12 Types of Pickles Around the World | A Travel Guide for Pickle Lovers

Different Types of Pickles Around the World: A Global Guide for Pickle Lovers

If you think pickles begin and end with the classic dill spear, you're in for a surprise. Nearly every culture has its own take on pickling, using local vegetables, spices, and centuries-old techniques to create unique flavors. From crunchy kosher dill pickles to spicy Indian achar, pickled foods are enjoyed in every corner of the world.

Whether you're a lifelong pickle lover or just curious about global cuisine, here's a look at some of the most popular types of pickles from around the world.

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1. Kosher Dill Pickles (United States)

One of the most recognizable pickles, kosher dill pickles are made by fermenting cucumbers with garlic, dill, salt, and spices. Despite the name, "kosher" refers to the traditional New York Jewish deli style of preparation rather than kosher certification.

These pickles are known for their crisp texture, garlicky flavor, and tangy bite.

2. Cornichons (France)

Cornichons are tiny gherkins pickled in vinegar with herbs like tarragon, pearl onions, and mustard seeds. They're noticeably more tart than American dill pickles and are often served with charcuterie boards, pâté, and rich meats.

3. Bread and Butter Pickles (United States)

Sweet, tangy, and slightly crunchy, bread and butter pickles are made with cucumbers, onions, sugar, and vinegar. Their sweeter flavor makes them a favorite topping for sandwiches, burgers, and barbecue.

Flavor Profile:
Bread and butter pickles have a sweet, tangy flavor with a mild crunch. Their balance of sugar and vinegar makes them less sour than dill pickles, with subtle notes of onion and warm spices.

Common Ingredients:
Cucumbers, onions, white vinegar, sugar, salt, mustard seeds, celery seeds, and turmeric. Some recipes also include cloves or black peppercorns for extra depth.

4. Achar (South Asian)

Achar is the name for a wide variety of pickles enjoyed throughout South Asia, including India, Pakistan, Bangladesh, and Nepal. Rather than referring to one specific pickle, achar includes countless regional recipes made with fruits and vegetables such as mangoes, limes, carrots, chilies, garlic, and mixed vegetables.

Flavor Profile: Bold, spicy, tangy, and often salty, with layers of flavor from aromatic spices and, in some recipes, mustard oil.

Common Ingredients: Mangoes, limes, carrots, chilies, garlic, ginger, mustard oil, salt, vinegar or brine, and spices such as mustard seeds, fenugreek, turmeric, cumin, fennel, and chili powder.

Every region—and often every family—has its own recipe.

5. Takuan (Japan)

Takuan is made from daikon radish that's dried before being pickled. Its bright yellow color and sweet, slightly smoky flavor make it a popular side dish alongside rice, sushi, and bento meals.

6. Kimchi (South Korea)

Kimchi is a traditional Korean fermented dish made from vegetables, most commonly napa cabbage and Korean radish. While not a cucumber pickle, it's one of the world's best-known fermented foods and comes in hundreds of regional and seasonal varieties.

Flavor Profile: Tangy, spicy, savory, and slightly sour, with a crisp texture and deep umami flavor that develops during fermentation.

Common Ingredients: Napa cabbage, Korean radish, garlic, ginger, gochugaru (Korean red chili flakes), scallions, fish sauce or salted seafood (in many traditional recipes), salt, and sugar.

7. Ogórki Kiszone (Poland & Eastern Europe)

Ogórki kiszone are traditional Polish fermented cucumber pickles made using a simple brine fermentation method. Popular throughout Eastern Europe, these pickles are known for their crisp texture and naturally sour flavor. Unlike vinegar pickles, they develop their tangy taste through fermentation.

Flavor Profile: Sour, salty, garlicky, and refreshing, with a crisp crunch and complex fermented flavor.

Common Ingredients: Cucumbers, water, salt, garlic, dill, horseradish root or leaves, mustard seeds, and sometimes oak, cherry, or grape leaves to help maintain crunch.

Other great Eastern European pickle worthy mentions:

Torshi (pickled vegetables popular in the Balkans and Middle East)
Polish dill pickles (ogórki konserwowe) made with vinegar
Russian-style brined cucumbers
Pickled cabbage (sauerkraut-style varieties)

A close-up of a fork lifting a serving of sauerkraut with green onions from a plate, set against a dark, blurred background with onions and herbs.

8. Sauerkraut (Germany & Central Europe)

Sauerkraut is a traditional fermented cabbage dish that has been enjoyed across Germany and Central Europe for centuries. While it is not a cucumber pickle, it is made through the same preservation process of fermentation, where beneficial bacteria transform fresh cabbage into a tangy, flavorful food.

Flavor Profile:
Sour, salty, slightly crunchy, and refreshing, with a deep fermented flavor that can range from mild and crisp to bold and tangy depending on the fermentation time.

Common Ingredients:
Green cabbage, salt, and sometimes caraway seeds, juniper berries, apples, onions, or spices. Traditional sauerkraut recipes are simple, relying on fermentation rather than vinegar for their signature sour taste.

9. Escabeche (Mexico)

Escabeche is a style of pickling used throughout Mexico and parts of Latin America, where vegetables are preserved in a seasoned vinegar mixture. Unlike simple vinegar pickles, escabeche is known for its bold combination of acidity, spice, and aromatics. It is often served as a topping or side dish alongside tacos, grilled meats, sandwiches, and traditional meals.

Flavor Profile:
Tangy, spicy, savory, and slightly sweet, with a crisp texture and bright flavors from vinegar, chilies, and herbs.

Common Ingredients:
Carrots, jalapeños, onions, cauliflower, garlic, vinegar, oregano, bay leaves, black peppercorns, salt, and sugar. Recipes vary by region and may include other vegetables or spices.

10. Pickled Herring (Northern & Eastern Europe)

Pickled herring is a traditional preserved fish dish enjoyed across Scandinavia, the Baltic region, and Eastern Europe. Countries like Sweden, Denmark, Norway, Poland, Ukraine, and Russia all have their own variations. It is also an important part of Ashkenazi Jewish cuisine, where herring is often served with onions, sour cream, potatoes, or rye bread.

Fresh herring is cured and preserved in a seasoned vinegar brine, creating a distinctive balance of sweet, sour, salty, and savory flavors. It is commonly served during holidays, celebrations, and traditional meals.

Flavor Profile:
Sweet, tangy, salty, and savory, with a firm texture and rich umami flavor. The acidity of the pickling brine balances the fish’s richness, while onions, herbs, and spices add depth.

Common Ingredients:
Herring fillets, vinegar, water, sugar, salt, onions, dill, mustard, peppercorns, bay leaves, and sometimes carrots or creamy sauces.

11. Pickled Ginger (Japan)

Pickled ginger, known as gari in Japan, is a thinly sliced ginger condiment traditionally served alongside sushi and other Japanese dishes. Its refreshing flavor helps cleanse the palate between different types of sushi, allowing each bite to be fully appreciated. While commonly associated with sushi restaurants today, pickled ginger has been enjoyed in Japanese cuisine for centuries.

Flavor Profile:
Sweet, tangy, slightly spicy, and refreshing, with a crisp texture. The vinegar and sugar mellow the natural heat of ginger while creating a bright, clean flavor.

Common Ingredients:
Young ginger, rice vinegar, sugar, and salt. Traditional versions often use young ginger (shin shoga), which naturally has a softer texture and a pale pink color.

12. Pickled Turnips (Middle East)

Pickled turnips are a beloved condiment throughout the Middle East, especially in countries like Lebanon, Syria, Jordan, and the Levant. Known for their vibrant pink color and crunchy texture, these pickles are often served alongside falafel, shawarma, grilled meats, and mezze dishes. The signature color comes from adding beets to the pickling brine, which naturally dyes the turnips a bright pink.

Flavor Profile:
Tangy, salty, slightly earthy, and refreshing, with a crisp crunch and a mild peppery flavor from the turnips. The vinegar brine gives them a sharp bite, while the beets add a subtle sweetness and vibrant color.

Common Ingredients:
Turnips, beets, water, vinegar, salt, and garlic. Some regional variations also include chili peppers, bay leaves, or other spices.

Why do so many countries love pickles?

Pickling originally developed as a way to preserve food before refrigeration. Over time, every region adapted the process using local ingredients and spices, creating the incredible variety we enjoy today.

Every culture brings something unique to the world of pickling—and that's part of what makes them so fun to discover.

Show Off Your Pickle Obsession

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