Types of Pickles: Dill, Sweet, Sour, and More

Updated July 2026

The main types of pickles include dill pickles, kosher dill pickles, sour pickles, half-sour pickles, sweet pickles, bread-and-butter pickles, gherkins, cornichons, spicy pickles, refrigerator pickles, and fermented pickles.

Although cucumbers are the ingredient most commonly associated with pickles, many other foods can be pickled. Restaurants also serve pickled onions, jalapeños, carrots, radishes, beets, cauliflower, okra, green beans, eggs, fruit, and mixed vegetables.

Pickles can be made through natural fermentation or by adding an acidic ingredient such as vinegar. They may be salty, sour, sweet, spicy, garlicky, or flavored with herbs and spices.

This guide explains the major types of pickles, how fermented pickles differ from vinegar pickles, popular international styles, and how restaurants can use pickles on sandwiches, burgers, salads, charcuterie boards, appetizers, and entrées.

Types of Pickles at a Glance

What Is a Pickle?

A pickle is a food preserved or flavored through acidification, fermentation, salting, or a combination of these methods.

The word pickle commonly refers to a cucumber preserved in brine. However, many different foods can be pickled, including:

• Onions
• Peppers
• Carrots
• Radishes
• Beets
• Cabbage
• Cauliflower
• Green beans
• Okra
• Garlic
• Eggs
• Mangoes
• Lemons
• Watermelon rind

Pickling can change a food’s flavor, texture, color, aroma, and storage characteristics.

How Are Pickles Made?

There are several ways to make pickles. The most important distinction is between fermented pickles and vinegar-based pickles.

Fermented Pickles

Fermented pickles are made by placing vegetables in a properly prepared salt brine.

Naturally occurring beneficial bacteria consume sugars in the vegetables and produce lactic acid. This acid creates the sour flavor and lowers the pH of the food.

Fermented pickles may develop:

• A complex sour flavor
• A slightly cloudy brine
• Garlic, dill, or spice aromas
• A firm but less fresh-tasting texture

Full-sour and half-sour cucumber pickles are common fermented styles.

Vinegar Pickles

Vinegar pickles are acidified directly with vinegar rather than relying entirely on bacteria to create acid.

The brine may also contain:

• Water
• Salt
• Sugar
• Dill
• Garlic
• Mustard seed
• Peppercorns
• Turmeric
• Chili peppers

Fresh-pack dill, bread-and-butter, sweet, and many refrigerator pickles are vinegar based.

Refrigerator Pickles

Refrigerator pickles are not processed to become shelf stable. They are stored under refrigeration and are commonly made by pouring a seasoned vinegar brine over fresh vegetables.

They are popular in restaurants because they:

• Can be produced in small batches
• Retain a fresh, crisp texture
• Can use seasonal vegetables
• Allow frequent flavor changes

Fermented Pickles vs. Vinegar Pickles

1. Dill Pickles

Dill pickles are among the most familiar pickle varieties in the United States.

They are flavored with fresh dill, dill seed, or both.

Additional seasonings may include:

• Garlic
• Mustard seed
• Black peppercorns
• Red pepper flakes
• Bay leaves
• Coriander seed

Dill pickles may be fermented or made with vinegar.

Best Uses for Dill Pickles

• Hamburgers
• Deli sandwiches
• Chicken sandwiches
• Fried pickles
• Potato salad
• Tuna salad
• Pickle soup
• Relish trays

2. Kosher Dill Pickles

Kosher dill pickles are strongly associated with Jewish delicatessens and New York deli culture.

They are typically flavored with:

• Dill
• Garlic
• Salt
• Pickling spices

The word kosher in the product name often describes the garlic-heavy deli style. It does not automatically mean the product was prepared under kosher certification.

Restaurants requiring certified kosher pickles should verify the product label and certification.

Best Uses for Kosher Dill Pickles

• Pastrami sandwiches
• Corned beef sandwiches
• Reuben sandwiches
• Burgers
• Deli platters
• Pickle spears served with sandwiches

3. Full-Sour Pickles

Full-sour pickles are cucumbers allowed to ferment until they develop a strong, fully sour flavor.

They are normally:

• Strongly acidic
• Salty
• Garlicky
• Darker in color than fresh cucumbers
• Less fresh tasting than half-sour pickles

Full-sour pickles are popular with customers who prefer bold deli-style flavors.

4. Half-Sour Pickles

Half-sour pickles are fermented for less time than full-sour pickles.

They usually retain:

• A brighter green color
• A fresh cucumber flavor
• A very crisp texture
• A lighter sourness

Half-sours work well on deli plates and as a refreshing side for rich sandwiches.

5. Bread-and-Butter Pickles

Bread-and-butter pickles are sweet and tangy cucumber slices commonly prepared with onions.

Seasonings may include:

• Mustard seed
• Celery seed
• Turmeric
• Cloves
• Peppercorns
• Red pepper flakes

They are sweeter than standard dill pickles and normally contain no strong fermented flavor.

Best Uses for Bread-and-Butter Pickles

• Hamburgers
• Fried chicken sandwiches
• Barbecue sandwiches
• Hot dogs
• Charcuterie boards
• Picnic plates

6. Sweet Pickles

Sweet pickles are made with a brine containing a significant amount of sugar.

They may be flavored with cinnamon, cloves, mustard seed, celery seed, or other warm spices.

Sweet pickles may be sold:

• Whole
• As chips
• As spears
• As relish
• As mixed vegetable pickles

They provide contrast to salty meats, strong cheeses, spicy food, and barbecue.

7. Gherkins

Gherkins are very small cucumbers or cucumber-like fruits that are commonly pickled whole.

They are generally firm, crisp, and easy to serve on appetizer or sandwich plates.

Best Uses for Gherkins

• Charcuterie boards
• Cheese boards
• Sandwich platters
• Cocktail garnishes
• Relish trays

8. Cornichons

Cornichons are small French-style pickles with a sharp and tart flavor.

They may be flavored with:

• Tarragon
• Pearl onions
• Mustard seed
• Peppercorns
• Herbs

Cornichons are traditionally paired with rich foods because their acidity helps balance fat and salt.

Best Uses for Cornichons

• Pâté
• Terrines
• Charcuterie
• Raclette
• Aged cheese
• Steak tartare
• Rich sandwiches

9. Spicy Pickles

Spicy pickles combine sourness with chili heat.

Heat may come from:

• Jalapeños
• Serrano peppers
• Habaneros
• Cayenne
• Crushed red pepper
• Hot sauce
• Chili oil

Spicy pickles can be fermented, quick pickled, sweet, or dill flavored.

Best Uses for Spicy Pickles

• Fried chicken sandwiches
• Burgers
• Barbecue
• Tacos
• Loaded fries
• Bloody Mary garnishes

10. Garlic Pickles

Garlic pickles use whole, sliced, crushed, or minced garlic to create a stronger savory flavor.

Garlic is often combined with dill, peppercorns, mustard seed, and chili.

These pickles pair well with:

• Sandwiches
• Grilled meat
• Burgers
• Deli platters
• Potato salad

11. Hamburger Pickle Chips

Hamburger pickle chips are thin cucumber rounds sized for burgers and sandwiches.

They may be:

• Dill
• Sweet
• Bread-and-butter
• Spicy

The thin cut distributes pickle flavor across the sandwich without adding the thickness of a spear or whole pickle.

12. Pickle Spears

Pickle spears are cucumbers cut lengthwise into quarters or similar sections.

They are frequently served beside:

• Deli sandwiches
• Burgers
• Wraps
• Lunch plates
• Barbecue

Spears may also be breaded and fried.

13. Pickle Stackers

Stackers are long, thin slices cut lengthwise.

Their shape covers more of a sandwich than small round chips.

They work well on:

• Chicken sandwiches
• Subs
• Burgers
• Grilled sandwiches
• Barbecue sandwiches

14. Pickle Relish

Relish consists of finely chopped pickled vegetables.

Common varieties include:

• Sweet relish
• Dill relish
• Hot pepper relish
• Corn relish
• Chow-chow

Restaurant Uses for Relish

• Hot dogs
• Burgers
• Tuna salad
• Egg salad
• Tartar sauce
• Potato salad
• Sandwich spreads

Pickles Made from Other Vegetables

15. Pickled Onions

Pickled onions add acidity, color, and a crisp texture to savory dishes.

Red onions are especially popular because the vinegar turns them bright pink.

Best Uses for Pickled Onions

• Tacos
• Rice bowls
• Burgers
• Salads
• Barbecue
• Gyros
• Avocado toast
• Indian chaat

16. Pickled Jalapeños and Peppers

Jalapeños, banana peppers, cherry peppers, and other chiles can be preserved in seasoned vinegar brine.

They are used on:

• Nachos
• Pizza
• Sandwiches
• Tacos
• Salads
• Burgers
• Cheesesteaks

17. Pickled Carrots

Pickled carrots retain a firm texture and absorb sweet, spicy, and acidic flavors.

They may be seasoned with:

• Ginger
• Garlic
• Chili
• Coriander
• Cumin
• Rice vinegar

Pickled carrots are commonly used in banh mi, tacos, salads, rice bowls, and appetizer plates.

18. Pickled Radishes

Radishes can be quick pickled or fermented.

Popular varieties include:

• Red radishes
• Daikon
• Watermelon radishes
• Korean radishes

Pickled radishes provide crisp texture, bright color, and peppery acidity.

19. Pickled Beets

Pickled beets are sweet, earthy, and acidic.

They may be seasoned with:

• Cloves
• Cinnamon
• Onions
• Peppercorns
• Mustard seed

Best Uses for Pickled Beets

• Salads
• Cheese boards
• Sandwiches
• Appetizer plates
• Pickled eggs

20. Pickled Cauliflower

Cauliflower absorbs brine well while maintaining a firm texture.

It can be pickled alone or combined with carrots, peppers, celery, and onions.

Pickled cauliflower works well on antipasto platters, salads, sandwiches, and snack boards.

21. Pickled Okra

Pickled okra is popular in Southern American cooking.

It may be seasoned with:

• Dill
• Garlic
• Chili peppers
• Mustard seed
• Peppercorns

It can be served as a snack, side dish, or cocktail garnish.

22. Pickled Green Beans

Pickled green beans are sometimes called dilly beans when flavored with dill.

They are served on:

• Relish trays
• Charcuterie boards
• Salads
• Cocktail garnish stations
• Appetizer plates

23. Pickled Eggs

Pickled eggs are hard-boiled eggs stored in a seasoned vinegar solution.

The brine may contain:

• Beet juice
• Mustard
• Chili
• Garlic
• Onions
• Pickling spices

Pickled eggs require refrigeration and careful food-safety controls.

24. Pickled Fruit

Fruit can be preserved in a sweet, sour, or spicy pickling solution.

Popular examples include:

• Watermelon rind
• Peaches
• Pears
• Cherries
• Green strawberries
• Grapes
• Pineapple
• Mangoes

Pickled fruit can complement cheese, roasted meat, desserts, salads, and charcuterie.

International Types of Pickles

25. Indian Achar

Achar is a broad category of South Asian pickles made with fruit, vegetables, salt, spices, oil, and acidic ingredients.

Common varieties include:

• Mango pickle
• Lime pickle
• Mixed vegetable pickle
• Garlic pickle
• Chili pickle
• Carrot pickle
• Gongura pickle

Common seasonings include:

• Mustard seed
• Fenugreek
• Fennel
• Turmeric
• Chili powder
• Asafoetida

How Restaurants Serve Achar

• With thalis
• Beside paratha
• With rice and curry
• With khichdi
• As a sandwich spread
• As part of a condiment tray

26. Kimchi

Kimchi is a Korean category of salted and fermented vegetables.

Common ingredients include:

• Napa cabbage
• Korean radish
• Cucumber
• Scallions
• Garlic
• Ginger
• Chili pepper

Kimchi can range from fresh and lightly fermented to strongly sour and mature.

27. Japanese Tsukemono

Tsukemono is a broad Japanese category of pickled vegetables.

Vegetables may be preserved with:

• Salt
• Rice bran
• Vinegar
• Miso
• Sake lees
• Soy sauce

Tsukemono is commonly served with rice, set meals, and traditional Japanese dishes.

28. Middle Eastern Torshi

Torshi refers to pickled vegetables served across several Middle Eastern, Central Asian, and Balkan cuisines.

Possible ingredients include:

• Turnips
• Eggplant
• Cauliflower
• Carrots
• Cabbage
• Peppers
• Garlic

Torshi adds acidity and crunch beside grilled meats, rice, stews, and mezze.

29. Italian Giardiniera

Giardiniera is a mixture of pickled vegetables.

It may include:

• Cauliflower
• Carrots
• Celery
• Peppers
• Olives

Chicago-style giardiniera is often chopped more finely and packed with oil and hot peppers.

It is commonly used on Italian beef sandwiches, sausages, pizza, salads, and antipasto platters.

30. Mexican Escabeche

Escabeche commonly includes jalapeños, carrots, onions, garlic, herbs, and vinegar.

It may be served with:

• Tacos
• Tortas
• Grilled meat
• Rice and beans
• Mexican combination plates

How Restaurants Use Pickles

Burgers and Sandwiches

Pickles add acidity, salt, and crisp texture to rich sandwiches.

Popular pairings include:

• Dill chips on hamburgers
• Spicy pickles on fried chicken
• Bread-and-butter pickles with barbecue
• Kosher dill spears with deli sandwiches
• Giardiniera on Italian beef

Salads and Sauces

Chopped pickles can be added to:

• Potato salad
• Egg salad
• Tuna salad
• Macaroni salad
• Tartar sauce
• Remoulade
• Thousand Island-style dressing

Fried Pickles

Fried pickles are normally prepared using chips or spears coated in seasoned breading or batter.

They may be served with:

• Ranch
• Spicy mayonnaise
• Remoulade
• Honey mustard
• Hot sauce

Charcuterie and Cheese Boards

Cornichons, gherkins, pickled onions, peppers, and cauliflower help balance rich meats and cheeses.

Cocktails and Mocktails

Pickles and pickle brine may be used in:

• Bloody Marys
• Pickle martinis
• Micheladas
• Spicy nonalcoholic tomato drinks
• Garnish skewers

Which Pickle Is Best for Different Foods?

How to Choose Cucumbers for Pickling

Small pickling cucumbers generally produce a firmer result than large slicing cucumbers.

Look for cucumbers that are:

• Fresh
• Firm
• Free from soft spots
• Relatively uniform in size
• Free from heavy wax coatings
• Harvested before the seeds become large and hard

Kirby-type and other pickling cucumbers are commonly used for whole pickles, chips, and spears.

How Restaurants Should Store Pickles

Storage requirements depend on whether the product is commercially shelf stable, fermented, refrigerated, or prepared in the restaurant.

Good practices include:

• Follow the manufacturer’s storage instructions.
• Refrigerate opened products when required.
• Keep restaurant-made refrigerator pickles cold.
• Use clean utensils instead of bare hands.
• Keep vegetables submerged when the procedure requires it.
• Label and date prepared containers.
• Discard products with mold, slime, off odors, or damaged packaging.
• Avoid mixing fresh batches with older batches.

Food-Safety Considerations

A restaurant should not assume that adding a small amount of vinegar automatically makes vegetables shelf stable.

Commercial shelf-stable acidified foods require carefully controlled formulations, acidity, processing, packaging, and regulatory compliance.

Restaurants making their own pickles should use an approved process and follow applicable state and local health-department requirements.

Unless a product has been safely processed and approved for room-temperature storage, it should be treated as a refrigerated food.

Fermentation Controls

Fermented pickles require control of:

• Salt concentration
• Temperature
• Fermentation time
• Acidity
• Cleanliness
• Submersion below the brine

Changing the amount of salt in a tested fermented-pickle process can affect fermentation and food safety.

Vinegar Strength

Use the vinegar type and acidity required by the tested recipe or approved process.

Do not reduce the amount of vinegar or increase the amount of water without expert process review.

Essential Restaurant Equipment for Making Pickles

Commercial Food-Preparation Equipment

Food processors and vegetable preparation machines can create consistent slices, chips, shreds, and dice for pickles, relishes, and mixed vegetables.

Browse commercial food-preparation equipment at Nishi Enterprise.

Stock Pots and Commercial Cookware

Restaurants may need stock pots, sauce pots, mixing bowls, colanders, and utensils for heating brine, mixing vegetables, and preparing larger batches.

Shop commercial cookware and restaurant stock pots.

Commercial Refrigeration

Refrigerated storage is important for opened pickles, refrigerator pickles, fermented products, prepared garnishes, and pickled eggs.

Browse commercial refrigeration equipment.

Steam Pans and Food Pans

Stainless-steel food pans can organize sliced pickles, pickled onions, jalapeños, relishes, and other garnishes along a refrigerated service line.

Shop commercial steam and food pans.

Stainless-Steel Work Tables

Work tables provide durable preparation space for washing, trimming, slicing, seasoning, and packaging vegetables.

Browse commercial stainless-steel work tables.

Servingware

Pickles can be presented in small bowls, ramekins, trays, condiment dishes, and charcuterie platters.

Explore commercial servingware.

Common Pickle Mistakes

Confusing Refrigerator Pickles with Shelf-Stable Pickles

Refrigerator pickles have not been processed for room-temperature storage.

Changing a Tested Recipe

Reducing vinegar, salt, or processing time can affect product safety.

Using Overmature Cucumbers

Large seeds and soft flesh can produce poor texture.

Using Waxed Cucumbers

A heavy wax coating can interfere with acid reaching the cucumber evenly.

Preparing Too Much at Once

Small restaurant batches are easier to rotate and keep crisp.

Using Dirty Utensils

Contaminated utensils can introduce mold, yeast, and food particles into the container.

Ignoring the Cut Size

Uneven pieces may absorb brine at different rates.

Failing to Identify Allergens

Pickled products and relishes may contain mustard, sesame, sulfites, fish-based ingredients, or other allergens depending on the recipe.

Frequently Asked Questions

What are the main types of pickles?

The main types include dill, kosher dill, full-sour, half-sour, bread-and-butter, sweet, gherkin, cornichon, spicy, fermented, and refrigerator pickles.

What is the most common pickle?

Dill cucumber pickles are among the most widely served varieties in American restaurants.

What is the difference between dill and kosher dill pickles?

Kosher dill pickles are typically made in a garlic-forward deli style. Regular dill pickles may have a lighter garlic flavor.

Are kosher dill pickles certified kosher?

Not always. The name may describe the seasoning style. Check the package for kosher certification.

What is a full-sour pickle?

A full-sour pickle is fermented until it develops a strong sour flavor.

What is a half-sour pickle?

A half-sour pickle is fermented for less time and retains more fresh cucumber flavor and color.

What are bread-and-butter pickles?

Bread-and-butter pickles are sweet and tangy cucumber slices commonly prepared with onions, sugar, vinegar, and spices.

What is the difference between gherkins and cornichons?

Gherkin is a general term for very small pickled cucumbers. Cornichons are small, tart French-style pickles.

Are all pickles cucumbers?

No. Onions, peppers, carrots, cabbage, beets, radishes, eggs, fruit, and many other foods can be pickled.

What is the difference between fermented and vinegar pickles?

Fermented pickles develop acid through beneficial bacteria. Vinegar pickles receive their acidity directly from vinegar.

Are refrigerator pickles shelf stable?

No. Refrigerator pickles must remain refrigerated unless they have undergone a separate approved process for shelf-stable storage.

What pickles are best for burgers?

Dill chips, bread-and-butter chips, spicy pickles, and long pickle stackers work well on burgers.

What pickles are best for fried chicken?

Dill, spicy dill, and bread-and-butter pickles provide acidity that balances fried chicken.

What pickles are served with charcuterie?

Cornichons, gherkins, pickled onions, pickled peppers, and mixed vegetables are common choices.

What is Indian pickle?

Indian pickle, or achar, is made from fruit or vegetables combined with salt, spices, oil, and acidic ingredients.

What equipment is used to make restaurant pickles?

Common equipment includes food processors, knives, cutting boards, stock pots, colanders, mixing bowls, food pans, worktables, storage containers, and refrigeration.

Final Thoughts

Pickles are available in a wide range of flavors, textures, shapes, and preparation styles.

Dill and kosher dill pickles provide salty, herbal, and garlicky flavors. Full-sour pickles offer a stronger fermented taste, while half-sours remain fresher and crisper.

Bread-and-butter and sweet pickles provide sweetness that works especially well with barbecue, burgers, and fried chicken. Cornichons and gherkins add sharp acidity to cheese and charcuterie boards.

Restaurants can also pickle onions, peppers, carrots, radishes, beets, cauliflower, eggs, fruit, and other ingredients. International styles such as Indian achar, Korean kimchi, Japanese tsukemono, Middle Eastern torshi, and Italian giardiniera provide even more menu possibilities.

The best pickle depends on the dish. A deli sandwich may need a kosher dill spear, while tacos benefit from pickled onions and jalapeños. A cheese board may need cornichons, and an Indian thali may be completed with mango or lime achar.

Restaurants producing pickles should use approved recipes and processes, maintain refrigeration where required, and avoid changing acid, salt, or processing proportions without expert guidance.

Shop Commercial Pickle Preparation Equipment

Nishi Enterprise supplies commercial equipment and supplies for restaurants, delis, sandwich shops, caterers, commissaries, food manufacturers, and other foodservice businesses.

Shop commercial food-preparation equipment, restaurant cookware, stock pots, commercial refrigeration, food pans, stainless-steel work tables, and commercial servingware.