2 syllables: pic, kled. Stress on pic.
PIK-uhld
/ˈpɪkəld/
pickled is pronounced PIK-uhld (/ˈpɪkəld/). It has two syllables (pic-kled), with the stress on "pic". Pickled describes fruit or vegetables that have been preserved in a solution of vinegar or brine. It can also describe a person who is very drunk or in a difficult, sticky situation, though used playfully in contemporary speech. The core idea is preservation through acidity or extreme circumstance.
Pickled describes fruit or vegetables that have been preserved in a solution of vinegar or brine. It can also describe a person who is very drunk or in a difficult, sticky situation, though used playfully in contemporary speech. The core idea is preservation through acidity or extreme circumstance.
"The cucumbers were pickled in a tangy brine for several weeks."
"She had a pickled assortment of onions ready for the feast."
"After several shots, he looked a bit pickled and couldn't stand straight."
Say /ˈpɪk.əld/ with primary stress on the first syllable. The first vowel is the short i /ɪ/ as in kit; the second syllable reduces to a schwa /ə/ or a light /ɑ/; end with a voiced alveolar d + l closure /ld/. In careful speech, avoid turning the second vowel into /i/ or /ɛ/. Listen to native audio: /ˈpɪk.əld/.
Common errors include pronouncing the second syllable as /ɪld/ rather than a reduced /əld/, and overpronouncing the /l/ making it /ɫd/ or turning the /k/ into /kɡ/ in rapid speech. Also, some speakers insert an extra vowel like /ˈpɪk ɛld/ or blur the /k/ with /g/. Correction: keep the middle vowel as a light /ə/ and maintain the /k/ before /ə/ clearly: /ˈpɪk.əld/.
In US, UK, and AU, the word is two syllables with primary stress on the first: /ˈpɪk.əld/. Rhotic accents (US) may pronounce the /ɔ/ or /ɒ/ less prominently, keeping /ə/ in the second syllable. UK RP tends to a clearly reduced second vowel /ə/ and lighter /d/ release; Australian often has a slightly more centralized but still reduced second vowel and a softer /d/. The main difference is vowel quality in the second syllable and the final /d/ release.
The difficulty lies in the weakly stressed, reduced second syllable and the /ld/ cluster at the end, which can trick the tongue into producing /ld/ like a single sound. People often over-articulate the /ə/ or misplace the tongue for the /l/ and /d/ sequence. Focus on a quick, light schwa and cleanly releasing the /l/ and /d/: /ˈpɪk.əld/.
Note that the vowel in the second syllable is typically a reduced schwa /ə/ in most dialects and should not be pronounced as /ɪ/ or /ɛ/. The transition from /k/ to /ə/ should be smooth, with minimal vowel retraction. Also, ensure the /d/ at the end is not retracted into a /t/ in fluent speech; keep a soft, voiced /d/ with a light release.
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Pickled comes from the verb pickle, which dates to Middle English pickelen or pickellen, from Old French pickle or pickeler, of uncertain origin, possibly from Germanic roots. The term originally referred to the act of salting or brining to preserve food. In Middle English, the word was used for the process of preservation by salt, brine, or vinegar. Over time, the meaning broadened to include the preserved product itself as well as more general connotations of preservation, including metaphorical senses (e.g., a “pickled” state of being). By the 16th–17th centuries, pickled foods became common across Europe, and the term migrated to other languages with similar preservation methods. In modern usage, “pickled” often carries culinary specificity (e.g., cucumber pickles) but can also appear in idiomatic expressions such as “pickled in liquor” or “pickled for a long night.” First known uses are recorded in English culinary texts and travelogues from the late medieval to early modern periods, reflecting both the technique and the cultural ubiquity of preserved foods. The word’s evolution mirrors a shift from a literal process to a broader descriptor of preservation and state.
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💡 These words have similar meanings to "pickled" and can often be used interchangeably.
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Words that rhyme with "pickled"
-led sounds
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