Pickles are what pregnant women want, athletes swear by them, and some even claim they might help with stress relief. They’re also tasty straight from the jar and have been known to enhance everything from hamburgers to fried chicken sandwiches to cheese platters.
Pickle comes from the Middle English word “pikel,” which means “spicy sauce or gravy is eaten with fowl or meat.” The phrase comes from the Middle Dutch word “pekel,” which means spiced brine used for seasoning and preserving food. Cucumbers preserved in a mixture of salt, vinegar, and other flavorings are now known as pickles.
Did you know that pickles come in a variety of flavors? That’s correct. There are many distinct types of pickles in the culinary world, and this blog post will go through each one in detail.
Variety of Pickles
1. Dill Pickles
Dill pickles are the most popular. This pickle variety comes in a variety of forms in the supermarket: whole pickles, spears, chips, slices—every variation imaginable. Simply put, these pickles are brined cucumbers with a strong dill flavor.
Dill pickle recipes differ. Some use garlic. Others call for pickling spice and even spicy peppers. Dill can be used fresh, dried, or in seed form.
Dill is a popular cucumber pickle variation that comes in a range of flavors. The following sections go through each of these variants in detail:
Genuine Dill Pickles
The first thing that comes to mind when you think of pickles is undoubtedly the dill type, with authentic dill pickles being the most popular. These pickles are made out of whole cucumbers stuffed with actual dill seeds. They come in a sour flavor and come in distinctive packaging — vertical slices of pickles with the Vlasic seal around them.
They’re made using a traditional pickling procedure that’s also the simplest: pickles are covered in flavored vinegar and stored at room temperature on a shelf. The majority of people prefer the flavor of authentic dill pickles straight from the jar. However, they can also be used as a delectable dip or added to a juicy burger or hot dog.
Kosher Dill Pickles
The history of kosher dills is fascinating. Kosher dills are a staple cuisine for Jews in Poland, Russia, and Ukraine.
After washing the cucumbers, they were combined with dill, spices, garlic, and kosher salt. The pickles were then let to ferment, which gave them a sour flavor.
Kosher dills come in two varieties in New York: full-sour kosher dill and half-sour kosher dill. Kosher dill that is fully fermented and comes in long spears is known as full-sour kosher dill. It’s typically best for a simple club sandwich. On the other hand, half-sour kosher dills are not entirely fermented and thus have vivid green color and a highly crisp flavor.
To get the most out of the salty and crunchy flavor of kosher pickles, serve them alone. They are, however, sometimes served with coleslaw or sandwiches.
Overnight Dill Pickles
Overnight dill pickles, often known as cukes, are brined briefly and then covered with vinegar (one or two days at max.). As the name implies, this dill pickle must be preserved “overnight” to savor its delicious flavor. Overnight dill pickles should be kept in the refrigerator for at least twenty-four or thirty-six hours. They’re the kind of pickle that you’d find in a deli.
Polish and German Pickles
In the northern portions of Central and Eastern Europe, this form of pickle was introduced. The pickle is exported all over the world and is an important part of the cuisine of many civilizations, including the United States and France.
Pickles made in the Polish and German styles are preserved in wood barrels, but some are also marketed in glass jars. In Poland and Germany, two types of pickles are popular: ogorek malosolny (low-salt cucumber) and ogorek konserwowy (conservative cucumber) (preserved cucumber).
The former is a sweet and tangy pickle that falls somewhere between half-sour and full-sour.
2. Sweet Pickles
Pickled cucumbers produced with sugar brine are known as sweet pickles. The brine adds just a hint of sweetness to these pickles (don’t worry, they’re not candy-sweet). Spices and aromatics are used in a variety of recipes. On the other hand, all sweet pickle recipes ask for vinegar, sugar, and—in many cases—thinly sliced onion.
Sweet pickles are available in a variety of types:
Bread and Butter Pickles
Cucumbers are first combined with sugar, salt, white vinegar, mustard seeds, celery seeds, and coriander seeds, among other things. Then, to make the pickles sweet and crunchy, sliced sweet onions are added to the mix.
These preserved cucumbers stand out from the crowd because they have the perfect balance of salt and sweetness. They go well with burgers and sandwiches, and they make a terrific sweet-and-sour dip for fried foods like spring rolls and fries.
Candied pickles appeal to sweet toothed people because they are covered in thick layers of sweetened liquid. This sort of pickle is simple to create and only takes around 10 minutes to prepare. All you have to do is slice the pickles thinly and coat them in cider vinegar, sugar, and a blend of pickling spices. On the other hand, sugar has a higher sugar concentration than any other ingredient, which intensifies the sweetness level.
Fill a jar halfway with the mixture and tightly seal it. Refrigerate it for at least a week, flipping the contents of the jar every day.
3. Sour Pickles
A vinegar-free brine is used to make sour pickles. In a mixture of water, pickling salt, and spices, they’re fermented. Half-sour pickles are those that are consumed within the first six weeks of fermentation. After that, they’re pickled and sold as sour pickles. They don’t have the vinegar sting or sweetness of other pickles. Simply put, they’re sour!
4. Gherkin Pickles
These pickles are a one-of-a-kind kind that can be consumed raw or cooked. Gherkins are smaller than cucumber pickles and are native to North America. Gherkin, also known as bur gherkin or West Indian gherkin, is a gourd that belongs to the Cucurbitaceae family and is produced for its edible fruit. While these pickles are small, it’s important to note that not all small pickles are gherkins. Although they are from the same gourd family, they are from different cultivar families.
They’re sometimes confused with the sour gherkin from Mexico (also known as mouse melon). However, it is not a genuine gherkin.
The vine is cultivated for its not-so-sweet fruits, which resemble watermelons. Gherkins are typically used as a condiment vegetable and are best used in sauces because of their powerful flavor.
You’ll need fresh gherkin pickles, sugar, pickle spices, salt, and vinegar to make gherkins. First, use a hard piece of cloth to rub the gherkins.
Make the salt mixture and use it to marinade the gherkins. Soak them for 24 hours. Now combine the sugar, vinegar, and spices in a pot and bring to a boil. Fill the jars with the salt-covered gherkins after rinsing them with water. Allow it to sit for five minutes. Seal the jars after adding the vinegar mixture. Before using the jars, keep them in the refrigerator for at least a month.
Cornichons are about an inch and a half long – around the length of your pinky finger – and are easy to recognize. They have a good flavor and are crispy.
In the United States, they are known as “gherkins,” but in other countries, like France, they are called “cornichons.” Cornichons are one of the many varieties of gherkin plants, and they are harvested while they are not fully grown. When they’re young, they’re best served with eggs and sandwiches. Cornichons are not true cucumbers, despite their resemblance. This type of pickle is similarly tough to come by in the United States.
5. Cinnamon Pickle
Cinnamon pickles are a thrill to the taste senses and are widely regarded as a wonderful Christmas treat. These pickles are vivid and vibrant in appearance, with a bright red hue. This pickle is made following a multi-day procedure, which means it takes time for the pickles to reach their final hot red state. These pickles have a color and feel similar to red cinnamon apple rings.
Cinnamon pickles are different from ordinary pickles in that they require the creation of sweet sugar syrup. Before serving, the pickles are drenched in this delectable syrup. This delectable syrup is commonly made by combining red hot candies, vinegar, water, sugar, cinnamon sticks, and red food coloring. The mixture is then heated over medium heat until the red candies are completely dissolved. Pour the piping hot syrup over the pickles once the candies have dissolved into the nectar. Allow it to rest for a day or two after covering it with a jar lid. The syrup will settle onto the pickles over time, and you can proceed to the following step.
6. Hungarian Pickles
Pickles are such an important element of Hungarian cuisine that they have earned the moniker “Hungarian Pickles.”
Did you know that pickles are Hungary’s second most popular side dish?
Budapest Market Halls — a fantastic market hall in Hungary – has various sellers selling the world-famous Hungarian pickles. Hungarians use this delectable pickle as a side dish for dishes like Nokedli and Porkolt. It’s usually served with savory and spicy foods, as well as fried or baked sausages.
The majority of the year in Hungary, vinegar-pickled cucumbers are consumed, but, during the summer, leavened pickles (kovaszos uborka) are consumed. Cucumbers are placed in a jar with spices like garlic or dill to make this type of pickle. Water and salt are added to the mixture.
At the top and bottom of the mixture, a few slices of bread are placed. A lid is placed on the jar, and it is left out in the open for a few days. The yeast produced by the bread helps to speed up the fermentation process.
Hungarians also enjoy pickled cabbage, which is created by combining vinegar with spices (salt, pepper, cinnamon, and so on) and storing it in oak barrels. This sort of pickle, often known as sauerkraut, is a delicious side dish. It’s usually served with rice and ground beef alongside cabbage casserole or cabbage rolls.
The pickle’s acidic flavor pairs well with smoked meat and other ingredients. This traditional meal is prepared through lactic fermentation, and it is must-have food in Hungary due to its high nutritional value. Sauerkraut is thought to boost gut bacteria, which protects against a variety of ailments.
7. Refrigerator Pickles
Refrigerator pickles are a faster way to store veggies. This simple method does not necessitate the precision of traditional canning or much of the equipment. However, you will need a few canning tools to get started. Fresh vegetables are soaked in a brine of vinegar and spices to make refrigerator pickles. Put the vegetables and brine in jars, cover them, and keep them in the fridge. Because this sort of pickling isn’t shelf-stable, you’ll need to keep it refrigerated and consume it within a few weeks.
Pickles Made Using Other Vegetables
1. Lime Pickle
Surprisingly, there are no pickles in lime pickles; instead, the lime is pickled. Pickles are a traditional Indian preserve made primarily from limes. Because limes have a tart flavor, the lime pickle’s overall flavor is powerful but tasty. For the same reason, lime pickles do not appeal to everyone right away. It’s a simple preserve to make that requires pickling and seasoning limes. You’ll need salt, chili powder, fennel seeds, mustard seeds, turmeric powder, and limes, of course, to make lime pickles.
To begin, place limes in a jar and thoroughly combine white and black salt. For the next two weeks, securely cover the jar with a lid. The limes will have turned a pale brown color by then. Combine the mustard powder, fennel, chili powder, and turmeric powder in a mixing bowl. Make sure they’re thoroughly combined. In a pan, heat the mustard oil and add the mustard seeds. Remove the limes from the heat and pour the heated oil over them. Mix thoroughly. Allow a week for the pickle to rest before serving.
Lime pickle complements a variety of foods, including plain rice, Indian flatbreads, and parathas. Lime pickles go good with dishes that aren’t particularly tasty, as they help boost the dish’s overall flavor.
2. Raw Mango Pickle
Freshly produced raw mango pickles, as opposed to ready-made mango pickles from plastic jars, are well worth the wait until mango season. You’ll want to lick your fingers while eating only the mango pickles. It’s no surprise that these pickles are the first to go bad in the jar. When slices of firm, raw mangoes are marinated with salt and turmeric powder for a day or two, they taste the best.
3. Carrot Pickle
Pickle is frequently associated with a spicy side dish served alongside the main course. Because carrots are usually a sweet or not-so-sweet vegetable, the art of producing carrot pickle is unique. A traditional Andhra carrot pickle is spicy, peppery, and slightly acidic, with lemon juice added.
4. Onion Pickle
This is a dish that is commonly prepared in Indian kitchens on a daily basis. Typically, a salad serves as a good accompaniment to the main course. The bitter taste of onions, combined with the sourness of lemon and the heat of chili powder, is a delight to the senses.
5. Tomato Pickle
The ripe tomatoes are mostly sautéed with mustard powder and Indian masalas to achieve the exact flavor that an Indian desires.
6. Red Chili Sweet Pickle!
Nothing delicious comes to mind when thinking about red chili, but the Indian kitchen can work marvels. Yes, you read that correctly.
Red chilies cooked in a sauce with a lot of jaggery, a few spices, and very little oil will make you feel fantastic! Taste and prepare to be surprised!
7. Bitter Gourd Pickle
Even though we don’t want to eat it, it has the most applications in the medical area and as a dietary variety. Although the pickle is bitter, it is enhanced when served with white rice and curds.
8. Garlic Pickle
Garlic has good medical benefits due to a component called allicin found in it, according to science. Garlic pickles are one of the earliest types of pickles. It’s no surprise that our forefathers and mothers were healthy and powerful.
Who knew there were so many different pickle kinds to try? Pickles are a terrific way to add some flavor to your food.