The Gateway Pickle: Pickled Red Onions
If you’re new to the world of using pickles as a deliberate topping, start here. Pickled red onions are the undisputed champion of versatility. They are stunningly vibrant, adding a pop of magenta to any plate, and their flavour is a perfect balance of sharp
tang and subtle sweetness. Unlike raw onions, their bite is mellowed, leaving behind a crisp, zesty crunch. They don’t just sit on top of your food; they cut through richness and fat, making every bite more balanced. Scatter them generously over everything from avocado toast and scrambled eggs to your evening dal tadka. They are magnificent on tacos, burgers, and grain bowls, providing an acidic lift that makes all the other flavours sing.
The Spicy Kick: Pickled Chillies
For those who believe a meal isn’t complete without a bit of heat, pickled chillies are a pantry essential. Whether it’s fiery green chillies swimming in vinegar or tangy, sliced jalapeños from a jar, these toppings provide more than just spice. The pickling process adds a sour dimension that complicates the heat, making it brighter and more exciting than a simple sprinkle of chilli flakes. A few rounds of pickled jalapeño can transform a mundane cheese sandwich into a gourmet experience. They are a classic on pizzas and nachos for a reason, but don’t stop there. Try dicing them and stirring them into yogurt for a spicy dip, or layering them into a wrap for a surprising kick.
The Old Friend: Achar as a Topping
In India, we have a deeply personal relationship with achar. But too often, we relegate it to the side of the plate. It’s time to rethink Indian pickle as a dynamic topping. The complex, funky, and intensely concentrated flavours of mango, lime, or mixed vegetable achar can add a powerful personality to your food. A tiny spoonful of mango pickle mashed into a simple sabzi can elevate it instantly. A bit of the oil from your chilli achar drizzled over a fried egg is a revelation. Try smearing a thin layer inside a paratha before you cook it, or dollop a bit on a bowl of plain curd-rice for an explosive contrast of flavour and temperature. It’s the ultimate flavour bomb, waiting to be unleashed.
The Crunchy Contrast: Pickled Carrots and Radish
Sometimes, what a dish needs most is texture. Soft curries, smooth dips, and tenderly cooked meats can all benefit from a jolt of crunch. Enter quick-pickled vegetables like carrots and radishes. Often julienned or cut into thin matchsticks, these pickles retain a significant amount of their raw crispness while taking on a bright, acidic flavour. Popular in Vietnamese cuisine (think Banh Mi), they are incredibly easy to make at home with a simple solution of vinegar, water, sugar, and salt. They add a fresh, palate-cleansing quality that is perfect for cutting through heavy or fried foods. Use them to top spring rolls, salads, sandwiches, or as a vibrant garnish for a rich, slow-cooked meat dish.
The European Classic: Gherkins and Cornichons
Often found alongside burgers or on a cheese platter, small cucumbers pickled in brine (gherkins) or their tinier, tarter French cousins (cornichons) offer a distinctly salty and sour crunch. Their firm texture and assertive flavour make them a powerful ingredient. Don't just leave them on the side. Chop them finely and mix them into potato salad, egg salad, or tuna salad for a classic flavour combination. They are the secret ingredient in a top-notch tartar sauce for fried fish. A few sliced gherkins can also add a wonderful briny note to a simple chicken or cheese sandwich, proving their utility extends far beyond the burger bun.
