Pickled Cucumber

Pickled cucumbers are one of the world’s most widespread preserved foods, found in nearly every cuisine that grows cucumbers. They range from the sharp, vinegar-brined gherkins common in Australian delis and burger joints to the softer, sour-fermented pickles traditional in Eastern European cooking.

The flavour varies considerably depending on the method. Vinegar-brined pickles tend to be bright and acidic, while naturally fermented varieties develop a more complex, sour tang from lactic acid bacteria. Spices like dill, garlic, mustard seed, and peppercorns are common additions.

In Australia, pickled cucumbers appear most often sliced in burgers and sandwiches, chopped into relishes and tartare sauce, or served alongside charcuterie and cheese. They’re also a staple in many Middle Eastern and Eastern European dishes.