15 Varieties Of Pickles You Need To Know (And Taste)
Craving crunch with character? Pickles bring salty snap, sweet contrast, and briny brightness to everything from burgers to charcuterie boards.
This guide walks you through essential styles, so you can match your taste buds with the perfect jar. Get ready to discover new favorites and upgrade your sandwich game in one satisfying bite.
1. Classic Dill Pickles
Classic dill pickles are the crisp, garlicky standard that probably pops into your mind first. You get a clean cucumber snap, lots of dill aroma, and that bold, salty-vinegar balance.
They are simple, familiar, and versatile, which makes them a go-to for sandwiches.
Use them to cut through rich meats, creamy cheeses, and buttery sauces. The brine is powerful but not overbearing, so you can snack them straight from the jar.
If you love a refreshing crunch, these deliver every time. Try spears for burgers, chips for sliders, and whole dills for that old-school deli bite.
2. Kosher Dill Pickles
Kosher dills crank up garlic, dill, and brine intensity for a louder pickle moment. Despite the name, it describes a style, not certification.
Expect a firm crunch, a punchier finish, and a vibrant aroma that rides along with pastrami and rye.
These are the pickles that smell like a deli counter in the best way. You will taste bold salt, peppery undertones, and plenty of garlicky zing.
They stand up to fatty cuts and mustard without disappearing. Keep them on hand for loaded sandwiches, hot dogs, and late-night fridge raids when you want unmistakable bite.
3. Half-Sour Pickles
Half-sour pickles taste fresh and lightly fermented, with less vinegar and a bright cucumber core. The crunch is lively, the salt is present, and the sourness feels gentle.
If you want zing without pucker, this style is your pace.
They pair beautifully with roasted chicken, grilled veggies, and soft cheeses, adding lift rather than domination. The brine can taste grassy and crisp, showcasing the vegetable itself.
Serve them cold for the sharpest snap. You will love how they refresh your palate between bites, especially when heavier dishes start to blur together.
4. Full-Sour Pickles
Full-sour pickles spend longer in brine, building a deeper, tangier profile. Expect pronounced acidity, a funkier fermented backbone, and a serious crunch.
These are for you if you love an assertive sour bite.
They cut through rich cuts of beef, smoked fish, and creamy spreads with ease. The brine has a savory, almost brothy character that adds dimension to every snack plate.
Whole pickles feel especially satisfying, like grabbing flavor by the fistful. Keep a jar chilled and ready whenever salt-craving moments hit hard.
5. Bread-and-Butter Pickles
Bread-and-butter pickles deliver a sweet-tangy balance with hints of onion, mustard seed, and turmeric. They look sunny in the jar and bring a gentle crunch.
If you like contrast on burgers and fried chicken sandwiches, these are your move.
The sweetness tames heat and salt while keeping flavor lively. Chop them into relishes, pile them on deli meats, or layer into grilled cheese for playful zing.
They turn backyard burgers into something nostalgic and satisfying. When you want comfort with personality, reach for these cheerful pickle chips.
6. Sweet Gherkins
Sweet gherkins are tiny, candy-leaning cucumbers with a firm snap and nostalgic vibe. The syrupy brine leans sugary but still carries spice and vinegar whisper.
They are bite-size, so snacking becomes effortless.
Chop them into chicken salad, swirl into deviled eggs, or toss into tuna for a sweet pop. They are perfect for kid-friendly plates and retro relish trays.
If you want dessert-adjacent crunch without being cloying, these fit the bill. Keep a jar for holiday spreads, cocktail hour nibbles, and quick lunchbox upgrades.
7. Cornichons
Cornichons are tiny French-style gherkins with a sharp, vinegary edge and a firm, squeaky bite. They often get a hint of tarragon, giving an herbaceous lift.
You will see them next to pâté, terrines, and ham, where their acidity shines.
They slice through fat like a palate-cleansing scalpel. Add them to a charcuterie board, mince into sauces gribiche-style, or tuck into baguette sandwiches.
The flavor is precise and brisk, never muddy. If you adore delicate textures with bold acidity, cornichons will quickly become your favorite bite-sized sidekick.
8. Polish Dill Pickles
Polish dill pickles bring big garlic, generous dill, and sometimes warm spices for a bold, homemade feel. They taste robust, a little earthy, and satisfyingly salty.
If you want a pickle with presence, this jar will not whisper.
Serve alongside kielbasa, potato pancakes, and hearty stews for welcome contrast. Their brine holds complexity that feels crafted and comforting.
You get old-world character in every crunchy bite. They are perfect for people who want classic dill intensity with deeper, rounder flavors.
9. Hungarian Pickles
Hungarian pickles tend to feature warm spices that layer complexity over a sturdy brine. Think subtle heat, aromatic depth, and satisfying crunch.
You will notice a savory richness that plays well with paprika-forward dishes.
Serve them with goulash, sausages, or roasted potatoes for a satisfying contrast. Their flavor settles comfortably between classic dill and spiced sweetness, offering balance.
Slice into salads for lift, or snack them straight for a warming, aromatic finish. If you enjoy nuance, Hungarian pickles give you many angles to love.
10. Spicy Pickles
Spicy pickles add jalapenos, chili flakes, or hot peppers to a dill foundation. The heat blooms after the initial crunch, intensifying as you snack.
You get savory, salty, and spicy in one bite that begs for a cold drink.
Stack them on fried chicken sandwiches, tuck into tacos, or dice for nachos. The brine is potent and addictive, making it perfect for Micheladas and Bloody Marys.
When regular dills feel tame, this is your lane. Expect a lingering tingle that keeps you reaching back into the jar.
11. Garlic Pickles
Garlic pickles make no attempt at subtlety, and that is the fun. The cloves perfume the brine, delivering a punchy, savory snap that hangs around.
You get a confident bite that lifts meats, cheeses, and even simple buttered bread.
Use them to anchor antipasto plates or to electrify tuna melts. The aroma announces itself the second the jar opens.
If you crave boldness, you will be thrilled. These are the pickles to choose when you want your snack to declare itself with gusto.
12. Pickled Okra
Pickled okra brings crunchy pods with a clean, tangy snap and a hint of Southern charm. The brine tames any sliminess, highlighting crisp ridges and seeds.
You get a tidy finger snack that doubles as a cocktail garnish.
Tuck them into Bloody Marys, pair with pimento cheese, or serve alongside barbecue. The texture is addictive, and the flavor rides between grassy and peppery.
If cucumbers are not your thing, okra delivers pickle joy another way. Keep a jar chilled for porch hangs and game-day platters.
13. Pickled Green Beans (Dilly Beans)
Dilly beans are snappy, briny green beans infused with dill, garlic, and sometimes heat. They are tidy to eat and add clean crunch to cheese boards and cocktails.
You get a bright, green flavor that stays crisp when chilled.
Slide them into martinis, chop into salads, or snack straight from the jar. They offer that same pickle satisfaction without cucumber softness.
If you want structure and snap, these deliver. Keep them ready for quick appetizers and lively garnishes that never wilt.
14. Pickled Beets
Pickled beets bring sweet-earthy depth with a tangy edge, silky texture, and jewel-toned beauty. They are not cucumber-adjacent at all, but they satisfy the same craving for bright contrast.
You get gentle spice notes and a lingering sweetness.
Layer them on goat cheese toasts, toss into salads with arugula and walnuts, or serve alongside roast chicken. The brine is gorgeous drizzled on grains.
If you love beets already, this version amplifies everything you enjoy. Expect color, character, and an elegant, soft bite.
15. Kimchi (Fermented Napa Cabbage)
Kimchi belongs in the pickle family through fermentation, heat, and tang that electrify simple dishes. Napa cabbage carries chili, garlic, ginger, and umami into every bite.
You get fizzing brightness that wakes up rice, noodles, and eggs instantly.
Use it in grilled cheese, fried rice, or as a topping for burgers and tacos. The funk is friendly once you lean in, and the spice level can vary.
If you want complexity and crunch with probiotic perks, kimchi answers fast. Keep it cold for maximum snap and sparkle.
