Types Of Pickles & Pickled Vegetables
Page 1: Pickle Terms Beginning With Letters A ~ C
If you like pickles, you’re in luck: They’re low in calories, have no fat and have probiotic benefits. Cucumbers were probably first pickled 4,500 years ago in Mesopotamia, and spread around the world across trade routes. Today, there are thousands of different types of pickles in the world’s cuisines, as appetizers, side dishes, garnishes and snacks. Asia consumes more pickles per capita than any other region. This glossary addresses the types of pickles you’re most likely to encounter in the U.S.
After you’ve peeked at the pickles, take a look at our other food glossaries—an easy way to get up to speed on more than fifty different food categories.
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See Refrigerated Pickle.
See Mason Jar.
Long, shiny and yellow, pickled banana peppers are a popular garnish for burgers, crab cakes, pizzas and salads. They are available in hot and mild varieties, whole and rings. See Pickled Peppers.
Pickles made in a classic large, wooden pickle barrel (or more modern container), fermented with vinegar, salt and water.
Bread & Butter Pickle
A type of sweet pickle with a sweet-and-tangy profile. Cut into thin slices (often with waffle-cut edges) for easy addition to sandwiches, burgers and potato salad, the cucumbers are pickled with onions and chopped bell peppers. They have a distinct, slightly tangy taste.
Photo courtesy of Pachd.com.
The pickling liquid. Originally, the brine was salt water; vinegar was subsequently added. (Polish-style pickles use salt water only, no vinegar.) The brine can be seasoned with any variety of herbs and spices. Pickle brine should never be thrown out. It can be used as a marinade, in salad dressing or cole slaw, to make dirty martinis, to re-pickle other vegetables, and can be frozen in popsicle forms to make an unusually delicious ice pop.
A type of sweet pickle that is packed in an extra-heavily sweetened (syrupy) liquid.
Hot pickled peppers shaped like puffy cherries and are green or bright red in color. They make a popular, edible garnish and are a mainstay of antipasto platters. They add a bit of heat, chopped into casseroles and meatloaf. They are available in both hot and sweet versions, whole and in rings.
The French word for gherkin. These are not necessarily the West Indian gherkin, but European cucumbers harvested at one to two inches in length. Cornichons pickled in wine vinegar with garlic (and often, pearl onions) are traditionally served with pâté.
Pickles are available in the following cuts or styles: chips, chunks, gherkins, halves, lengthwise slices (for sandwiches), salad cubes, relish, spears, sticks and whole.
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