Crunchy, sour, salty and sometimes spicy, pickles are one of the world's oldest preserved foods. National Pickle Day, on November 14, celebrates the humble cucumber's tangy transformation, along with pickled vegetables of every kind. Whether you love classic dill spears, sweet bread-and-butter chips, fiery kimchi or pickled red onions, there's a pickle for everyone. It's also a great day to try making your own, since a simple batch of refrigerator pickles takes only minutes.
History of National Pickle Day
People have pickled food for thousands of years. Historians often trace cucumber pickling to ancient Mesopotamia, and many ancient cultures, including those in China, India, Egypt and the Mediterranean, preserved vegetables in salt brine or vinegar. Pickling made it possible to store harvests through the winter and to carry food on long journeys.
The English word 'pickle' is linked to the Dutch 'pekel', meaning brine. Pickles crossed the Atlantic with European settlers, and Dutch farmers in early New York grew cucumbers for pickling. Later, Jewish immigrants from Eastern Europe brought barrel-fermented sour and half-sour pickles to New York's Lower East Side, where pickle shops became neighborhood fixtures.
Industrial canning in the 1800s and 1900s made jarred pickles a pantry staple across the United States. Today, pickles appear everywhere, from burger toppings to deli sides to pickle-flavored snacks. Who created National Pickle Day is not documented, but it is now one of the more popular food days on the calendar.
Why National Pickle Day Matters
Pickles add brightness to rich foods, which is why they appear next to sandwiches, burgers and barbecue. Their acidity and crunch balance heavier flavors.
Naturally fermented pickles, made in salt brine rather than vinegar, also contain live cultures when unpasteurized. And pickling is a practical skill that helps reduce food waste by preserving extra produce.
How to Celebrate National Pickle Day
- Make quick pickles: pour hot vinegar, water, salt and sugar over sliced cucumbers and refrigerate overnight.
- Try fermentation: make salt-brine half-sours on your counter for a few days.
- Pickle something new: try red onions, carrots, green beans, beets or jalapeños.
- Host a pickle tasting: compare dill, sweet, spicy and fermented varieties.
- Add pickles to a meal: top burgers, sandwiches or tacos, or make fried pickles.
Celebrating at Work, School and Home
At work, host a pickle tasting with a few varieties and let colleagues vote for their favorite, or order lunch from a deli known for its house pickles. In classrooms, pickling makes a great science lesson about acids, salt and fermentation; students can compare a fresh cucumber with a pickled one and discuss what changed. At home, make a jar of quick pickles together using cucumbers, carrots or red onions, and label it with the date. If you're feeling adventurous, try fried pickles or a pickle-brine marinade for chicken. Pickle lovers can also use leftover brine to make dressings or to quick-pickle hard-boiled eggs.
Fun Facts About National Pickle Day
- Pickling cucumbers may date back more than 4,000 years to Mesopotamia.
- 'Pickle' comes from the Dutch 'pekel', meaning brine.
- Fermented pickles get their sourness from lactic acid bacteria, not vinegar.
National Pickle Day FAQs
When is National Pickle Day?
National Pickle Day is on November 14 each year.
What is the difference between fermented and vinegar pickles?
Fermented pickles sour naturally in salt brine through bacteria. Vinegar pickles get their sourness from added vinegar.
How long do homemade refrigerator pickles last?
Most keep for several weeks in the fridge in a sealed jar.
Are pickles good for you?
Pickles are low in calories, but they can be high in sodium. Fermented, unpasteurized pickles also contain live cultures.