Some folks love them, and some folks hate them, but there’s no doubt that pickles add an extra dimension to meals. They can be enjoyed as snacks, sides, or ingredients in recipes. With such an array of pickles out there, there’s surely one for everyone.
Let’s dive into this flavorful world and explore not just the types of pickles, but their histories, quirks, and cultural significance.
Polish Pickles
Polish pickles, known as “ogórki kiszone,” are fermented cucumbers enriched with generous amounts of dill, garlic, and spices. This traditional method results in a tangy and flavorful pickle that complements hearty dishes like pierogi and kielbasa.
Fun Fact: In Poland, these pickles are often enjoyed with a shot of vodka, as the acidity is believed to enhance the drink’s flavor.
Reference: Taste of Home
Uses in Cooking
- Chop and mix into potato salad for a flavorful twist.
- Dice and add to sour cream for a tangy dipping sauce.
- Serve whole as a palate cleanser with smoked sausages.
Candied Pickles
Candied pickles are sweet treats where cucumbers are soaked in a sugary syrup, often infused with spices like cinnamon or cloves. They are particularly popular in the Southern United States and are a staple at state fairs.
Did You Know? The origin of candied pickles is linked to the Southern tradition of preserving fruits and vegetables with sugar, a method that dates back to the 19th century.
Reference: Insanely Good Recipes
Uses in Cooking
- Dice and use as a topping for vanilla ice cream (yes, it works!).
- Add to a charcuterie board for a sweet counterpoint to salty meats and cheeses.
- Slice and layer into ham or turkey sandwiches for a sweet surprise.
Cornichons
Cornichons are tiny, tart French pickles made from gherkins. They are seasoned with tarragon, mustard seeds, and other herbs to create a sharp, tangy flavor. Often paired with pâté or charcuterie, they add a sophisticated zing to any platter.
Historical Tidbit: Cornichons have been part of French cuisine for centuries, often featured in traditional recipes like steak tartare.
Reference: Allrecipes
Uses in Cooking
- Serve alongside pâté or foie gras for a classic pairing.
- Dice and mix into tartar sauce for seafood dishes.
- Use as a garnish for martinis or Bloody Marys.
Gherkin Pickles
In North America, gherkin pickles are small, crunchy cucumbers that are perfect for pickling. Their diminutive size makes them ideal for snacking or garnishing cocktails like Bloody Marys.
Fun Anecdote: Gherkins were one of Queen Elizabeth II’s favorite snacks, rumored to have been served at royal teas. Legend has it that gherkins were introduced to the Americas by Dutch settlers in the 17th century.
Reference: Allrecipes
Uses in Cooking
- Slice and add to burgers for a classic topping.
- Dice and mix into egg salad or tuna salad.
- Serve whole as a snack or alongside sandwiches.
Cinnamon Pickles
Cinnamon pickles bring a festive twist to pickling. With their vibrant red hue and sweet-spicy flavor, they’re often associated with holiday treats.
Pro Tip: Try serving cinnamon pickles as a unique addition to your holiday cheese board—they’re sure to be a conversation starter.
Reference: Insanely Good Recipes
Uses in Cooking
- Add to holiday cheese boards for a sweet-and-spicy flair.
- Use as a topping for cheesecake or pound cake.
- Serve as a garnish for holiday cocktails.
Lime Pickles
Lime pickles are made from lime fruit, offering an intensely sour experience. Often paired with chili powder or other spices, they’re popular in Indian cuisine.
Cultural Note: Lime pickles, known as “nimbu ka achar” in India, are a staple condiment for dishes like biryani and curries.
Reference: Insanely Good Recipes
Uses in Cooking
- Serve as a condiment with biryani or curries.
- Dice and mix into plain yogurt for a quick raita.
- Use as a tangy topping for tacos or wraps.
Kool-Aid Pickles
Bright, colorful, and sweet, Kool-Aid pickles are a Southern invention that showcases creativity in pickling. Cucumbers are soaked in a mix of brine and Kool-Aid, resulting in vibrant hues and fruity flavors.
Fun Fact: These pickles are affectionately known as “koolickles” and are particularly popular among kids.
Reference: Southern Living
Uses in Cooking
- Slice and use as a quirky burger topping.
- Chop and mix into fruit salads for a tangy twist.
- Serve as a novelty snack at kids’ parties.
Sour Pickles
True sour pickles rely on natural fermentation rather than vinegar for their signature tang. Packed with probiotics, they’re not only tasty but also great for gut health.
Historical Note: In the early 20th century, Jewish immigrants brought the tradition of sour pickling to New York City, giving rise to the iconic deli pickle.
Reference: History
Uses in Cooking
- Dice and mix into coleslaw for added crunch.
- Use as a side for pastrami or corned beef sandwiches.
- Chop and add to soups for a sour flavor boost.
Hungarian Pickles
Hungarian pickles stand out because they incorporate bread in the pickling process. A slice of bread placed on top of the jar aids fermentation, creating tangy and garlicky delights.
Did You Know? Hungarian pickles, or “kovászos uborka,” are traditionally made in large jars left in the sun during summer months.
Uses in Cooking
- Serve alongside roasted pork or sausages.
- Slice and add to salads for a tangy crunch.
- Blend into cold soups like cucumber gazpacho.
Bread and Butter Pickles
These sweet-and-salty pickles are versatile and incredibly popular. They pair beautifully with burgers, sandwiches, and fried foods.
Interesting Origin: Bread and butter pickles were named during the Great Depression when families often ate bread, butter, and pickles as a meal.
Reference: Taste of Home
Uses in Cooking
- Add to burgers or hot dogs for a sweet crunch.
- Layer into grilled cheese sandwiches.
- Use as a topping for pulled pork sliders.
Refrigerator Pickles
For the DIY enthusiasts, refrigerator pickles are quick and easy to make. With no need for canning, they’re simply cucumbers marinated in a vinegar-based brine.
Tip: Add fresh dill, garlic, or jalapeños to customize the flavor of your refrigerator pickles.
Reference: Food & Wine
Uses in Cooking
- Dice and add to pasta salads.
- Use as a side for fried chicken or fish.
- Mix into cream cheese for a flavorful spread.
Sweet Pickles
Sweet pickles live up to their name, balancing vinegar’s acidity with sugary sweetness. They’re perfect for snacking or as a dessert pickle.
Pro Tip: Try sweet pickles chopped into a chicken salad or as a topping for vanilla ice cream—it’s surprisingly delicious!
Reference: Taste of Home
Uses in Cooking
- Chop and mix into chicken salad or potato salad.
- Use as a topping for deviled eggs.
- Serve alongside spicy barbecue dishes.
Full Sour Kosher Dill Pickles
These pickles are a testament to tradition. Full sour kosher dill pickles are a hallmark of traditional Jewish delis. Their intense flavor comes from prolonged fermentation in a salt brine enriched with garlic, dill, and spices. These pickles are robust in flavor, with a crunchy texture that makes them irresistible to pickle enthusiasts.
Did You Know? The term “kosher” doesn’t necessarily mean these pickles adhere to dietary laws; rather, it reflects their preparation style, often overseen by Jewish pickle makers in New York during the early 20th century.
Full sour pickles are an essential component of a classic pastrami sandwich, offering a tangy counterbalance to the richness of the meat.
Uses in Cooking
- Dice and add to a classic Reuben sandwich.
- Use as a base for pickle soup (a Polish specialty).
- Slice and serve with smoked fish or bagels.
Half Sour Kosher Dill Pickles
Half sour pickles are the gentler cousins of full sours, fermented for a shorter time to achieve a mild tang while retaining a fresh cucumber crunch. These pickles are ideal for those who find full sours too overpowering but still crave the essence of classic dill pickles.
During the mid-1900s, half sour pickles became a favorite in New York City’s delis because of their versatility—they could be served fresh while still offering some tang.
Many first-time pickle lovers start with half sours, appreciating their approachable flavor. A deli owner once shared that half sours were their gateway pickle, leading them to embrace bolder varieties over time.
Uses in Cooking
- Serve as a starter with cheese and crackers.
- Slice and layer onto veggie sandwiches.
- Use as a garnish for creamy soups.
Traditional Dill Pickles
The traditional dill pickle is the gold standard of pickling. Made with fresh dill, dill seeds, cucumbers, and a touch of garlic, this pickle offers a balanced tanginess and an unmistakable dill flavor. They’re a quintessential accompaniment to sandwiches, burgers, and picnic lunches.
Fun Fact: The dill pickle gained massive popularity in the United States during the 1920s thanks to Polish immigrants, and by the 1960s, it was a staple in American households.
Pro Tip: If you’re trying dill pickles for the first time, start with spears or chips, which are perfect for dipping or layering on sandwiches.
Uses in Cooking
- Add to hamburgers for a classic topping.
- Slice and fry for crispy pickle chips.
- Dice and mix into tartar sauce for fish dishes.
The pickle world is as diverse as it is flavorful, with options ranging from the sweet and festive cinnamon pickles to the tart and tangy full sour kosher dills. Each pickle has its own story, rooted in cultural traditions, historical practices, and culinary innovation.
There is a pickle for everyone. Get out there and find yours! Experiment with recipes, try pickles from different cultures, and even create your own at home.
Resources for Further Exploration:
- Books:
- “The Art of Fermentation” by Sandor Ellix Katz
- “Pickled: From Curing Lemons to Fermenting Cabbage, the Gourmand’s Ultimate Guide to the World of Pickling” by Kelly Carrol
- Videos:
Happy Pickling!
Just want to find something to eat with the pickles you already have? Then some children have the answer for you.