What’s in a pickle? Very little: vinegar, spices, maybe a touch of sugar. But pickles are like pizza, a very personal affair. Soft or crunchy, tangy or sweet, somewhere in between… here are some of our favorite retail and deli pickles. And if you’ve got a pickle to share, please let us know.

Alpine: Russian-style pickles. Star Market, 12146 Santa Monica Blvd., West L.A., 310.820.6064. These are spicy pickles, with an intense hit of vinegar, and they’re hands-down the best deal for a pickle that’s chock full of fresh ingredients: garlic that has that just-sliced creamy glow, dill that’s clinging to each pickle as you fish it out of the jar. They may not be as pause-worthy as Kruegermann’s, and they’re a bit too heavy handed on the vinegar, but for $1.49 a jar, they’re an amazing deal. And then there’s that single sweet pickled pepper, coyly curling up its stem, begging to be the last bite, a fitting dénouement.

Canter’s Deli: Deli pickles. 419 S Fairfax Ave., Fairfax District, 323.651.2030, cantersdeli.com. When it comes to the housemade pickles, this L.A. institution has its lovers and its haters. We think they’re a nicely spiced, not too tangy, neither super crispy nor overly soft – and that makes them perfect when the pastrami is the true star. Delicious and memorable, but never pushy.

E. Waldo Ward: Pickles, pickle relish and pickled fruit. 273 E. Highland Ave., Sierra Madre, 626.355.1218, waldoward.com. An historic orchard and preserve-making business now in its third generation of family ownership, Ward sells online or to shoppers who make the more-than-worthwhile trek to Sierra Madre. Top sellers include the “sliced cucumbers” – thin-sliced bread and butter pickles – and sweet mustard pickles, a version of the traditional English piccalilli made with small chunks of pickled cauliflower, cucumber, bell peppers and cocktail onions; it’s an addictive tangy-sweet relish for sandwiches and seafood. Also terrific are the old-school sweet pickled fruits: watermelon, kumquats, peaches and dense, rich figs. $6 to $10.50 a jar, depending on the size.

Kruegermann: German-style pickles. Where to start? There are so many Kruegermann pickles, and they’re all fantastic. The sweet-tangy beets, the sauerkraut…. but oh, those naturally fermented dills! The label says “in a cloudy brine” for skeptics of cukes floating in a white haze – but this is how real, old-school pickles (before the days of pickle vinegar baths) were made. They may not be as tangy, but they have a habit-forming yeasty aftertaste. You’ll never go back to mass-produced pickles, like when you have that first sip of craft beer after a lifetime of Corporate Light. If you’re more of an American-style pickle fan, try the spicy pickles or the bread and butters. Available at many Von’s, Whole Foods and German markets, including European Deluxe Sausage Kitchen (Beverly Hills) and Schreiner’s Fine Sausages (Montrose). $5 to $6, kruegermann.com.

Moessner Orchard: Homestyle pickles. Santa Monica Farmers’ Market, Arizona Ave. & 3rd St., Wed. 8:30 a.m.-1 p.m. Old-fashioned pies and cobblers beckon, but it’s the jars of pickled sliced red beets that are not to be missed. Tangy, sweet-and-sour and not too soft, they taste great, and they just feel good going down – and anything that leaves you with such ruby-red stained fingers must be good for you. The pickled red cabbage is also great.

Your Own: Whatever you want. Making your own pickles is a bit of work, but once you get the hang of it, it’s really easy. And with all the cucumbers, peppers and other pickle-worthy vegetables at farmers’ markets this time of year (and if you’re lucky, your garden), it’s a shame not to pack away some for later. Russ Parsons gives you the rub on how to make the perfect pickled radishes, or pick a peck of peppers…. latimes.com.

- Jenn Garbee