Natural form

Whole dill pickles in brine, showing the gherkin shape and green color.

Establishes the physical form readers will see in stores — the bumpy cucumber silhouette submerged in cloudy brine.

Condiments

Pickles

Crunchy, tangy cucumbers for burgers, boards, and snacking

Crisp, sour, and garlicky, pickles brighten a burger, sharpen a deli plate, and snack straight from the jar. The brine is useful too. Keep the jar cold once opened.

Pickles are cucumbers (or other vegetables) preserved in brine — either quick-pickled in vinegar or slowly soured by lactic fermentation in salt water. The result is crisp, tangy, and bright, a foil to rich and fatty food, which is why they live on burgers, in sandwiches, and beside fried things. Styles run from sweet bread-and-butter chips to garlicky dill spears to deeply sour, cloudy fermented deli pickles.

Measured in: g
Storage: Refrigerate

Find it in

Condiments

Types & varieties

Dill pickles

Garlicky, herby, vinegar-brined; the classic burger pickle.

Bread-and-butter pickles

Sweet-and-sour chips with onion and spice.

Half-sour / full-sour (fermented)

Cloudy deli pickles soured by lacto-fermentation.

Cornichons / gherkins

Tiny, tart French pickles for charcuterie.

Quick (refrigerator) pickles

Fast vinegar pickles, not for long storage.

How to choose

Pick dill for burgers and sandwiches, bread-and-butter for a sweet crunch, fermented full-sours for deli-style depth, and cornichons for cheese and charcuterie boards.

How to use

Beyond eating them straight, chop pickles into relish, tartar sauce, and potato salad, and save the brine — it makes a great dressing acid, marinade, or even cocktail base.

Burgers, sandwiches, and deli plates
Relish, tartar sauce, and remoulade
Chopped into potato and egg salad
Brine for marinades and dressings

How to store

Keep pickles submerged in their brine and refrigerated once opened to stay crisp. Fermented pickles keep maturing — they grow more sour over time.

Common uses

Burgers, sandwiches, and deli platesRelish and tartar saucePotato, egg, and tuna saladCharcuterie and cheese boardsFried-chicken brineBloody Marys and martinisSnacking straight from the jar