pickle

Pickle refers to food preserved in a brine, vinegar, or other acidic solution. Most commonly, it denotes cucumbers that have been salted and fermented or vinegar-pickled, but many fruits and vegetables may be pickled. The preservation process creates acidity and flavor compounds that inhibit spoilage and give characteristic textures, often enhanced by spices such as dill, garlic, mustard seeds, or pepper.

Common varieties include dill pickles, sour pickles, half-sours, and sweet pickles. Other well-known forms are cornichons, gherkins, and bread-and-butter pickles. Methods differ: fermentation uses salt to cultivate lactic acid bacteria, producing tangy flavors without added vinegar; quick-pickling immerses produce in vinegar or brine with seasonings for faster results. The choice of cucumber variety, salt concentration, and flavoring agents influences texture and taste.

Historically, pickling is an ancient preservation method found in many cultures, with references to preserved vegetables and fruits in Mesopotamia and the Indian subcontinent. It spread globally, evolving into regional styles and recipes. Pickles can add moisture and acidity to meals and are often served as condiments, sides, or snacks. Nutritionally, pickles are typically low in calories but can be high in sodium; storage guidelines emphasize refrigeration after opening and proper canning practices to ensure safety. Home canning requires attention to acidity and processing times to reduce the risk of botulism.

In computing, pickle also refers to a Python data-serialization format used to serialize and deserialize Python objects. It supports complex data structures but is not secure against untrusted sources; unpickling untrusted data can execute arbitrary code.