Pickle Glossary
Types Of Pickles & Pickled Vegetables
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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Acidification
See Refrigerated Pickle.
Ball Jar
See Mason Jar.
Banana Peppers
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.
Barrel Fermented
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.
Brine
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.
Burr Cucumber
See Gherkin.
Candied Pickle
A type of sweet pickle that is packed in an extra-heavily sweetened (syrupy) liquid.
Cherry Peppers
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.
Cornichon
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.
Cuts
Pickles are available in the following cuts or styles: chips, chunks, gherkins, halves, lengthwise slices (for sandwiches), salad cubes, relish, spears, sticks and whole.
Dill Pickle
 The
dill pickle is the most popular variety of cucumber pickle in the U.S. Originally made with fresh dill weed, today dill oil is added by commercial manufacturers (artisan producers will use the fresh herb and often pickling spices—mustard, pepper, garlic, etc.—as well). There are many types of dill pickles. See also Genuine Dill, Kosher Dill, German Dill, Overnight Dill, Polish Dill. The longer pickles ferment, the darker they become. Compare the color of these dills to the bright green half-sour pickles below.
Photo courtesy of Pachd.com.
Dilly Beans
Spicy pickled string beans, which are made with hot red chiles, along with garlic, mustard seed and pickling spices.
Fermented or Processed Pickles
Here, salt is used to ferment the cucumber: The pickles are covered with brine (salt dissolved in water). Vinegar is usually added to the brine for flavor, and seasonings are added during the final stages of fermentation.
Flavors
Seasonings added to the brine at the end of fermentation can create a variety of different profiles, including Cajun, dill, kosher and zesty. These are the most common commercial varieties; artisan producers can create any flavors from curry to wasabi.
Fresh Packed or Quick Process
One of the most common methods for producing commercial, jarred pickles. The pickles are not fermented, but are preserved in jars with vinegar (sometimes with lemon or lime juice) and seasonings. Salt firms the texture and concentrates flavor. After bottling, the pickles are pasteurized, providing a shelf life of about 18 months.
Genuine Dill Pickle
Dill pickles made by the slow, “processed” method. Dill weed is added to the tanks during the last stage of fermentation or to the jar after fermentation. These pickles usually have a higher lactic acid flavor; they taste more concentrated and sour than other dill pickles.
German-Style Dill Pickle
An unfermented style of pickle, which does not use a brine, but pickles the cucumber in vinegar or lemon juice. This creates a less sour flavor.
Gherkin
A gherkin is not only a pickle of smaller size, but also a particular species of cucumber—the West Indian or Burr cucumber (Cucumis anguria), which produces a somewhat smaller fruit than the garden cucumber (Cucumis sativus). Some gherkins are made from the West Indian cucumber, but most are made from the garden cucumber. And yes, the cucumber is technically a fruit, not a vegetable: its seeds are contained on the inside. Gherkins can be dill or sweet. They are used to garnish appetizers and sandwiches, are served with sausages and pâtés and enjoyed as snacks. Chopped sweet gherkins are added to egg, macaroni, potato, seafood and tuna salads.
Half Sour Pickle
 These pickles are made in a seasoned brine without vinegar. They remain refrigerated throughout the entire process, including storing and shipping. The longer cucumbers remain in brine, the more sour they become. Thus, half sours are pickled for a shorter time than sour pickles, and are made with less salt, which allows quicker fermentation. As a result, they keep their fresh, green cucumber color and are the firmest, crispiest pickles. Half sours are ideal sandwich accompaniments, and can be chopped and added to egg, macaroni, potato, seafood and tuna salads.
Photo courtesy of SKSPicklingJars.com.
Hot-Packing Method
The method used by home-picklers, which requires heating the brine to 190°F, then placing the brine and the vegetables in Mason jars, which are immersed in a hot water bath before sealing. The pickles marinate in the jars and are ready for consumption in a few weeks.
Japanese Pickles
See Tsukemono.
Kimchi
The staple pickle of Korean cuisine is fiery pickled cabbage, heavily seasoned with garlic and chiles and, in some cases, radish juice. While it is most often made with cabbage, it can include (or be made exclusively of) cucumber or daikon.
Kool Aid Pickle
A product of the southern United States, double-strength Kool-Aid is added to a large jar of pickles (whole or halved) along with a pound of sugar. One shakes the jar and and lets it sit in the refrigerator for a week. The result, a sweet pickle colored garnet red (or other artificial color) by the Kool Aid, with more pucker. The primary consumers are children. This builds on an earlier tradition of dipping pickle spears in dry Kool Aid mix.
Kosher Dill Pickle
These pickles may or may not be kosher, but the term refers to a “kosher style” flavor profile. This means that a large amount of garlic has been added to the brine at the end of fermentation, giving them a much more robust flavor than regular dill pickles.
Lime Pickles and Mango Pickles
With the growth in popularity of Indian cuisine, lime pickles and mango pickles are more prominent in American stores. Pickled limes, however, were popular in the America of the 1800s, and are part of the story line of Louisa May Alcott’s book, “Little Women.”
Mason Jar
Mass-produced glass jars for home canning, invented by John L. Mason. They are also known as Ball jars after an early manufacturer of the product.
Overnight Dill Pickle
This is a quick preparation in which the fresh cucumbers are placed into the brine, generally without vinegar, for a brief period, about one to two days, under constant refrigeration. The result is a bright green pickle that tastes like a marinated fresh cucumber, much less acidic than a typical pickle. These are akin to “half sours.”
Pepperoncini
 This pickled pepper is a medium-hot chile, grown in Italy. They are alsocalled Tuscan peppers or golden Greek peppers. Pepperoncini are popular in antipastos and Mediterranean-style salads and are sliced into cold rice and pasta dishes. They can be stuffed with mozzarella and other cheese.
Photo courtesy of Victoria Packing.
Pickle
In Western cuisine, a pickle generally refers to a pickled cucumber. In Korea, it would refer to pickled cabbage (kimchi); in Japan, to pickled vegetables. Each region of the world has its own pickling tradition. In Western European tradition, the pickling brine is often flavored with dill and garlic. Our word comes from the Middle English “pekille.”
Pickle Chips
 Chips, a.k.a. slices, are meant to be served on (or with) hamburgers and sandwiches. Popular varieties include bread-and-butter, genuine dill and kosher dill. Pickle chips are available in smooth or waffle-cut styles. Waffle-cut places ridges across the face of the pickle.
Photo by Mary K. Baird | MorgueFile.
Pickle Relish
See Relish.
Pickled Peppers
More than 15 varieties of chile peppers are pickled in the same way as cucumbers. They range from mild pepperoncini to banana peppers to the hotter cherry peppers and the very hot pickled jalapeños. They are available whole and in rings, which are used to garnish hors d’oeuvres, salads and sandwiches/burgers.
Pickled Vegetables
Almost any vegetable or fruit can be pickled. Aside from cucumbers, cabbage (sauerkraut) is the most universally found. Some of the more popular pickles include asparagus, beets, carrots, cauliflower, cocktail onions, green tomatoes and okra. See our review of Tillen Farms pickled vegetables.
Pickling Spices
Each pickler has his or her own favorite blend of spices. Pickling spices are also sold as a spice mix, and can include allspice, bay leaf, cardamom, cinnamon, clove, coriander, crushed hot pepper, dill seed, ginger, juniper berry, mace, mustard seed and peppercorn. More modern cooks will include curry, wasabi soy sauce and other international seasonings in their brines.
Polish-Style Dill Pickle
A garlicky pickle, similar in flavor profile to the kosher dill pickle.
Processed Pickle
See Fermented Pickle.
Processing Methods
Most pickles are produced by one of three methods: refrigerated, fresh-pack or processed (also called cured or fermented). Each method creates distinct flavors and textures. Additional flavors are achieved by adding different herbs, spices and seasonings to the brine toward the end of fermentation. See also Cuts.
Quick Process Pickle
See Fresh Packed.
Refrigerated Pickle
Refrigerated is the most common home-pickling process, utilizing refrigeration plus vinegar to kill bacteria (i.e., acidification). This process yields the shortest shelf life, but bright green pickles that are crisp and crunchy.
Relish
Relish, made from finely cut or chopped pickles, is available in many different flavors. There is sweet pickle relish alone and mixed with mustard, chow chow (a relish of pickled vegetables that can include asparagus, beans, cabbage, carrots, cauliflower and peas), corn relish (which can be mixed with bits of pickle), hamburger relish (which is not made with pickles, but red bell peppers, onion, vinegar and seasonings), India relish (tomatoes, onions, red peppers) and piccalilli (an Indian relish made of tomatoes, onions, cabbage, and red and green peppers). All can be used on burgers and hot dogs, to top deviled eggs, on sandwiches, in dips, etc.
Salad Cubes
These are crouton-size cubes, made from sweet or dill pickles, specifically to be added to salads. Some salads they partner well with include green, arranged ones such as Cobb or chef, and potato. They are a convenience food for those who don’t want to take the time to chop their own cubes from whole pickles.
Sauerkraut
The German word for “sour cabbage,” sauerkraut is is finely sliced, fermented (pickled) cabbage. Its popularity as a hot dog topping in the U.S. descends from its roots as a side dish for pork and sausage dishes—not just in Germany but throughout Middle and Northern Europe. Choucroute garni, a traditional dish of Alsace, is a plate of sauerkraut (called choucroute in French), garnished with sausages and other pork meats.
Sour Pickle
Fresh cucumbers are first placed into a seasoned brine which doesn't include vinegar. The containers are then refrigerated, and remain refrigerated when stored and shipped. The longer the cucumbers remain in the brine, the more sour they become. Half-sour pickles are extra crispy and keep their fresh cucumber color.
Sweet Pickle
A pickle brined in a
sweet mixture of vinegar, sugar and spices. Bread and butter pickles, candied pickles and sweet gherkins are some examples.
Tsukemono
 An assortment of salty vegetables pickled in a soy brine. Cabbage, carrots, cucumbers, daikon, plums, radish and turnips are among the fruits and vegetables pickled. The earliest pickles, misozuke (miso pickles), were made by embedding the vegetables in miso paste.
Photo from the book Tsukemono: Japanese Pickling Recipes, by Ikuko Hisamatsu. Make your own at home!
West Indian Cucumber
See Gherkin.
Some terms were provided by Pickle Packers International, Inc., a trade association for the pickled vegetable industry. Visit ILovePickles.com.
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Lifestyle Direct, Inc. All rights reserved. Images are copyright of their respective owners.
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