Pickles. That tangy, crunchy, vinegary delight that adds a zing to sandwiches, burgers, and even stands alone as a satisfying snack. But what you call a pickle can vary significantly depending on where you are in the world. So, what’s the deal in Australia? Are they called something different? The answer, while seemingly simple, is a bit more nuanced than you might expect.
The Short Answer: They’re Called Pickles!
Let’s start with the straightforward truth: In Australia, pickles are generally called pickles. Yes, just like in North America and many other parts of the English-speaking world. You won’t confuse anyone by asking for a pickle at a deli or grocery store. However, the story doesn’t end there. The world of pickled vegetables in Australia is richer and more diverse than just the simple “pickle” label suggests. Different types of pickles, regional variations, and even some interesting historical influences contribute to a fascinating tapestry of terminology.
Exploring the Australian Pickle Landscape
While “pickle” is the overarching term, understanding the different types of pickles and the nuances in how Australians refer to them requires a bit of a deeper dive. It’s not just about cucumbers submerged in vinegar; it’s about a whole world of preserved goodness.
Gherkins vs. Pickles: A Matter of Size and Sweetness
One distinction that’s important to understand is the difference between gherkins and pickles. While often used interchangeably, there’s a subtle difference. Generally, gherkins refer to smaller cucumbers that are pickled, often with a sweeter brine. Think of those tiny, crunchy pickles you find in jars next to the olives.
In Australia, the term “gherkin” is certainly understood, and these smaller, sweeter pickles are often labeled as such in supermarkets. However, you might also hear them simply referred to as “small pickles” or “baby cucumbers in vinegar.” So, while “gherkin” is correct, don’t be surprised if you encounter other descriptions as well.
Bread and Butter Pickles: A Sweet and Tangy Favorite
Bread and butter pickles, known for their sweet and tangy flavor profile with a hint of mustard and spices, are also readily available in Australia. These are typically sliced cucumbers pickled in a brine that balances sweetness and acidity. They’re a popular addition to burgers and sandwiches.
In Australia, they are most commonly called “bread and butter pickles,” mirroring the name used in North America. You’ll find them in most major supermarkets and specialty food stores.
Pickled Onions, Beetroot, and Other Vegetables
The term “pickle” in Australia extends beyond just cucumbers. You’ll find a wide variety of pickled vegetables, including onions, beetroot, cauliflower, and more. These are often referred to as “pickled onions,” “pickled beetroot,” etc., clearly indicating the vegetable that has been preserved.
Pickled onions are a particularly popular accompaniment to meat pies and sausage rolls, staples of Australian cuisine. Pickled beetroot is also a common sight, often served alongside salads or used as a topping for burgers. These are generally not just lumped into the broad category of “pickles” – the specific vegetable is usually identified.
Relish and Chutney: Close Relatives, But Not Quite Pickles
While not strictly pickles, relish and chutney are close relatives in the preserved food family. Relish is typically a coarsely chopped mixture of pickled vegetables or fruits, often with a sweet and tangy flavor. Chutney, on the other hand, is usually a cooked mixture of fruits, vegetables, spices, and vinegar, resulting in a sweeter and more complex flavor profile.
In Australia, relish and chutney are distinct from pickles. They are used as condiments to add flavor and texture to dishes. While they share the preservation aspect with pickles, their preparation and usage are different enough to warrant separate categorization. You wouldn’t typically call a relish or chutney a “pickle.”
Regional Variations and Slang: Do They Exist?
While “pickle” is the standard term across Australia, are there any regional variations or slang terms that might be used? The answer is, perhaps surprisingly, not really. Australia, despite its vast size, has a relatively homogenous food culture, particularly when it comes to widely available commercial products.
You might encounter some family-specific nicknames or terms passed down through generations, but these are unlikely to be widely understood outside of those families. In general, “pickle” is a safe and universally understood term throughout the country. There aren’t any major regional dialects that significantly impact the terminology used for preserved vegetables.
Historical Influences: The Pickling Tradition in Australia
The pickling tradition in Australia is deeply rooted in British culinary heritage. The British brought their pickling techniques with them during colonization, and these traditions have been adapted and evolved over time to incorporate local ingredients and tastes.
Pickling was historically important for preserving food, especially before the advent of widespread refrigeration. Families would often make their own pickles and preserves to ensure they had a supply of vegetables and fruits throughout the year. This home-based pickling tradition continues to some extent today, with many Australians still enjoying making their own pickles from scratch.
Finding Pickles in Australia: A Supermarket Sweep
Where can you find pickles in Australia? The good news is that they’re widely available. All major supermarkets, such as Woolworths, Coles, and Aldi, stock a variety of pickles, including gherkins, bread and butter pickles, pickled onions, and pickled beetroot. You’ll typically find them in the condiment aisle, near the sauces, jams, and other preserved foods.
Specialty food stores and delis often offer a wider selection of artisanal and imported pickles. These might include more unusual varieties or pickles made with unique flavor combinations. Farmers’ markets are also a great place to find locally made pickles from small-scale producers.
The Bottom Line: Pickle is Pickle Down Under
So, to reiterate, if you’re in Australia and you’re craving a tangy, crunchy treat, just ask for a pickle. You’ll be understood perfectly. While there are nuances in terminology related to different types of pickles and pickled vegetables, the general term “pickle” is universally accepted.
Whether you’re looking for a gherkin to add to your ploughman’s lunch or a jar of bread and butter pickles to top your burger, you’ll find a wide variety of pickled delights readily available in Australia. The world of Australian pickles is diverse, delicious, and waiting to be explored.
Are pickles called something different in Australia?
In Australia, pickles are generally referred to as “pickles,” just like in many other English-speaking countries. You won’t find a completely different or unique term replacing the word “pickle” across the board. However, specific types of pickled vegetables or condiments might have local nicknames or slang terms, but the overarching category remains “pickles.”
While “pickle” is the common term, you might encounter variations in brand names or product labeling that include words like “relish” or “chow-chow” to describe specific pickled mixtures. These terms often denote a coarsely chopped, sweet and tangy vegetable conserve. But generally speaking, if you’re looking for a pickled cucumber, vegetable, or fruit, asking for “pickles” will be universally understood throughout Australia.
What kinds of pickles are popular in Australia?
Australians enjoy a variety of pickles, with pickled cucumbers being a staple. These can range from traditional dill pickles and sweet gherkins to bread and butter pickles. Pickled onions are also incredibly popular, often served alongside savory pies or as a snack.
Beyond cucumbers and onions, you’ll find pickled beetroot (beets) frequently appearing in salads and on burgers. Other pickled vegetables such as cauliflower, mixed vegetables in a brine (often called “piccalilli”), and even pickled fruits like mangoes are available, reflecting the diverse culinary influences found in the country. The popularity often depends on regional tastes and cultural traditions.
Are there any Australian-specific types of pickles?
While there isn’t a single, universally recognized “Australian pickle,” certain styles and ingredients stand out. For example, chutneys and relishes made with native Australian fruits and spices are common and often take on a pickled quality due to the vinegar and sugar used in their preservation.
Another notable example is the prevalence of pickled beetroot, which, while not exclusively Australian, is a very common addition to hamburgers and salads, making it a uniquely Australian culinary experience. Also, many home cooks experiment with pickling local produce, leading to regional variations and unique flavour combinations.
Where can you buy pickles in Australia?
Pickles are readily available in most supermarkets across Australia. Major chains like Coles, Woolworths, and ALDI stock a wide range of commercially produced pickles, from well-known international brands to Australian-made options. You can typically find them in the condiments aisle.
Additionally, smaller gourmet food stores, delis, and farmers’ markets often offer specialty pickles, homemade varieties, and imported selections. These smaller shops are excellent places to discover unique flavors and artisanal products, showcasing the diversity of pickling traditions.
What’s the difference between pickles, relishes, and chutneys in Australia?
In Australia, the distinctions between pickles, relishes, and chutneys are generally understood as follows: Pickles typically refer to whole or sliced vegetables (most commonly cucumbers) preserved in brine or vinegar. They retain a fairly firm texture.
Relishes are usually chopped mixtures of vegetables or fruits that are pickled in a vinegar-based sauce, often with added sugar and spices. Chutneys are similar to relishes but tend to be sweeter and spicier, often using fruit as a base and cooked down to a jam-like consistency. The key differentiator often lies in the texture and level of sweetness.
Are homemade pickles popular in Australia?
Homemade pickling is a relatively popular activity in Australia, particularly during harvest seasons when fruits and vegetables are abundant. Many Australians enjoy preserving excess produce from their gardens or local farmers’ markets, creating unique and flavorful pickles.
Pickling recipes are widely available online and in cookbooks, encouraging experimentation with different ingredients and techniques. The trend toward sustainable living and reducing food waste has further fueled the popularity of homemade pickles, making it a cherished tradition in many households.
How are pickles typically eaten in Australia?
Pickles are enjoyed in a variety of ways in Australia. Pickled cucumbers are commonly served as a side dish with sandwiches, burgers, and barbecues. They are also a popular addition to charcuterie boards and grazing platters.
Pickled onions are frequently paired with meat pies and sausage rolls, adding a tangy contrast to the savory filling. Pickled beetroot is a quintessential burger topping. Ultimately, pickles are versatile condiments appreciated for their ability to add acidity, texture, and flavor to a wide range of dishes.