THE MANY DIFFERENT DELI PICKLES

different types of pickles

Pickles change with tastes of the consumer. Currently Americans are demanding hotter and zestier and more convenient products. Pickles are now sliced lengthwise the better to fit on sandwiches. Zesty means kosher and dill. Coming soon to a pickle near you will be Cajun flavor. Another new thing about pickles that is coming soon is small pickles designed specifically for snacking out of your hand. They are made from miniature cucumbers and can be eaten in two to three bites. They are already out in Cajun flavor and in kosher dill and bread and butter.

Pickles are made by one of three methods. They are refrigerated, fresh-packed or processed, which is also referred to as cured or fermented. Each method creates its own distinct flavors and textures. During production, flavor variety is also achieved by adding different herbs, spices and seasonings to the pickle liquid. Each variety is then packed whole or cut in halves, sticks, chips, salad cubes, spears, chips, chunks, in relish or sliced lenghwise.

The most popular kind of cucumber pickle is, of course, the good old dill. The herb dill or dill oil is added to give the pickle this zesty flavor. But dill isn't just dill. Some of the varieties of dill include genuine dill, which are made by the slow processed method where dill weed is added to the tanks during the final stage of fermentation or even to the jar after fermentation. These pickles then usually have a higher lactic acid flavor than other kinds of pickles.

The kosher dill usually means garlic has been added to the brine. The expected and anticipated accompaniment to the deli sandwich, these pickles are more robust than regular dills.

Overnight dills are cucumbers that are placed into brine (which may include a slight amount of vinegar) for one to two days. This takes place under refrigeration. They remain refrigerated when stored and shipped. They are bright green, very refreshing and taste like fresh cucumbers accented with dill. These are also often found at delis.

Other types of dills include Polish and German styles.

Sour/Halfsour are fresh cucumbers that are first placed into a seasoned brine that does not include vinegar. From then on they remain refrigerated. The longer they stay in the brine, the more sour they become. They are extra crispy. They keep their fresh cucumber color.

Sweet pickles are packed in a mixture of vinegar, sugar and spices. There are several different types of sweet pickles.

Bread & Butter are thinly-sliced sweet pickles made from cucumbers, chopped green or red peppers and onions. They are slightly tangy. They come in smooth or waffle-cut chips or chunks.

How many pickled peppers does it take? Well, there are more than 15 varieties available ranging from mild to extremely hot. They are made in the same fashion as cucumber pickles. Some of the most popular peppers are jalapeno, banana, cherry, and pepperoncini.

Specialty products cover the gamut of pickled products which include vegetables. Some are found nationally, some are only found regionally. These can included pickled beets, cocktail onions, sauerkraut, sweet pickles with raisins, sweet mixed vegetables, okra, green tomatoes, cauliflower, asparagus and much more.

By the way, the heart of a traditional Japanese meal is a bowl of hot, freshly cooked rice and a side dish of tsukemono or pickled vegetables. Every area of Japan seems to have its own special kind of pickle. Pickling was once done in virtually every home in Japan. Today pickling is like baking cookies at home. For those who have the time, it is worth the effort.

In China also, each region has its own distinctive pickle. In the western province of Szechuan winters are harsh and make pickling a necessity. A typical recipe for pickled vegetables there has a spicy brine of salt, Szechuan peppercorns, dried chili peppers, water, ginger and gin. The brine keeps well for months, but the vegetables are only pickled for four to seven days. In the harsh arctic climate of Northeastern China you will find preserved mushrooms, fish and the "100-year-old" buried egg to last all winter. Vegetables are pickled in rice wine and mildly flavored with garlic, chives and green onions. Where the weather is tropical in the south, vegetables are used in large amounts.

Pickles are a favorite throughout the world in many different styles and forms. Get out your jars and lids and start pickling up some weird recipes yourself. Maybe you'll win a blue ribbon at the state fair.