Learn about all types of pickles—from bread and butter to classic dill. Plus, we've included plenty of pickle recipes so you can make your favorites at home.
Dill Pickles
Dill pickles are the most popular type of pickle. They are, quite simply, cucumbers in a saltwater or vinegar brine that’s heavily flavored with dill. Dill pickles are usually snappy, crisp and firm, although pickle recipes vary. Some include garlic, pickling spice or even spicy peppers. All, though, rely upon dill whether fresh, dried or in seed form.
You’ll find plenty of dill options in the grocery aisle: moonshine pickles, whole, spears, chips, slices —every iteration imaginable. No matter the shape or size, dill pickles go well on sandwiches, burgers, Chicago-style hot dogs or even a plain pickle on a stick as you’d eat at the fair.
- Genuine dill pickles: Genuine dill pickles are processed in a vinegar solution made with pickling salt and dill. When properly canned, they’re shelf-stable, though you can also find refrigerated dill pickles (like Grillos, my favorite pickle for sandwiches).
- Kosher dill pickles: Kosher pickles aren’t necessarily kosher in terms of preparation. The term here refers to a style of pickling made famous in Jewish delis in New York in the early 1900s. The cucumbers are fermented in a salt brine (made with kosher salt, of course) and generous amounts of garlic and dill. That doesn’t mean these pickles can’t be kosher, though. In fact, many brands are certified kosher—just make sure they’re labeled as such!
- Polish pickles: Polish pickles are lacto-fermented in a saltwater brine, not a vinegar solution. They’re tart and tangy, with a pronounced dill flavor and a peppery edge thanks to the addition of mustard seeds and horseradish root.
- German pickles: German pickles contain some sugar, so they’re sweeter than genuine dill pickles but less cloying than bread and butter pickles. They’re typically pickled with lots of dill and other seasonings, like mustard seed, allspice and peppercorns.
Bread and Butter Pickles
Despite the name, bread and butter pickles don’t contain (or taste like) bread or butter! So why are they called that? The name’s origin is a little hard to nail down. Some say it comes from a farming couple who wanted to trademark the name for their signature pickles back in the 1920s. Others say it’s from a Depression-era sandwich made with bread, butter and sweet-and-tangy pickles (although these days, we’re probably making that sandwich as a peanut butter pickle sandwich).
No matter how they got their name, bread and butter pickles walk that perfect line between sweet and sour. The pickling solution calls for plenty of vinegar as well as sugar to get that just-right mix. These recipes typically call for mustard seed and celery seed, too, but as with any pickle, there are lots of delicious variations.
Bread and butter pickles are softer and less snappy than other types of pickles, but they will go well with the same types of food you’d pair with sweet pickles. They’ll also add great flavor to burgers or tuna salad, and can be chopped into relish to use in Southern deviled eggs or on hot dogs.
Sweet Pickles
Sweet pickles are similar to bread and butter pickles, but they’re significantly less tangy because the pickling brine contains more sugar. Recipes vary and call for all sorts of spices and aromatics. All recipes for sweet pickles, though, will call for vinegar, sugar and—quite often—thinly sliced onion. To really let the brine absorb, the cucumbers are almost always cut into slices rather than being preserved whole or in spears.
Depending on how much sugar is used, the pickles can have just a touch of sweetness or taste candy-sweet, but they always have a very soft, flexible texture. Add sweet pickles to fresh green salads and potato salads, or enjoy them as a barbecue side. They’re great at cutting the richness of savory or smoked foods like pulled pork or brisket.
Sour or Half-Sour Pickles
The health benefits of fermentation are still being researched, but we do know that fermented foods are rich in probiotics, which may aid in digestion and help strengthen our immune system. Sour pickles are lacto-fermented in a brine with water, pickling salt and spices, so they’re a great option if you’re looking to increase your probiotic intake. The fermentation time varies, but half-sour pickles ferment for a shorter period, giving them a brighter color and a crisper texture. The longer they ferment, the softer and tangier they will become.
Unlike other pickles, sour pickles don’t have that vinegar bite or sweetness. Quite simply, they’re sour, but half-sour pickles toe the line between tangy and salty. Enjoy them on brats, charcuterie boards or burgers.
Refrigerator Pickles
All types of pickles need to be refrigerated if the jar has been opened, but refrigerator pickles (aka quick pickles) aren’t shelf-stable and always need to be stored in the fridge. It’s also a faster method for preserving vegetables and doesn’t require the precision of traditional canning or much gear (though you’ll still want a few canning supplies to help you along). Since they aren’t processed in a canner, refrigerator pickles are still quite crunchy, crisp and firm, but the vinegar-rich brine makes them taste refreshing and bright.
Quick-pickled recipes involve soaking fresh veggies in a brine of vinegar and spices and storing them in a covered container in the fridge. They don’t last long as shelf-stable pickles, so you’ll want to eat them within a few weeks. Save this type of pickle for when you’re throwing together easy weeknight dinners that could use a little boost from a tangy pickle topping.
Gherkin and Cornichon Pickles
A gherkin is a small cucumber variety that’s bumpier than its traditional cucumber cousins. They’re usually picked and pickled whole while quite small—typically under 5 inches long. These pickles are usually packed in a vinegary solution with garlic and dill, but they can also be sweet.
Cornichons are a miniature type of French gherkin that’s picked when it’s 1 to 2 inches long. These tiny French pickles are often pickled with tarragon, pearl onions and garlic, giving them a tart, savory flavor. They’re typically crunchier than gherkins, although the two pickles can generally be used interchangeably.
Serve gherkins or cornichons on a beautiful crudite platter for a party or on a relish tray as you’d see at an old-fashioned supper club.
Hungarian Pickles
Hungarian pickles (kovaszos uborka) are unique because the pickling brine contains bread. (Maybe they should be the new bread and butter pickles?) Though you won’t find bread to be part of a typical guide to pickling, the yeast in the bread acts as a natural fermentation starter. Fresh cucumbers are placed in a glass with water, salt and spices. The jar is topped with a slice of stale bread and left out in the sun to ferment.
The result is a crispy, salty and slightly soft pickle that tastes fantastic on a slice of fresh bread spread with butter. It’s also typically served on the side of hearty meat dishes like Hungarian goulash.
Flavored Pickles
People like to get creative with adding spices to homemade pickles, so it’s no surprise that we’re seeing a lot of new flavored pickle varieties. From super-spicy to candy-inspired, here are a few more ways to enjoy pickles.
- Spicy pickles: Everyone loves spicy-everything nowadays, and spicy pickles are no exception. Most brands make their pickles spicy by adding crushed red pepper flakes to the pickling brine, but you’ll also find whole chile peppers, cayenne pepper or peppercorns in a spicy pickle brine.
- Kool-Aid pickles: Kool-Aid pickles are exactly what they sound like—pickles infused with a healthy dose of Kool-Aid powder, vinegar and sugar. Also called Koolickles or Pickoolas, these pickles have a sweet and tart flavor that many say tastes like candy. Some of the most popular flavors are cherry, tropical punch, grape, blue raspberry, lime and orange.
- Cinnamon pickles: These pickles are based on a sweet pickle brine that includes cinnamon sticks and Cinnamon Red Hot candy. Many recipes also call for red food coloring to get the look just right. Enjoy them just like you would a piece of candy—pop the slices right out of the jar and into your mouth.
- Boozy pickles: Alcohol-infused pickles include spirits like whiskey, moonshine, vodka or tequila in the brine. They’re a fantastic garnish for Bloody Marys, pickle back shots or pickle martinis. As the name indicates, boozy pickles do contain alcohol, so consume responsibly.
- Candied pickles: Candied pickles start with ready-made pickles that are repackaged in a heavily sweetened pickling brine. They usually have some vinegar in the mix for tang and can include warming spices like cinnamon or cloves. They’re eaten as-is right out of the jar. For a fun twist, try making Chamoy pickles brined in sweet candy powder and hot sauce for a “swicy” flavor.
Types of Pickles FAQ
What’s the difference between fermented and vinegar-based pickles?
Vinegar-based pickles are preserved in a solution of vinegar, salt and sometimes sugar, while fermented pickles develop natural acidity as the vegetables ferment in a saltwater brine. Both methods preserve vegetables by using acid to inhibit the growth of microorganisms that can spoil food, but the source of the acidity is different. Vinegar-rich brines contain acetic acid from the vinegar, while lacto-fermented pickles produce lactic acid when naturally occurring bacteria (like Lactobacillus) consume sugars from the vegetables.
What foods are best for pickling?
Cucumbers are a classic choice for pickling, but you can pickle any hearty, firm, crisp vegetable or fruit. Try pickling veggies like onions, carrots, green beans or beets, or fruits like strawberries, peaches, or watermelon rinds. You can even pickle eggs and beets for a colorful treat. Avoid pickling starchy or soft fruits and vegetables, like potatoes or bananas.
Do homemade pickles need pickling lime?
Pickling lime used to be a staple in pickling recipes, and you’ll still find it in some old-fashioned pickle recipes, but it’s not included in most modern recipes. According to the National Center for Home Food Preservation, food-grade pickling lime can be used to make pickles firmer, but any excess lime must be thoroughly removed before pickling. Because lime is an alkaline substance, any residue left on cucumbers can reduce the acidity of the pickling brine and make the pickles unsafe.
