by Marlin Bressi

Created on: February 20, 2009   Last Updated: January 03, 2011

Nearly every type of food can be pickled, but only one type of food is known as a pickle. Most of us are familiar with pickled herring, pickled pig's feet, pickled beets, and pickled cauliflower. However, a pickle is the term generally applied to a pickled cucumber. Nearly every type of food can be pickled by submersion in a brine solution consisting of vinegar and spices. The type of brine solution, along with the species of cucumber, will determine the type of pickle that is produced.

The most popular variety of pickle is the kosher dill pickle, which can be found in many different forms. A dill pickle can come sliced, speared, or whole. The defining characteristic of the kosher dill pickle is the addition of dill and garlic to the brine solution.

Dill pickles are often eaten as a side dish to burgers and sandwiches, but in some regions of the United States are batter-dipped and deep-friend.

Another popular variety of pickle is the gherkin. Most people believe that a gherkin is nothing more than a small cucumber; however, a gherkin is a special variety of cucumber. Gherkin pickles are made using a West Indian cucumber, which produces smaller fruit than the common garden cucumber.

Gherkin pickles are sweet, due to the addition of sugar in the brine solution. In some regions of England, a gherkin pickle is referred to as a "wally".

Bread and butter pickles are another popular variety in America. Much like the gherkin, bread and butter pickles are sweet in flavor due to the addition of sugar in the brine solution. Unlike the gherkin, however, bread and butter pickles are made from the common garden cucumber. Bread and butter pickles are usually found on sandwiches and in potato salad, macaroni salad, and pickle relish.

Polish pickles, as well as Lithuanian pickles, are very similar in flavor and appearance to kosher dill pickles. The main difference is that Polish pickles tend to be spicier and have a more noticeable pepper flavor. Some varieties of Polish pickles are flavored with mustard seed.

Many people make their own pickles using their own recipes. Some of the popular pickle spices used are allspice, bay leaf, cardamom, cinnamon, clove, coriander, crushed red pepper, dill seed, ginger, juniper berry, mace, mustard seed and white or black peppercorns.

No matter what type of pickle you prefer, you can rest assured that you are enjoying a food that is low in calories, fat-free, and has pro-biotic qualities.

Learn more about this author, Marlin Bressi.
Click here to send this author comments or questions.