2 syllables: Pick, les. Stress on Pick.
PIK-uhlz
/ˈpɪkəlz/
Pickles is pronounced PIK-uhlz (/ˈpɪkəlz/). It has two syllables (Pick-les), with the stress on "Pick". Pickles are cucumbers or other vegetables preserved in a brine, vinegar, or fermenting solution, typically eaten as a snack or condiment. The term also refers to pickled products in general. In everyday use, it often denotes a single cucumber preserved as a pickle, or more broadly to pickled foods as a category.
nounPickles are cucumbers or other vegetables preserved in a brine, vinegar, or fermenting solution, typically eaten as a snack or condiment. The term also refers to pickled products in general. In everyday use, it often denotes a single cucumber preserved as a pickle, or more broadly to pickled foods as a category.
"I opened a jar of pickles and grabbed a crunchy slice."
"She added pickle slices to the sandwich for extra tang."
"The farm market sold a variety of spicy pickles and relishes."
Pronounce as ˈpɪk.lz. The first syllable has strong initial consonant cluster /pɪk/ with a short i as in 'pin,' and the second syllable is an alveolarized /lz/, a voiced alveolar lateral fricative cluster that’s quick in natural speech. In US: /ˈpɪk.əlz/ with a light schwa in the second syllable and the z voice. In UK: /ˈpɪk.lz/ often with a clipped second syllable. In Australian: /ˈpɪk.ləz/, with a slightly more centralized vowel in the second syllable. You’ll hear both an /ə/ or /ɐ/ in casual speech. Audio reference: listen to native speakers saying “pickles” in everyday conversations and food videos to match rhythm and pace.
Common errors: 1) Deleting the final z and pronouncing it as /ˈpɪk.əl/; 2) Widening the second syllable into /ˈpɪk.əlz/ with an unnecessary extra vowel like /ɺ/; 3) Misplacing stress as /ˈpɪ.kəlz/ with wrong syllable emphasis. Correction: keep the first syllable stressed, release the /l/ then voice the final z as /z/. Practice with minimal pairs like pickles vs pickle vs pixles and record to ensure the final z is audible but not overly prolonged.
US: /ˈpɪk.əlz/ with a clear /ə/ in the second syllable and a voiced final /z/. UK: /ˈpɪk.ləz/ or /ˈpɪk.lz/ with a more pressed second syllable and less pronounced schwa; sometimes a light /ə/ or /ɪ/. AU: /ˈpɪk.ləz/ with a slightly broader vowel in the second syllable and a quicker, flatter second vowel. All share two syllables and final voiced /z/, but vowel quality and rhythm vary; US tends toward a shorter, sharper /ɪ/ and lighter /ə/, UK and AU lean toward a full /ə/ or /ɪ/ depending on speaker. IPA notes inside.
The difficulty lies in balancing the final voiced fricative /z/ after an unstressed schwa in rapid speech. The transition from the vowel /ə/ to the /lz/ cluster can blur, especially if the speaker reduces the second vowel or runs the two consonants together. Also, regional vowel shifts (US /ɪ/ vs UK /ɪ/ or /ɪə/ in some dialects) can create slight variation. Concentrate on a crisp /ə/ and a clearly voiceless-to-voiced transition into /z/.
The unique point is the final /z/ after an unstressed second syllable, forming a tightly coupled /lz/ sequence. Many learners either devoice it or fail to fully voice the /z/. Practice with a deliberate hold on the /l/ before releasing into the /z/. Also, the first syllable carries playfully strong /ɪ/ and quick /k/, so keep the stop consonant crisp.
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The word pickle derives from the Middle English pickel meaning something in a brine or seasoned with salt. It traces to the Old French poique(l) or poque, related to Dutch pekel ‘brine’ and Latin sal- may form part of the broader semantic field of preserved foods. In English, the term evolved to describe vegetables preserved in a brine, vinegar, or fermentation liquid, and later broadened to include preserved fruits or other items. The earliest printed uses in English date to the 14th–15th centuries, with culinary dictionaries in the 17th century identifying pickles as preserved foods in alembics and barrels. By the 19th century, pickling had become a standard culinary technique globally, with regional names and variations (gherkin in Britain, cornichon in French contexts) reflecting the same basic process of conservation through salt, sugar, vinegar, and fermentation. Today, pickle denotes both the product and, in some contexts, the act of preserving foods in a seasoned liquid. First known use in that modern sense appears in culinary texts from the 1600s onward, and by the 1800s the term was common in American household language as jam-packed jars of brined cucumbers gained popularity.
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💡 These words have similar meanings to "Pickles" and can often be used interchangeably.
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Words that rhyme with "Pickles"
-les sounds
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