiften of dun worden.
Kan ik verse komkommer gebruiken in plaats van augurk?
Nee. De zuurgraad van augurk is functioneel in sauzen: het snijdt door het vet van de mayo en geeft de balans. Verse komkommer mist dat volledig.
Hoe lang bewaar ik geopende augurken?
In eigen pekel gekoeld: 3 maanden probleemloos. Controleer of ze onder het pekeloppervlak blijven. Augurken die boven het pekeloppervlak uitkomen worden zacht en smakeloos.
Welk merk augurken/cornichons voor de professionele keuken?
Maille cornichons extra-fins zijn de klassieker. Voor budget: Hengstenberg. Voor fermentatie: zelf inmaken met kleine jonge augurken en 2% zoutoplossing.
Zijn augurken gezond?
Caloriearm (12 kcal/100g) en hoog in vitamine K. Maar ze zijn ook natriumrijk: 700-1200mg/100g afhankelijk van het product. Als chef: gebruik ze voor smaak, niet als gezondheidsargument.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
