Sometimes called baby pickles, this variety is rarely more than a few inches long, sporting extra bumpy skin and a particular crunch due to their smaller size. Gherkinsīesides being one of the most fun words to say, Gherkins are also one of the most fun pickles to eat. First developed by Omar and Cora Fanning at the onset of the Great Depression, the pickles were reportedly called after the pantry staples the couple would barter them for. One of the more unique pickle flavors, bread and butter pickles are tangy and sweet, getting their distinctive taste from the combination of vinegar, sugar, onions and chopped red and green peppers included in the fermentation process. Typically sliced thin in medallions and sometimes crinkle cut, these pickles go with burgers like bread goes with - well, you know. Conversely, a sour – or even super sour – pickle is one that’s been brined for a long time. Half-sour pickles are only half-baked (err, half-brined?) – not yet reaching their full pickling potential, but maintaining a lot more of their cucumbery crunch and color. The longer a pickle is allowed to ferment, the more sour it becomes. The fresh cukes are put in a vinegar-free brine and allowed to ferment in the fridge. Technically, these aren’t a variety of pickles as much as a pickling designation.Įvery pickle starts its life as a cucumber, and sour and half-sour pickles are no exception. Mostly, the moniker refers to the extra garlic added to the briny mix-which was a traditional touch of Jewish New York City pickle makers-but we’d say eating these pickles is a blessing either way. Kosher dills are perhaps the most popular of the dill pickle variety, and though they share their name with the Jewish dietary laws, they’re not necessarily made in accordance with them. The dill description stems from the herbaceous additive these pickles are fermented with – which cuts the salty brine the pickles are left in with the bright, fresh taste of the springy herb. When most people think of pickles, dill pickles are what typically come to mind. The end result is a few tried-and-true pickle varieties born of thousands of trial and error years. Pickles can be made using one of three methods: refrigeration, fresh packed, or processed.Īll three achieve the same pickling end goal, but employ different strategies to get there, mostly involving the amount of brine-and the amount of time-the process involves.Īs the cucumbers are left to ferment, different combinations of herbs, spices and other ingredients are used-and added at different points in the process-to bring about the desired taste and texture.Īnd the different ways pickles are cut not only makes them more suitable as a snack or a sandwich stacker, but changes the way the cukes absorb all that briny goodness, further developing unique textures and tastes. Pickles are insanely interesting.)īut still, even working with that narrow definition yields any number of pickling possibilities. The classic combination got its start as far back as Mesopotamia – and has been credited since then with everything from Napoleon’s historic winning streak to Queen Cleopatra’s famous beauty. So let’s be clear: What we’re talking about here is the traditional pickle. “Pickle” describes the fermentation process itself, and around the world-especially in Southeast Asia-“pickles” can refer to any number of vegetables. (How else do you explain pickled pigs feet?) With enough vinegar and willpower, you can technically pickle anything. (Whew-that’s a little better!) Dill Of A Pickleįun fact about pickles: They’re as much a verb as a noun. So while we sit here and stew on it (or at least try to come up with better food puns), you can skip ahead to some of the wonderful ways pickles are prepared today-a reading list we hope you’ll relish. With their undeniable taste, colorful history and iconic weirdness, there’s almost too much to say about everyone’s favorite fermented food. How does one capture all the glory of the pickle with just a witty brief intro? We confess: we’re really in a pickle here.
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