Dill pickles come in various forms and are simply cucumbers brined with a heavy dill flavor.
Bread and Butter Pickles
Bread and butter pickles are a type of sweet pickle with a perfect balance of sweet and sour, and their name originated from a farming couple.
The Department of Agriculture estimates that the average American eats 8.5 lbs of pickles a year.
Kosher pickles are made using a salt brine, garlic, and dill, unlike regular dill pickles.
Sour pickles are fermented in a vinegar-less brine with water, pickling salt, and spices, and are sour in taste without any sweetness or vinegar bite.
Sweet pickles are made with a brine containing sugar, vinegar, and often sliced onion, giving them a touch of sweetness without being too candy-like.
Gherkins are small, bumpy cucumbers picked and pickled whole, typically under two inches long, and are available for purchase as gherkin pickles or baby dills.
Cornichons and gherkins are interchangeable terms for the small variety of pickled cucumbers.
Polish or German pickles have caraway seeds, mustard seeds and/or peppercorns, and are pickled in wooden barrels for a unique flavor.
Hungarian pickles use bread and yeast instead of vinegar for pickling fresh cucumbers, resulting in a unique and distinct taste.
Kool-Aid pickles are pickles flavored with Kool-Aid powder, vinegar and sugar, a popular Southern delicacy with mixed reactions.
Cinnamon pickles, a Southern treat, are made with cinnamon sticks, Red Hots candy, and red food coloring added to the sweet pickling solution.
Lime pickles are made with pickling lime, a white powder used in old canning recipes for crispness, but the method is no longer recommended due to the risk of bacterial growth.
Refrigerator pickles are made by soaking fresh veggies in a brine of vinegar and spices, then storing them in jars in the fridge.