Discover the Deliciousness of Spanish Pickles: The Perfect Accompaniment to Any Dish!

When you think of Spanish food, what’s the first thing that comes to mind? Paella? Patatas bravas? Gazpacho?  Jamon?
While these – and others – might be thought of as ‘headline acts’, they often shine brighter with the help of supporting players.  
And that’s where Spanish pickles so often rise to the challenge.
It would be wrong to think of them as just ‘bit-players’ though – Spanish pickles are more than capable of taking the starring role!
Let’s look at them in a bit more detail.

Chupadedos

Long before a certain chicken restaurant used the term ‘finger lickin’ good’ to promote its food, Chupadedos (literally ‘finger-lickers’) were being enjoyed in Spain.  
These delicious whole green olives are marinated in a mix of spices and preserved in brine – and, whether served as tapas or an accompaniment to other dishes, we guarantee you won’t be able to stop at just one.

Pickled Garlic

Whole garlic cloves, pickled in brine are one of Spain’s most iconic pickles.  Its pungent aroma and tangy flavour make it a staple of many Spanish tapas bars. Over time, pickled garlic develops a mild flavour, less astringent than raw garlic.
It develops a softer texture, too, and goes well with salads, cold meats, an assortment of other pickles or just enjoyed on its own

Guindillas

Some like it hot – and if that describes you, you really need to try pickled guindillas.  
These long green chilli peppers, pickled in Brine, are hugely popular in the bars of the Basque country.  One taste of these fiery beauties and you’ll soon see why!

Banderillas

Banderillas are a celebration on a stick!  The colours, flavours and textures of gherkins, olives, cocktail onions, bell pepper and chilli pepper all brought together on a small skewer are a delight to the eye.  Even better, here at Iberica Food, we offer you two varieties – dulce (sweet) and picante (spicy) to tickle your tastebuds.  These are another pickle variety popular in the north of Spain, particularly in the Basque country and Navarre.

A Brief History of Spanish Pickles

Pickling in Spain goes back many hundreds, if not thousands of years, with its roots being traced back through Moorish, Jewish and Roman influences. Pickling, in either vinegar or brine, developed as a way of preserving precious harvests throughout winter and what gardeners call ‘the hungry gap’, the time of year when little food is available in the fields.
What was borne out of necessity, though, soon became something to be relished, as people developed a taste for these pickled vegetables, even to the point where some folks preferred the pickled version over the fresh.

Conclusion

While their names have long been forgotten, we can all be grateful to the men and women who invented pickling as a way simply to help them make their food last longer and, in doing so, left a legacy of such varied and tasty treats.  
Spanish pickles are the perfect complement to grilled meats, cold meats and seafood and can cut through the richness of a main course.
Whether we enjoy them while standing in a tapas bar, as a delicious accompaniment to richer foods, or simply popping one in our mouth while we cook dinner, there’s never a wrong time to indulge in Spanish pickles!