gherkin

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gher·kin

 (gûr′kĭn)
n.
1.
a. A small cucumber, especially one used for pickling.
b. A pickle made from such a fruit.
2.
a. A vine (Cucumis anguria) native to Africa and widely cultivated especially in the West Indies, having prickly fruit often harvested when immature for pickling.
b. The fruit of this plant.

[Ultimately (via early Modern Dutch gurkijn (Modern Dutch gurkje), diminutive of Dutch gurk, gherkin, aphetic variant of agurk, or possibly via Dutch agurken, plural of agurk, taken in English as a singular a gurken) from Dutch agurk, variant of augurk, ultimately from a Slavic source such as Polish ogórek, partial translation (with diminutive suffix -ek) of Byzantine Greek angourion, watermelon, gherkin, from diminutive of Late Greek angouros, a single grape, bunch of grapes, probably originally meaning "small, unripe fruit," from expressive alteration of Greek aōros, out of season, unripe : a-, not; see a-1 + hōra, season, time; see yēr- in Indo-European roots.]

gherkin

(ˈɡɜːkɪn)
n
1. (Cookery) the immature fruit of any of various cucumbers, used for pickling
2. (Plants)
a. a tropical American cucurbitaceous climbing plant, Cucumis anguria
b. the small edible fruit of this plant
[C17: from early modern Dutch agurkkijn, diminutive of gurk, from Slavonic, ultimately from Greek angourion]

Gherkin

(ˈɡɜːkɪn)
n
(Named Buildings) the Gherkin an informal name for Swiss Re Tower

gher•kin

(ˈgɜr kɪn)

n.
1. the small immature fruit of a variety of cucumber, used in pickling.
2.
a. the small spiny fruit of a tropical vine, Cucumis anguria, of the gourd family, used in pickling.
b. the plant yielding this fruit.
3. a small pickle, esp. one made from this fruit.
[1655–65; < Dutch gurken, pl. of gurk (German Gurke) < Slavic; compare Polish ogórek, Czech okurka « Persian]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.gherkin - any of various small cucumbers pickled wholegherkin - any of various small cucumbers pickled whole
pickle - vegetables (especially cucumbers) preserved in brine or vinegar
2.gherkin - small prickly cucumber
cuke, cucumber - cylindrical green fruit with thin green rind and white flesh eaten as a vegetable; related to melons
Translations
cocktailkurkku

gherkin

[ˈgɜːkɪn] Npepinillo m

gherkin

[ˈgɜːrkɪn] ncornichon m

gherkin

nGewürz- or Essiggurke f

gherkin

[ˈgɜːkɪn] ncetriolino
References in periodicals archive ?
Taste of Tuscany Board: Fresh mozzarella, prosciutto, pepperoncini, roasted red peppers, stuffed cherry peppers, cornichons, and tomato bruschetta, served with a sliced warm baguette
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Don't forget the traditional condiments: boiled potatoes, cornichons and pickled onions.
Not to be missed is the melted Swiss raclette served with cornichons, cocktail onions, boiled pearl potatoes and rye crisps.
The rough-cut country pate, presented with the traditional accompaniments including tiny, tart cornichons at 62 BISTROT, is a dish to savor and to enjoy often.
Si la creation de cette derniere remonte a 1973, son histoire commence en fait en 1920, quand leregroupement de plusieurs petites societes specialisees a cree une entreprise pour la production de cornichons et de vinaigre sous le nom de Vinaigreries Cherifiennes Reunies (VCR).
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Bagatelle: If joie de vivre is what's on the menu for New Year's Day, look no further than Bagatelle, a French staple in New York City, known for exquisite and delicious dishes like poutine fries with chorizo, curd cheddar, tomato, eggs sunny side up, short rib and onion sauce, a hangover Burger made with wagyu steak, lettuce, tomato, cornichons, bacon, eggs, jalapeno and chipotle sauce on a potato bun, and French brioche with white chocolate chips, vanilla rum cream and chocolate sauce.
1 McCain ready-baked jacket potato 1 1/2 tbsp Greek or natural yoghurt 1 tsp horseradish Juice of 1/2 lemon 1 small smoked mackerel fillet, skinned 2 cornichons, sliced 1 tbsp chopped chives 1/2 celery stick, cut into chunks 1/2 chicory bulb, cut into wedges A few cherry tomatoes
For starters there is: a fricassee of locally foraged mushrooms; anchaud, a finely sliced pork confit served with cornichons and a beautifully rich French onion soup, topped with gruyere croutons.
Inside, feather-light concoctions of beetroot and horseradish gave way to thumpingly good beef cheek, punctuated by cornichons.
INGREDIENTS 15g unsalted butter 100g sliced white mushrooms 900g minced lamb Sea salt 4tbsp Caramelised Onion Compote (see below) 4 slices Gruyere or other Swiss cheese 4 burger buns 20g rocket leaves Freshly ground black pepper Olive oil for drizzling 4tbsp Special Sauce (see below) For the Caramelised Onion Compote: 120ml extra virgin olive oil 900g white onions, thinly sliced 1tbsp brown sugar 1/2 bottle stout or porter beer 2tbsp beef stock 1tbsp balsamic vinegar Coarse sea salt and freshly cracked pepper For the Special Sauce: 115g Greek yoghurt 1tbsp diced roasted red pepper 1tbsp diced cornichons 1tbsp diced capers 11/2tsp fresh lemon juice 11/2tsp harissa paste or harissa powder METHOD 1.