A pickle is a food that has been preserved in a vinegar solution or naturally fermented with a salt brine. Food items for pickling include vegetables—namely cucumbers—fruits, such as strawberries and rhubarb, and specific proteins, like eggs. A pickle most commonly refers to a pickled cucumber, particularly a *Cucumis sativus* cucumber. 

A gherkin is a pickled baby cucumber. The name “gherkin” comes from the Dutch word “gurken,” which means small pickled cucumber. Gherkins, also known as baby pickles or miniature cucumbers, are usually one to two inches long. 

A gherkin is a particular kind of pickle, but gherkins and pickles have a few key differences:

- __Size__: Gherkins are smaller than typical cucumber pickles because they are made from younger cucumbers. 
- __Texture__: In comparison to pickles, gherkins have a bumpier texture and are crunchier.
- __Taste__: Gherkins and pickles can be sweet or savory. Gherkins are typically flavored with garlic and dill, but they can also be sweet. French gherkins, known as cornichons, are flavored with dill and sometimes feature additional herbs and spices, such as tarragon or pepper. One of the most common types of cucumber pickles is the dill pickle, also known as a kosher dill, which has a sour taste. Flavorings for dill pickles include the dill, pepper, mustard seed, garlic, and coriander seeds. Sweet pickles are often known as bread and butter pickles. 
Gherkins and pickles can be made in two different ways; the two primary pickling processes involve a brine of salt and water or vinegar, plus flavors such as pepper, garlic, herbs, and mustard seeds. In the fermentation process, a light pickling occurs after a natural reaction between the sugars in the produce and naturally occurring bacteria. 

Vinegar-based, or quick pickling, is a result of boiling vinegar with salt and water and submerging your produce with aromatic additions of herbs and spices. The vinegar acts as a preservative and lends a tangy crunch. While white vinegar is most common, sometimes apple cider vinegar is used.
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Explore the subtleties of taste and texture between gherkins and classic cucumber pickles.

Explore the subtleties of taste and texture between gherkins and classic cucumber pickles.

Gherkin vs. Pickle: Differences Between Gherkins and Pickles

A pickle is a food that has been preserved in a vinegar solution or naturally fermented with a salt brine. Food items for pickling include vegetables—namely cucumbers—fruits, such as strawberries and rhubarb, and specific proteins, like eggs. A pickle most commonly refers to a pickled cucumber, particularly a Cucumis sativus cucumber.

What Is a Pickle?

A gherkin is a pickled baby cucumber. The name “gherkin” comes from the Dutch word “gurken,” which means small pickled cucumber. Gherkins, also known as baby pickles or miniature cucumbers, are usually one to two inches long.

What Is a Gherkin?

A gherkin is a particular kind of pickle, but gherkins and pickles have a few key differences:<ul class="mc-m-4 list-styled"><li class="">Size: Gherkins are smaller than typical cucumber pickles because they are made from younger cucumbers. </li><li class="">Texture: In comparison to pickles, gherkins have a bumpier texture and are crunchier. </li><li class="">Taste: Gherkins and pickles can be sweet or savory. Gherkins are typically flavored with garlic and dill, but they can also be sweet. French gherkins, known as cornichons, are flavored with dill and sometimes feature additional herbs and spices, such as tarragon or pepper. One of the most common types of cucumber pickles is the dill pickle, also known as a kosher dill, which has a sour taste. Flavorings for dill pickles include the dill, pepper, mustard seed, garlic, and coriander seeds. Sweet pickles are often known as bread and butter pickles. </li></ul>

Gherkin vs. Pickle: What’s the Difference?  

Gherkins and pickles can be made in two different ways; the two primary pickling processes involve a brine of salt and water or vinegar, plus flavors such as pepper, garlic, herbs, and mustard seeds. In the fermentation process, a light pickling occurs after a natural reaction between the sugars in the produce and naturally occurring bacteria. Vinegar-based, or quick pickling, is a result of boiling vinegar with salt and water and submerging your produce with aromatic additions of herbs and spices. The vinegar acts as a preservative and lends a tangy crunch. While white vinegar is most common, sometimes apple cider vinegar is used.

How Pickling Works

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Explore the subtleties of taste and texture between gherkins and classic cucumber pickles.

Explore the subtleties of taste and texture between gherkins and classic cucumber pickles.
