18 Varieties Of Pickles You Need To Know (And Taste)

Crunchy, tangy, and endlessly customizable, pickles are the unsung heroes that wake up your taste buds. From deli classics to global favorites, there is a jar for every craving and every dish.

You will discover textures, spices, and brines that transform simple cucumbers and beyond into bold bites. Ready to find your next obsession and upgrade every snack and sandwich?

1. Kosher Dill Pickles

Kosher dill pickles bring garlic-forward snap and a satisfying salty tang. They are brined with dill, garlic, and spices that make every bite feel like the deli counter.

You will love the crisp texture that stands up in sandwiches and burgers.

Try them with hot dogs, pastrami, or a buttery grilled cheese. The garlicky aroma wakes up your palate without overpowering.

If you enjoy classic pickle flavor, this is the benchmark you will keep returning to again and again.

2. Half-Sour Pickles

Half-sour pickles are lightly fermented and super crisp, with a clean cucumber flavor. They spend less time in brine, so the color stays bright and the tang is gentle.

You will notice the garlic and dill without heavy saltiness.

These are great when you want freshness with a little zing. Pair them with turkey sandwiches, bagels, or as a crunchy snack straight from the jar.

If you fear overly sour pickles, half-sour strikes a refreshing middle ground that still delivers crunch.

3. Full-Sour Pickles

Full-sour pickles are fully fermented, delivering intense tang and deep pickle flavor. The brine turns cloudy as lactobacillus does its work, creating complex acidity.

You will taste garlic, dill, and a pleasantly funky bite.

These pickles are robust enough for rich meats and sharp cheeses. Slice them for charcuterie or chop them into potato salad for bright contrast.

If you love bold, lip-smacking sourness, full-sour pickles bring old-school deli character to your plate every time.

4. Bread and Butter Pickles

Bread and butter pickles are sweet-tart crowd-pleasers with gentle spice. They are typically sliced and crinkle-cut, with onion, mustard seed, and turmeric coloring the brine.

You will get balanced sweetness that plays beautifully with salty foods.

Use them on fried chicken sandwiches, burgers, and cheese boards. Their syrupy brine also livens up dressings and slaws.

If sour pickles feel too sharp, bread and butters offer a friendly, nostalgic crunch that keeps sandwiches from tasting flat.

5. Gherkins (Cornichons)

Gherkins, or cornichons, are tiny, firm pickles with assertive acidity and minimal sweetness. They bring sharp snap that cuts through rich foods.

You will love them alongside pâté, smoked salmon, or buttery terrines.

These petite pickles shine on cheese and charcuterie boards. Chop them into tartare or deviled eggs for bright pops of tang.

When you need a tiny but mighty garnish that brings elegance and bite, cornichons are your go-to pickle heroes.

6. Polish Dill Pickles

Polish dill pickles are known for aromatic herbs and a snappy crunch. Classic recipes add horseradish leaves, dill flower heads, garlic, and sometimes allspice.

You will get a clean, peppery bite with pronounced herbal depth.

Serve them with kielbasa, pierogi, or hearty rye bread. The brine keeps cucumbers crisp while layering savory spice.

If you crave dill pickles with extra character, the Polish style brings old-world nuance and satisfying texture to every forkful.

7. New Pickles

New pickles are essentially cucumbers just kissed by brine. They have barely started to ferment, so the texture is extra snappy and the flavor remains fresh.

You will taste salt, dill, and garlic with only a hint of sourness.

These are perfect for people who crave crunch first. Eat them quickly because the flavor keeps evolving in the fridge.

If you want to taste the transition from cucumber to pickle, new pickles offer that refreshing in-between moment.

8. Hamburger Dill Chips

Hamburger dill chips are the classic burger topper for briny crunch in every bite. Thin, ridged slices ensure even coverage and reliable texture.

You will get bright vinegar tang with a touch of garlic and dill.

Slide them into sandwiches, wraps, and grilled chicken. They also make quick relish when chopped.

If you want effortless weeknight upgrade power, keep a jar of dill chips on hand and you will never suffer a bland burger again.

9. Sweet Gherkins

Sweet gherkins pack concentrated crunch and candy-like tang. The syrupy brine carries notes of warm spice, often clove and cinnamon.

You will find them irresistible as a snack straight from the jar.

Pair with salty cheeses or cured ham for contrast. Dice them into chicken salad or relish for a sweet twist.

If you like pickles that flirt with dessert territory while keeping snap, sweet gherkins deliver joy in tiny bites.

10. Refrigerator Pickles

Refrigerator pickles are quick, no-canning cucumbers bathed in a vinegar brine. They are ready in hours and adapt to any spice mix.

You will appreciate the flexibility and vibrant crunch.

Use rice vinegar for gentle tang or cider vinegar for bolder bite. Add jalapeños, coriander, or honey to suit your taste.

If patience is not your strength, refrigerator pickles let you customize flavor and enjoy fresh, crisp results fast.

11. Claussen-Style Crisp Pickles

Claussen-style pickles are refrigerator-cured for extreme crunch. The brine stays cold, preserving snap while garlic and dill perfume each spear.

You will get clean, bright acidity and a satisfying bite.

They are perfect for subs, salads, and snacking straight from the fridge. Expect big crunch with minimal fermentation funk.

If texture is your top priority, this style becomes your reliable, always-crisp standby.

12. Kool-Aid Pickles (Koolickles)

Kool-Aid pickles, also called koolickles, are Southern novelty treats with intense color and sweetness. Dill pickles soak in sugary drink mix, turning tart into tangy-candy.

You will get shocking hues and a curious balance of sour and sweet.

They are fun for parties and kids who like bold flavors. Serve chilled, sliced, or speared.

If you enjoy playful food experiments and unexpected combos, koolickles add conversation-starting zing and a blast of color to snack time.

13. Spicy Pickle Spears

Spicy pickle spears bring heat to the classic dill profile. Chili flakes, jalapeño, or habanero ride along with garlic and herbs.

You will feel a gradual burn that keeps you reaching for another crunchy bite.

They are excellent with fried foods, barbecue, and creamy dips. Chop them into tuna salad for fiery zip.

If hot sauce lives on your table, spicy spears will happily share space and add bold heat to everything.

14. Fermented Garlic Dill Pickles

Fermented garlic dill pickles rely on salt and time instead of vinegar. Beneficial bacteria create natural acidity and complex flavor.

You will notice a softer, more layered tang with gentle effervescence.

They pair beautifully with roast meats, grain bowls, and hearty salads. Keep them cool for best crunch and flavor.

If you enjoy probiotic foods like kimchi or sauerkraut, these pickles deliver similar gut-friendly benefits with classic dill comfort.

15. Icicle Pickles

Icicle pickles are old-fashioned, sweet, and crisp, cut into long icy-looking strips. They require multiple soaks and a syrupy final brine.

You will get firm texture with a dessert-like finish.

Serve with ham biscuits, cold fried chicken, or pimiento cheese. The elongated shape makes elegant sandwich layering.

If you appreciate nostalgic canning traditions and crave sweet crunch, icicle pickles reward patience with beautiful slices and enduring snap.

16. Pickled Okra

Pickled okra offers tender crunch without the usual slime, thanks to acidic brine. The pods stay pleasantly snappy, with peppery, herbal notes.

You will find them addictive as garnish or a straight-from-the-jar snack.

They shine in Bloody Marys, on boards, or chopped into salads. Try them with catfish and hushpuppies.

If you want a Southern staple that surprises with clean texture and zesty bite, pickled okra delivers dependable, crisp satisfaction.

17. Pickled Green Tomatoes

Pickled green tomatoes bring firm bite and bright tang, perfect when tomatoes are unripe. Their flesh stays sturdy, taking on dill, garlic, and peppercorn warmth.

You will taste a refreshing, slightly citrusy edge.

Serve alongside smoked meats or inside po boys for crunch. They chop nicely into relishes and salsas.

If you have extra green tomatoes at season’s end, pickling saves them with bold flavor and crunch that rivals any cucumber spear.

18. Japanese Kyuri Pickles (Kyuri Asazuke)

Kyuri asazuke are lightly salted Japanese cucumbers, briefly cured for clean, refreshing crunch. Often flavored with kombu, ginger, or chili, they keep cucumber brightness.

You will enjoy delicate salinity that complements rice and grilled fish.

They are quick to make and best eaten fresh. Serve with miso soup, donburi, or as a palate cleanser.

If you appreciate subtlety and crisp texture, asazuke offers a gentle pickle you can enjoy every day.