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cornichons
gherkins (pickles)
Vegetable stands in summer often sell little raw cucumbers (Cornichon Vert Petit de Paris) destined to be pickled.
Lovers of Jewish/Eastern European style dill pickles (half sours or sours fermented in brine, with dill, garlic and mustard seeds) have to look hard for them in France (or make their own). The French prefer very small sweet cornichons in vinegar and tarragon, often with a few pickled onions thrown in the jar, to serve with pâté, charcuterie, Raclette and other fatty dishes.
ogourcis: cucumbers preserved in salt. More popular in the 19th century than now.
Image by Tamorlan