7 Pickles From Around The World To Celebrate National Pickle Day

Pickles aren’t just tangy snacks; they’re one of the oldest ways we’ve preserved food.

National Pickle Day, celebrated on November 14th, highlights one of the world’s oldest food preservation techniques. At its core, a pickle is any food—often vegetables—soaked in brine or vinegar to keep it from spoiling and to create new flavors. Pickling uses fermentation, where natural bacteria break down sugars into acids, adding flavor and making the food last longer. People have been pickling for thousands of years.

Archaeologists found that ancient Mesopotamians were preserving foods this way as early as 2400 BC. Pickling helped folks save food for lean times and became a big part of food traditions around the world.

Today, pickles are more than a kitchen staple—they’re part of a growing industry. According to Grand View Research, the global packed pickles market was valued at over $9 billion in 2021, with demand rising as consumers embrace both traditional and new flavors from around the world. From Asia to the Americas, pickles hold a special place in food history and are still enjoyed for their variety of flavors. Here are seven unique pickles from around the world to enjoy as a briny vegetable treat.

Kimchi (South Korea)

Kimchi is a staple Korean pickle made from fermented napa cabbage and radishes, often spiced with red chili pepper, garlic, ginger, and green onions. Kimchi has a pungent, spicy flavor and is rich in probiotics.

Achar (India)

Indian achar, or pickles, can be made from a wide range of fruits and vegetables like mango, lime, and chili peppers. The ingredients are typically preserved in oil and flavored with spices like mustard seeds, fenugreek, and turmeric, giving them a tangy, spicy, and salty profile.

Sauerkraut (Germany)

Sauerkraut is a German fermented cabbage pickle seasoned with salt and left to ferment, creating a sour and tangy taste. It is widely popular in German and Eastern European cuisine and is also enjoyed for its probiotic benefits.

Japanese Tsukemono (Japan)

Tsukemono are Japanese pickles made from vegetables like cucumbers, radishes, and eggplants, often pickled with rice bran, salt, miso, or soy sauce. Tsukemono varieties range from sweet to salty and are often served as a side dish or garnish.

L’hamd Marakad (Morocco)

Also known as Moroccan preserved lemons, L’hamd Marakad are lemons pickled in a brine of salt and their own juices. This pickle is famous for its intense, tangy flavor and is often used to season tagines and other North African dishes.

Giardiniera (Italy)

Giardiniera is an Italian pickle made from a mix of vegetables like cauliflower, carrots, celery, and peppers, pickled in vinegar with herbs. It has a tangy and slightly spicy taste and is often used as a topping for Italian sandwiches or served as an antipasto.

Cucumber Pickles (United States)

The classic American cucumber pickle is brined with vinegar, dill, garlic, and sometimes sugar. These pickles can range from sweet bread-and-butter pickles to tangy dill pickles, often enjoyed as a snack or sandwich addition.

Pickles may come in many shapes, sizes, and flavors, but they all share a rich tradition that spans cultures and generations. Whether it’s the fiery spice of Korean kimchi, the tangy bite of German sauerkraut, or the bright citrus of Moroccan preserved lemons, each type of pickle brings its own story and taste to the table.

As we celebrate National Pickle Day, it’s a reminder of how this preservation technique has evolved and found new fans worldwide. So, grab a jar of your favorite pickle—or maybe try a new one—and enjoy the unique flavors that have been passed down through centuries.

MORE FROM FORBES

ForbesBertieForbesWhy McDonald’s Holiday Pie Is More Than Dessert—It’s Pure NostalgiaBy Stephanie GravaleseForbesIt’s Red Cup Day—How To Get Your Signature Starbucks CupBy Stephanie GravaleseForbesWhat Target’s $20 Thanksgiving Meal Says About Food Shopping In 2024By Stephanie Gravalese