Gherkin vs Pickle: What’s The Difference?

Gherkin and pickle are often confused terms in the food world, but they have distinct differences that make each one unique. As a result, people have become increasingly interested in understanding the variations between them. This article aims to clarify the distinctions between gherkins and pickles and provide valuable information to demystify these popular, tangy treats.

Gherkin is a term that refers to a particular small variety of cucumber, commonly known as a Cornichon or Cucumis anguria. These tiny cucumbers have a characteristic bumpy skin and are native to parts of Europe and Africa. Pickling is the process of preserving cucumbers in a vinegar or brine solution. Therefore, when discussing “pickle” in general, one refers to the larger group of pickled cucumber, encompassing various sizes, shapes, and flavors.

Understanding the nuances between gherkins and pickles opens up a world of culinary possibilities. Now that the foundations have been laid, we will delve deeper into the unique characteristics of each, along with their popular uses and applications in cooking and snacking.

Gherkin vs Pickle: Definitions


Gherkin is a small, young cucumber typically used for pickling. It is part of the Cucurbitaceae family and is harvested when it reaches 1-3 inches in length. Gherkin cucumbers have a crisp texture and mild taste, making them ideal for preserving. They are often used as a condiment or eaten on their own after being pickled. Some common varieties of gherkin cucumbers include:

  • Cornichon: Originating from France, they have a distinct, tangy flavor.
  • Vesperal: A Russian variety, known for its tender and crisp texture.


Pickle refers to the process of preserving food by fermenting it in a solution of vinegar, water, salt, and various seasonings. The most common type of pickled cucumber is made by immersing cucumbers in a brine solution with added spices and herbs, such as dill, garlic, or mustard seeds. Different methods of pickling affect the final taste and texture of the preserved cucumber:

  • Fermented pickles: Involves using a natural fermentation process that creates lactic acid, giving the pickles a tangy taste.
  • Refrigerator pickles: Simply immersing cucumbers in a vinegar solution and storing them in the refrigerator to achieve a crunchy texture without fermentation.

Although pickling is often associated with cucumbers, various fruits and vegetables can be pickled, such as peppers, onions, carrots, and beets.

In summary, gherkins are a specific type of cucumber perfect for pickling, while pickles refer to a process of preserving food, including cucumbers, in a flavored brine solution.

Culinary Differences

Taste and Texture

Gherkins and pickles, though similar in appearance, have notable differences in taste and texture. Gherkins are typically smaller, crisper, and more tender than pickles. They have a tangy and slightly sweet taste due to their distinct pickling process. Pickles, on the other hand, can have a variety of flavors, from the classic dill to sweet or spicy, depending on the brine and seasonings used during pickling.

TasteTangy, slightly sweetCan be dill, sweet, spicy or a mix, depending on seasonings
TextureCrisp, tenderCan be soft to crunchy, depending on the type

Varieties and Flavors

There are several varieties of pickles and gherkins classified according to their flavors:

  1. Dill Pickle: A popular type of pickle that uses dill to impart a tangy, herbal flavor.
  2. Bread and Butter Pickle: A sweeter pickle due to the addition of sugar in the pickling process.
  3. Sweet Pickle: A pickle that is both sweet and tangy, often made with a mix of sugar and vinegar.
  4. Cornichons: French gherkins that have a slightly tangy and sour taste.
  5. Kosher Pickles: Made in a similar fashion to dill pickles, but with the addition of garlic to the brine.
  6. Sour Gherkins: Tiny gherkins that are pickled for a longer time to develop a sour taste.

Regarding health benefits, both gherkins and pickles offer vitamins and nutrients. However, they can also be high in sodium due to the pickling process. It is essential to enjoy these tangy treats in moderation.

Pickling Process and Ingredients

Pickling Solutions

The pickling process involves immersing vegetables or fruits in a solution to preserve and enhance their flavor. The two common pickling solutions are vinegar and brine. Vinegar, a key ingredient in pickling, is an acidic liquid that inhibits bacterial growth. It is typically used in a diluted form, with a ratio of water to vinegar ranging from 1:1 to 1:4.

Brine, on the other hand, is a saltwater solution that promotes fermentation. The salt concentration varies depending on the desired level of fermentation, with a typical range between 3% and 8%.

Flavorings and Additives

To achieve the characteristic taste of pickled foods, various flavorings are added to the pickling solution. Herbs and spices, such as garlic, dill, and tarragon, are commonly used to infuse unique flavors into the pickled items. Peppercorns are another popular addition, providing a spicy kick.

Sweeteners like sugar can be added to the pickling solution, resulting in sweet pickles. The quantity of sugar used depends on the desired level of sweetness.

Moving beyond herbs, spices, and sweeteners, some pickling enthusiasts may opt for other flavorings as well. Here are a few examples:

  • Chilies for heat
  • Mustard seeds for a tangy taste
  • Cinnamon for a warm, sweet note

By combining various ingredients in the pickling solution, a wide range of flavors can be created, making pickled foods a versatile and interesting culinary adventure.

Global Variations

North America

In North America, a gherkin is a type of small cucumber that is typically pickled in a brine solution. These can be found as sweet gherkins or dill gherkins. Pickles, on the other hand, can refer to any pickled vegetable, but most commonly a larger cucumber. The pickling process can vary and the term “pickle” can encompass a wide range of flavors and textures.

United Kingdom

In the United Kingdom, gherkins and pickles hold similar meanings to those in North America. Gherkins tend to be smaller, pickled cucumbers, while the term pickle is used more broadly. One notable difference is the use of the term “pickled onions,” which are a popular addition to British ploughman’s lunches.


In Ireland, the terms gherkin and pickle are used similarly to the UK. Gherkins typically refer to small pickled cucumbers, while “pickle” may refer to other pickled vegetables. A popular Irish condiment, known as Branston Pickle, is a mixture of diced vegetables, including gherkins, in a sweet and tangy sauce.

Australia and New Zealand

Gherkins and pickles in Australia and New Zealand follow the same naming conventions as in the UK and Ireland. Gherkins are small pickled cucumbers and pickles describe a broader assortment of pickled vegetables. Both are common accompaniments to various dishes and snacks in the region.


India has a rich tradition of pickling, with a broad variety of pickles made from fruits and vegetables. The term “gherkin” is not commonly used, but small cucumbers and similar vegetables may be pickled and referred to as “achaar” or “pickle” depending on the region.


Mexico has its own variation of gherkins, the Mexican sour gherkin, which is smaller and more distinct in flavor than the typical gherkin. It is also known as “sandita” or “little watermelon.” Pickles in Mexico can encompass any pickled vegetable, with pickled jalapenos being particularly popular.

South Africa

In South Africa, the terms gherkin and pickle can be used interchangeably. Both gherkins and pickles are enjoyed in various dishes or as accompaniments. A specific variety, the West Indian gherkin, is sometimes found in South African markets and has a unique flavor profile.

Common Uses and Pairings

In Salads

Gherkins and pickles are often used in salads to add a tangy flavor and crunchy texture. They can be chopped, sliced, or even diced to enhance various types of salads. Some common salads where gherkins and pickles are used include:

  • Potato salad
  • Coleslaw
  • Garden salad

Their briny taste complements the fresh ingredients in these salads and balances the overall flavor profile.

With Meat and Fish

Both gherkins and pickles can be served alongside meat and fish dishes, adding a zesty and savory element to the meal. They pair particularly well with grilled, smoked, or roasted meats and fish, as their acidic and pickled flavors cut through the richness of the proteins. Examples of these pairings are:

  • Grilled steak with sliced pickles
  • Roast beef with gherkin relish
  • Smoked salmon with pickled cucumber

On Burgers and Sandwiches

In burgers and sandwiches, gherkins and pickles can be found as a popular topping or condiment. They add a crunchy, tangy element to these dishes, enhancing their taste and providing a contrast in texture. Some common burger and sandwich combinations with gherkins and pickles are:

  • Classic cheeseburger with pickle slices
  • Deli-style sandwich with gherkins
  • Reuben sandwich with pickle spears

Their addition to burgers and sandwiches helps elevate the overall flavor and create a satisfying bite.

Beyond Cucumbers: Other Pickled Foods


Pickling extends beyond cucumbers and encompasses a wide variety of vegetables. Some popular pickled vegetables include:

  • Onions
  • Cabbage
  • Carrots
  • Beets
  • Asparagus
  • Green beans

These vegetables are typically pickled by immersing them in a vinegar or brine solution, which preserves the vegetables and imparts a tangy flavor. The pickling process can vary, with some vegetables requiring a specific method or length of time for optimal results.


Pickling isn’t limited to vegetables; fruits can also be preserved through pickling. A notable example is pickled mango, which is popular in many cultures for its unique taste and texture. Pickled fruits can offer a refreshing contrast to their fresh counterparts as the pickling process imparts a tangy, sweet, and sour flavor. Other fruits that can be pickled include:

  • Apples
  • Pears
  • Watermelon rind
  • Pineapple


Pickled eggs are a flavorful and versatile food item made by submerging hard-boiled eggs in a vinegar-based brine. The pickling solution typically includes various seasonings and spices, such as garlic, peppercorns, and dill. The result is a tangy and satisfying protein source that can be eaten on its own or used as a topping for salads and other dishes. The pickling process can also alter the egg’s texture, making it firmer and more robust.

Scientific and Nutritional Aspects

Gherkin and Pickle Plant Science

Gherkins and pickles both come from the cucurbit family. Gherkins are essentially young cucumbers (Cucumis sativus) harvested before they fully mature. Their name comes from the Dutch word “gurken,” which means baby cucumber. Pickles, on the other hand, are created by preserving cucumbers through a process called fermentation. This method utilizes bacteria to produce lactic acid, which inhibits the growth of harmful microbes and preserves the cucumbers for a longer time.

Another notable plant, the cucamelon (Melothria scabra), is sometimes confused with the gherkin. Although it resembles a tiny watermelon, it is not a true gherkin and belongs to a different species.

Health Benefits and Nutrition

Both gherkins and pickles offer various health benefits and nutritional values. Here is a comparison of the two:

NutrientGherkins 1 cup (100g)Pickles 1 cup (100g)
Vitamin K61% DV86% DV
Vitamin A4% DV2% DV

Gherkins and pickles share some common health benefits, such as being low in calories and containing essential nutrients like fiber, vitamin K, and vitamin A. They promote proper blood clotting, maintain bone health, and support immune function.

However, it is important to note that pickles can be high in sodium due to the pickling process. Consuming too much sodium can lead to health issues like high blood pressure and heart disease. Therefore, moderation and portion control must be observed when consuming pickles.

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Cassie brings decades of experience to the Kitchen Community. She is a noted chef and avid gardener. Her new book "Healthy Eating Through the Garden" will be released shortly. When not writing or speaking about food and gardens Cassie can be found puttering around farmer's markets and greenhouses looking for the next great idea.
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