How to use Gherkins, Jalapeños, and Pickles to elevate your dishes
Siddhartha Jana
Often employed in European cuisines, gherkins are tiny, immature cucumbers pickled in vinegar or brine. They are prized for their crisp texture and mildly sweet-tangy flavour.
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Medium-sized, mild to moderately hot chilli peppers, jalapeños can be used fresh or pickled and have different flavours. Fresh jalapeños are crisp and grassy, while pickled ones are tangier and less spicy.
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Pickles are cucumbers preserved in vinegar or brine, frequently seasoned with mustard, garlic, or dill. They come in a variety of sizes, textures, and flavours, including sweet bread-and-butter pickles and pungent dill pickles.
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Because their sweet crunch counterbalances richer foods, gherkins are perfect for cheese boards, charcuterie platters, potato or egg salads, sandwiches, and bagels.
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Roasting or grilling enhances the flavour of jalapeños, which are excellent for adding heat to salsas, guacamole, and salads, and for topping nachos, burgers, hot dogs, and pizzas, especially when pickled.
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The brine that is made of pickles can be used in marinades, sauces, or cocktails, and they provide crunch and tang to burgers, sandwiches, salads, and wraps.
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Carefully combining pickles, gherkins, and jalapeños can produce a harmonious blend of flavours that adds crunch, acidity, and spice to food.
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