Gherkin

Gherkin is a term used for small cucumbers that are typically harvested when immature and prepared for pickling. It can refer to the cucumber fruit itself, the cultivar used to produce small pickling cucumbers, or the resulting pickle. In everyday language, especially in the United States, the word is often used to describe the finished pickled cucumber.

Gherkins are usually harvested at a size of about 1 to 4 inches (2.5–10 cm), depending on the variety and intended use. They are grown from cucumber plants (Cucumis sativus) and are valued for their slender shape, tender skin, and high water content, which makes them well suited for pickling. Varieties bred for pickling tend to have thinner skins and a crisper texture when preserved.

In culinary use, gherkins are typically cured in vinegar or brine and flavored with dill, mustard seeds, peppercorns, garlic, and other spices. They are commonly eaten as a condiment, garnish, or accompaniment to sandwiches, burgers, charcuterie boards, and salads. The term cornichon is sometimes used for very small French-style pickled cucumbers, which are similar in size and flavor to gherkins.

Nutritionally, gherkins are low in calories and provide small amounts of vitamins and minerals, including vitamin K and potassium, primarily when consumed in small quantities as pickles. Fresh-market cucumbers of similar varieties are eaten raw and offer a mild, hydrating flavor.

Notes on usage vary by region: in some places, “gherkin” may denote a specific cultivar, while in others it primarily describes the pickle itself.