There's a pickle component in almost every culture and many are represented here in Los Angeles. Here are some of our favorites: https://www.latimes.com/food/story/2020-08-12/pickles-los-angeles

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Nate’n Al’s deli in Beverly Hills goes through multiple barrels of pickles each week when fully operational. "There’s nothing better than eating a pastrami sandwich with a side of pickles." https://www.latimes.com/food/story/2020-08-12/pickles-los-angeles

The Kruegermann family has been making sauerkraut since the late 1800s in Germany. They've been making their sauerkraut in L.A. since the 1960s https://www.latimes.com/food/story/2020-08-12/pickles-los-angeles

Gari, a type of tsukemono, has long been served alongside sushi as a palate cleanser. At the Brothers Sushi, cubes of ginger are steamed and soaked in amazu, a sweet vinaigrette made from sugar, rice vinegar and salt https://www.latimes.com/food/story/2020-08-12/pickles-los-angeles

Oleg Atroshenko, co-owner of Traktir Russian restaurant in West Hollywood, suggests eating pickled tomatoes as a chaser to meat or after a good strong shot of vodka https://www.latimes.com/food/story/2020-08-12/pickles-los-angeles

"Because it’s hard to find gherkins locally, Ludo Lefebvre of Petit Trois le Valley buys his cornichons from France. "The acidic flavors and crunchy textures provide a nice balance to sometimes fatty or rich charcuterie." https://www.latimes.com/food/story/2020-08-12/pickles-los-angeles

Carnitas El Momo co-owner Adriana Acosta says serving tacos with pickled jalapeño is just how it’s always been.

It's traditional to "eat carnitas with the juice of the jalapeño," she said. "That's all it needs." https://www.latimes.com/food/story/2020-08-12/pickles-los-angeles

Bludso’s Bar & Que owner Kevin Bludso is a firm believer in eating pickles with all Texas barbecue but thinks they pair especially well with brisket sandwiches https://www.latimes.com/food/story/2020-08-12/pickles-los-angeles

While growing up in Lebanon, Koko’s Mediterranean Cafe co-owner Aline Bogharian often ate pickled turnips wrapped into shawarma and falafel sandwiches. "They provide a crunchy, slightly spicy, sour punch," she said https://www.latimes.com/food/story/2020-08-12/pickles-los-angeles

Sichuan Impression co-owner Kelly Xiao likens pickled dishes in Sichuan to dinner salads in America. "As an appetizer, it has the important role of opening up your taste buds," she said https://www.latimes.com/food/story/2020-08-12/pickles-los-angeles

Every region in India is known for a different kind of achaar, said Nakul Mahendro, co-owner of Badmaash. His family’s favorite: chundo, a sweet mango pickle from Gujarat https://www.latimes.com/food/story/2020-08-12/pickles-los-angeles

Giardiniera, the Italian mixed pickle condiment is typically made with cauliflower, carrots, celery and chiles. "It's the perfect foil for the rich meats and crusty bread on an Italian hoagie," said Cosa Buona chef Zach Pollack https://www.latimes.com/food/story/2020-08-12/pickles-los-angeles

At Kimchi Nara, owner Moo Seon Han makes nine varieties of kimchi, including sliced radish kimchi. She prepares batches of it every morning from her Garden Grove shop https://www.latimes.com/food/story/2020-08-12/pickles-los-angeles

Gravlax in Culver City buys its pickled herring from Canada. Sweetened and tamed by beets, it's served with crisp Swedish crackers, potato salad and pickled vegetables https://www.latimes.com/food/story/2020-08-12/pickles-los-angeles