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Dill pickles

Vegetables · Pickled & preserved

Dill pickles

Cucumbers pickled in brine or vinegar with dill and garlic; sour, crunchy and salty.

Also called: pickled cucumbers, gherkins, turşu, ogórki kiszone

A kind of cucumber

20 recipes with it

Photo: Renee Comet (photographer), via Wikimedia Commons (public-domain)

What it is

Dill pickles are small cucumbers (gherkins) preserved with dill, garlic and spices. Fermented (brined) pickles are cloudy and deeply sour; vinegar pickles are clearer and sharper. Sweet bread-and-butter pickles and tiny French cornichons are related styles.

How it’s used

  • Sliced in burgers and sandwiches
  • Chopped into tartare sauce and potato salad
  • Served alongside rich meats and fish
  • Brine used in soups (rassolnik) and marinades

Characteristics

Taste
Sour, salty and garlicky.
Texture
Crunchy.
When cooked
Used raw; the brine makes a good marinade or dressing acid.
Sold as
fermented, canned
Cooking uses
Usually eaten raw, Used as a garnish

Storage

Refrigerated. Refrigerate after opening, keeping pickles under their brine.

Diet, allergens and safety

No major allergens in typical versions. May contain Mustard — check the label.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • High in salt.
  • Some brines include mustard seed; check the label if you avoid mustard.

Nutrition per 100 g

Energy
12 kcal
Protein
0.5 g
Carbohydrate
2.41 g
Fat
0.3 g
Fibre
1 g
Sugars
1.07 g

USDA FoodData Central: Pickles, cucumber, dill or kosher dill.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Capers — Chopped, in sauces; stronger and saltier.

Related ingredients

Recipes with dill pickles

See all 20

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