Pickles have been around for thousands of years. The first mention of crunchy treats appears in ancient Chinese manuscripts that are over 9,000 years old. Some of the earliest documents in Western civilization suggest that the tradition of pickling cucumbers began over 4,000 years ago in ancient Mesopotamia and India. During that time, the art of pickling cucumbers grew. During long trips, it was necessary to have food that would not easily spoil. To preserve cucumbers for transport, they were soaked in acidic brine and thus was born the tasty pickle. By 2030 BC, cucumber gardens would have spread across all the Bronze Age cultures.
Pickling, or preserving foods in vinegar, brine, or similar solutions, is one of the oldest methods of food preservation. Pickles have been a staple across cultures, valued for their heartiness, health benefits, and delicious taste. Dill, a crucial herb in pickling, arrived in Western Europe from its native Sumatra around A.D. 900, although it was used by ancient Greeks and Romans centuries earlier. During the Age of Exploration, sailors relied on pickles to prevent scurvy.
Pickles have been favored by many historical figures of that era, including Cleopatra, who credited them with her health and beauty. Both Julius Caesar and Napoleon Bonaparte believed they made their troops stronger. Bonaparte famously offered 12,000 francs (the equivalent of today’s $250,000) for the best-pickled preservation method to help keep his troops fed.
Christopher Columbus was the first to introduce pickles to the New World, appreciating their durability on long journeys and their ability to prevent scurvy. During the Age of Exploration, many sailors on transoceanic voyages suffered from scurvy, a nasty but all-too-common disease caused by a vitamin C deficiency. On his expedition to the New World, Christopher Columbus reportedly rationed pickles to his sailors. He even grew cucumbers in Haiti to restock for his voyages. In an amazing historical fact, America was named after a famous pickler!
Before he became an acclaimed cartographer and explorer, Amerigo Vespucci worked as a ship’s chandler in Seville, Spain, supplying ships with goods like preserved meat and vegetables. Known as the “Pickle-Dealer,” Vespucci even helped stock Columbus’s ships on his later, less successful voyages across the Atlantic. Borrowing from English settlers, Vespucci combined various methods to create an array of different-tasting pickles, including sweet pickle recipes, involving vinegar, sugar and spices.
Vespucci also published works that came directly from his explorations, in which he proved that Brazil was not part of Asia but of the New World. In 1501, German cartographer Martin Waldseemuller named the northern continent “America” in a nod to Vespucci’s first name.
Cucumbers have remained central in the world of pickling due to their crunchy texture and mild flavor, which makes them ideal for absorbing various spices, including mustard seeds, dill and even sweeteners like brown sugar. The term “pickle” likely comes from the Dutch word “pekel” or the northern German “pókel,” both meaning “salt” or “brine,” each essential elements in pickling.
By 1659, Dutch farmers in New York began growing cucumbers in what is now Brooklyn. They pickled and sold them from barrels on the streets, starting the world’s largest pickle industry. Later, Eastern European Jewish immigrants brought kosher dill pickles to America, solidifying New York’s place in pickle history.
In 1809, French chef and confectioner Nicolas Appert, came up with a key insight - if he placed food in a bottle and removed all the air before sealing it, he could boil the bottle and preserve its contents. Using glass containers sealed with cork and wax, Appert preserved vegetables and fruits, jellies, syrups, soups and dairy products.
In the nineteenth century, families commonly pickled cucumbers from private gardens. Pickles were an essential part of daily meals. The popularity of pickle castors, ornate containers for serving pickles, grew between 1860 and 1890. They were elaborate and colorful glass jars. Their intricate designs featured everything from flowers to gargoyles. They were often displayed at the center of the dining table.
The advent of pickle jars is closely associated to the contributions of Appert and John Mason, who invented the Mason jar. Appert’s methodology of canning in the 1800s revolutionized the preservation and food safety of various foods, including pickles. Mason’s improved design for the Mason jar in 1858 further ensured an airtight seal, better preserving pickled produce.
The common household name brand Heinz 57 is from pickles! H.J. Heinz introduced one of the first commercially produced pickles in 1860 and struck gold at the 1893 World’s Fair with a tiny pickle pendant. The free pickle pendant giveaway was Heinz’s introduction the company’s “57 varieties” of pickles, preserves and other jarred foods. It is still considered one of the most successful marketing ideas in American history. Other big names soon followed, including Clausen in 1870, Mount Olive Pickles in 1926 and Vlasic in 1942.
The tradition of serving a dill pickle spear with deli sandwiches began in New York City’s Jewish delis around the 1930s. The acidity of the pickles provided a sharp contrast to the fatty meats, and their crunch was a pleasing addition. Kosher dill pickles, made with saltwater brine, dill, spices, and garlic, also adhered to traditional dietary laws.
During World War II, 40 percent of U.S. pickle production went to the armed forces. By the late nineteenth and early twentieth centuries, New York had become the center of the pickle industry due to waves of Eastern European immigrants.
With the global popularity of pickles, their health benefits and risks are widely debated. They are low in fat and protein, high in water, and contain various vitamins and antioxidants. Pickles can aid digestion with probiotics, fight diseases with antioxidants and potentially ease muscle cramps. However, their high sodium content can lead to high blood pressure, stress on the kidneys and liver, increased risk of gastric cancer and osteoporosis.
Pickling has recently become a gourmet craft. Artisan pickles are handcrafted in small batches using traditional methods and high-quality ingredients. They often emphasize unique flavor combinations, local produce and a commitment to craftsmanship. The acidic or salt brine used in pickling prevents spoilage and bacterial growth. Pickling is not limited to cucumbers - it can be applied to fruits, vegetables, fish, meats and eggs.
No tale about pickles would be complete without the Christmas pickle! The holiday tradition involves hiding a pickle-shaped ornament on the Christmas tree, with the first child to find it receiving an extra present or being promised good luck for the coming year. Despite its popularity, particularly in the United States, the true origins of the Christmas pickle remain somewhat unclear.
According to some, the Christmas pickle originated in Germany. According to this version, the tradition is known as “Weihnachtsgurke.” However, many Germans are unfamiliar with this custom, and there is little evidence to support the story.
The more likely tale, most prevalent in America, involves a Bavarian-born soldier named John Lower, who was captured and imprisoned during the Civil War. He was starving and asked for a pickle as his last meal. A kind-hearted guard gave him one, which gave him the strength to survive. After the war, he started the tradition of hiding a pickle on the Christmas tree as a symbol of good fortune.
Yet another version of the story involves St. Nicholas saving two Spanish boys trapped in a barrel of pickles by an innkeeper. St. Nicholas miraculously rescued them, and the pickle ornament symbolizes the boys’ salvation.
Despite these stories, there is no definitive evidence pinpointing the exact origin of the Christmas pickle tradition. It appears to be a uniquely American custom that has been embraced and enjoyed by many families as part of their holiday celebrations. The charming and quirky nature of the tradition, along with its potential for creating fun and excitement on Christmas morning, has contributed to its lasting popularity.
Pickles have gained many famous fans over the centuries, including Queen Elizabeth I and William Shakespeare, who referenced pickles several times in his works, helping to popularize the phrase “in a pickle.” Singing sensation Selena Gomez is open about her favorite snack, saying that she incorporates pickles into a lot of her recipes.
Seeing sliced pickles on burgers or sandwiches is common, and fried pickles have been a southern staple for many years. Using pickle juice to marinate chicken is a tried-and-tested favorite, however, there are other recipes that have proven to delight even the pickiest of eaters.
Cuban sandwiches use pickles to create layers of tangy flavors that explode on the palate. Dill pickle dip is a quick and easy way to make any party a success, while pickle salsa is delicious with fish tacos. From the basic deviled eggs or potato salad to delicate pickle egg rolls or the savory German dish beef rouladen, the humble pickle is finding new ways to delight diners. A pickle juice Bloody Mary cocktail is a delightful drink and perfect to serve with brunch.
It is easier now, more than ever, to find amazing pickle recipes at your fingertips, so be daring and create an amazing dish, or stay with the tried-and-true snack pickle. Either way, the history of the amazing pickle brings centuries of goodness to every bite.
CUBAN SANDWICH (CUBANO)
Ingredients:
- ¼ cup mayonnaise
- ¼ cup mustard
- 1 pinch cayenne pepper
- 1 (8 ounce) loaf Cuban bread. You can substitute a soft white roll, hoagie roll, or a “soft French” roll with a crisp crust for the Cuban bread. Avoid anything too crusty like a baguette.
- 8 slices Swiss cheese
- 6 thin slices smoked fully-cooked ham
- 1 ½ cups cooked pulled pork, heated
- 1 large dill pickle, sliced thinly lengthwise
- 2 tablespoons butter, or as needed
Directions:
Gather all ingredients. Mix mayonnaise, mustard, and cayenne together in a bowl to make sauce. Trim off ends of bread. Cut loaf in half and evenly split bread to make tops and bottoms of two sandwiches. Spread each half on both sides generously with mayo-mustard sauce. Divide sandwich ingredients between the two bottom halves in this order: 2 slices Swiss cheese, 3 slices ham, hot cooked pork, pickle slices, and 2 more slices Swiss cheese. Place tops on sandwiches. Melt butter on a panini press-medium setting. (If you do not own a panini press, heat a grill pan over medium heat. Place sandwich onto the hot pan. Place another heavy pan onto the sandwich, then add two heavy cans to the top pan. Press down on the cans to compress the sandwich. Toast sandwiches until bread is crisp and filling is heated through, 3 or 4 minutes per side.
FRIED PICKLES
Ingredients:
- 1 jar (32 ounces) whole dill pickles
- 1 cup buttermilk
- 2 tablespoons Louisiana-style hot sauce
- 1 cup all-purpose flour
- 1 cup cornmeal
- 2 tablespoons garlic salt
- 2 tablespoons paprika
- 1 tablespoon cayenne pepper
- 1 teaspoon pepper
- Oil for deep-fat frying
- Ketchup or ranch salad dressing, optional
Directions:
Drain pickles, discarding liquid. Cut pickles into 1/2-inch-thick slices. Drain on paper towels and blot with additional paper towels until dry.
In a shallow bowl, mix buttermilk and hot sauce. In another shallow bowl, mix flour, cornmeal, garlic salt, paprika, cayenne pepper and pepper. Dip pickles in buttermilk mixture, then in flour mixture. In a Dutch oven, heat 1 in. of oil to 375 degrees. Working in batches, fry pickles 2-3 minutes on each side or until golden brown. Drain on paper towels. Serve immediately with ranch dressing or ketchup, if desired.
PICKLE JUICE BLOODY MARY
Ingredients:
- 1/2 cup tomato juice
- 3 tablespoons dill pickle juice
- 1 1/2 ounces vodka
- 2 teaspoons Worcestershire sauce
- 1 teaspoon prepared horseradish
- 6 dashes hot sauce
- Freshly ground black pepper
Directions:
Combine tomato juice, pickle juice, vodka, Worcestershire, horseradish, hot sauce and some black pepper in a small pitcher and stir. Fill an 8-ounce glass with ice, pour the Bloody Mary over the ice and garnish as desired.