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Cornichons
Cornichons from France. While they look like gherkins, cornichons are European pickles picked at two inches in length. Photo by Claire Freierman.
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May 2008
Updated February 2010

Product Reviews / Main Nibbles / Condiments

Pickle Glossary

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.

Click on the letter of the alphabet in this bar to get to a section
without having to scroll manually:

a  b  c  d  e  f  g  h  i  j  k  l  m  n  o  p  q  r   s   t   u  v  w  x   y   z

This glossary is protected by copyright and cannot be reproduced in whole or part.

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.

BurgerBread & 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.

 

 

Continue To Page 2: Pickle Terms D ~ G

Return To The Pickle Index Above

 

 

 

© Copyright 2005-2014 Lifestyle Direct, Inc. All rights reserved. Images are copyright of their respective owners.

 



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