Definition of pickle

The origin of the word "pickle" references the old meaning of the word "pepper," which was used to describe a variety of spices and herbs, including peppercorns, mustard seeds, and ginger. In the late 1600s, when pickling became a popular method of preserving vegetables, the spices used in the process were referred to as "peppered" or "peppered vegetables." Over time, the term "pickle" evolved to refer specifically to the process of preserving vegetables in vinegar or saltwater. The word "pickle" comes from the Dutch word "pekel," which means "frost" or "freezing." This term was applied to the process of pickling because the vegetables would become "frozen" in the brine, preventing them from spoiling. In the early 1700s, the word "pickle" also began to be used as a verb, meaning "to preserve in a pickling solution." This usage continued to evolve over the centuries, and "pickle" eventually came to refer not just to the process of pickling but also to the resulting preserved vegetable. Interestingly, the use of the word "pickle" for vegetables preserved in vinegar might seem unusual to modern English speakers, as we usually associate the word "pickle" with cucumbers. However, in the 19th century, when German immigrants brought recipes for sauerkraut and other vegetables preserved in saltwater, the term "pickle" came to be broadly used to describe all types of pickled vegetables. Thus, the origin of the word "pickle" can be traced back to the use of spices in the pickling process, and its evolution over time to refer more specifically to the process itself and ultimately to the preserved vegetables.