When it comes to adding flavour and texture to your dishes, gherkins, jalapeños, and pickles are versatile ingredients that can elevate any meal. While they might seem similar, each has distinct characteristics and culinary uses. By understanding their unique flavours and culinary roles, you’ll be able to use these ingredients to their full potential. Chef Santosh Kumar, Sr. Sous Chef at The Orchid Manali, walked us through the main differences between the three. Gherkins Gherkins are small, immature cucumbers that are pickled in vinegar or brine. Known for their crunchy texture and mildly sweet, tangy flavour, they’re a favourite in European cuisines. Unlike larger pickles, gherkins are harvested young, giving them a firmer bite and a more delicate taste. Jalapeños Jalapeños are medium-sized chilli peppers with a bright green appearance and a mild to moderate heat level. They can be used fresh or pickled, each form offering unique flavours. Fresh jalapeños are crisp and grassy, while pickled ones are tangy with a reduced spice level, making them perfect for adding a zesty kick to various dishes. Pickles Pickles are cucumbers preserved in a solution of vinegar or brine, often flavored with spices like dill, garlic, or mustard seeds. Unlike gherkins, pickles can range in size, texture, and flavor—dill pickles are tangy, bread-and-butter pickles are sweet, and spicy pickles bring the heat. When should you use which one? Gherkins: sweet and crunchy Gherkins shine on cheese boards or charcuterie platters, where their tangy sweetness balances rich meats and cheeses. Chop them into potato or egg salads for a crunchy, tangy element, or slice them thin for sandwiches and bagels. Use gherkins as a milder alternative to larger pickles when you want a subtle sweetness. Jalapeños: a touch of heat Dice fresh jalapeños into salsas or guacamole for a spicy crunch, or toss them into salads for a fiery twist. Pickled jalapeños make excellent toppings for nachos, burgers, and hot dogs and pizza. Roast or grill jalapeños for smoky stuffed peppers or blend them into sauces for a spicy depth. Deseed jalapeños to reduce their heat without losing their distinctive flavor. Pickles: tangy and versatile Whole or sliced pickles are classic accompaniments to burgers, sandwiches, and wraps, adding crunch and acidity. Chop pickles into tuna or egg salads for a tangy kick, or mix their brine into creamy dips for a punch of flavor. "Instead of throwing away the juice, use pickle brine as a base for marinades, salad dressings, or even cocktails. Match your pickles to the dish—dill pickles for tangy recipes, bread-and-butter pickles for sweetness, and spicy pickles for heat," added the chef. Celebrity chef Ananya Banerjee added a few pointers to keep in mind. "Gherkins bring mild tang and jalapeños add heat and spice, and pickles provide the muc needed acidity, hence it is important to combine them thoughtfully to create a harmony of flavours." Use these ingredients to add crunch to soft dishes like burgers, salads, or casseroles. Pickling liquid can be a secret weapon in your arsenal, adding depth to dressings, marinades, and even soups.
