Cornichons, or kornişon in Turkish, are small, firm gherkins picked young and kept in a sharp, salty brine. According to the supplier's specification, this Bodrum jar holds gherkins (54% of the recipe) with tomato pepper and garlic in a brine of water, vinegar and salt, plus a natural garlic flavouring. The pack is labelled vegan and gluten free and states that no preservatives, colours or sweeteners are added, so the tang comes from the vinegar, salt and garlic rather than from additives.
In Turkish cooking turşu is not a garnish but a part of the meal. Serve a small bowl of kornişon with kebabs, köfte, lahmacun and döner, next to a rice pilaf or a bean stew such as kuru fasulye, or chop them into potato salad, tuna salad and sandwiches. They are also a classic partner for a cheese and charcuterie board. The brine is salty, with 3.5 g of salt per 100 g according to the specification, so a few pieces go a long way.
Keep unopened jars in a dry place. Once opened, keep the lid closed and the gherkins covered by the brine, and store the jar in the fridge.