Pickled cucumber

Cucumber pickled in brine, vinegar, or other solution
This article is about pickled cucumbers. For the food preparation method acting, see pickling Rugrats character, see “ Dill pickles ” redirects here. For thecharacter, see Dil Pickles

A pickled cucumber ( normally known as a pickle in the United States and Canada, and a gherkin in Britain, Ireland, Australia, South Africa, and New Zealand ) is a cucumber that has been pickled in a brine, vinegar, or early solution and left to ferment for a period of prison term, by either immersing the cucumbers in an acidic solution or through sour by lacto-fermentation. Pickled cucumbers are often partially of desegregate pickles .

historic origins

It is frequently claimed that pickle cucumbers were inaugural developed for workers building the Great Wall of China, [ 1 ] though another hypothesis is that they were first made in the Tigris Valley of Mesopotamia, using cucumbers brought primitively from India. [ 2 ]


Pickled cucumber in methamphetamine jolt

Brined pickles

Brined pickles are cook using the traditional process of natural zymosis in a seawater which makes them grow false. [ 3 ] The brine concentration can vary between 20 and more than 40 grams of salt per liter of water ( 3.2–6.4 oz/imp gal or 2.7–5.3 oz/US gallon ). Vinegar is not needed in the brine of naturally fermented pickle cucumbers. The agitation work is subject on the Lactobacillus bacteria that naturally occur on the skin of a growing cucumber. These may be removed during commercial harvest and pack processes. Bacteria cultures can be reintroduced to the vegetables by adding already fermented foods such as yogurt or other fermented milk products, pieces of sourdough bread, or pickled vegetables such as sauerkraut. typically, belittled cucumbers are placed in a glass or ceramic vessel or a wooden barrel, together with a variety show of spices. Among those traditionally used in many recipes are garlic, horseradish, whole dill stems with umbels and greens seeds, white mustard seeds, grapeshot, oak, cherry, blackcurrant and bay laurel leaves, dry allspice fruits, and—most importantly— strategic arms limitation talks. The container is then filled with cool, seethe water and kept under a non-airtight screen ( frequently cloth tied on with string or a rubber band ) for respective weeks, depending on taste and external temperature. Traditionally stones, besides sterilized by boiling, are placed on top of the cucumbers to keep them under the water. The cucumber ‘s sour depends on the sum of salt added ( salty cucumbers tend to be more sour ). Since brined pickles are produced without vinegar, a movie of bacteria forms on lead of the brine. This does not indicate that the pickles have spoiled, and the movie may simply be removed. They do not, however, keep ampere long as cucumbers pickled with vinegar and normally must be refrigerated. Some commercial manufacturers add vinegar as a preservative .


A jolt of bread-and-butter pickles Bread-and-butter pickles are a marinade variety of pickle cucumber in a solution of vinegar, sugar, and spices. They may simply be chilled as refrigerator pickles or canned. Their name and their broad popularity in the United States are attributed to Omar and Cora Fanning, who were Illinois cucumber farmers that started selling sweet and sour pickles in the 1920s. They filed for the trademark “ Fanning ‘s Bread and Butter Pickles ” in 1923 ( though the recipe and similar recipes are probably much older ). [ 4 ] The story to the name is that the Fannings survived rocky years by making the pickles with their excess of undersize cucumbers and bartering them with their grocer for staples such as bread and butter. [ 5 ] Their taste is frequently much sweeter than other types of fix, due to the sweet brine they are marinated in, but they differ from dessert pickles in that they are spiced with coriander and other spices. [ citation needed ]


“ Gherkin ” redirects hera. For other uses, see Gherkin ( disambiguation ) Gherkins, or baby pickles, are small cucumbers, typically those 1 to 5 inches ( 3 to 13 centimeter ) in length, much with bumpy clamber, which are typically used for pickling. [ 6 ] [ 7 ] [ 8 ] The word gherkin comes from early modern Dutch, gurken or augurken for “ little pickled cucumber ”. [ 9 ] Cornichons are sharp french pickles made from gherkins pickled in vinegar and tarragon. They traditionally accompany pâtés and cold cuts. [ 10 ] [ 11 ] Sweet gherkins, which contain sugar in the pickle seawater, are besides a democratic variety show. [ citation needed ] The condition “ gherkin ” is besides used in the name West Indian gherkin for Cucumis anguria, a close associate species. [ 12 ] [ 13 ] [ 14 ] West indian gherkins are besides sometimes used as pickles. [ 15 ]

Kosher dill

Half false ( left ) volt “ entire sour ” kosher dill ( right ) A “ kosher ” dill pickle is not inevitably kosher in the feel that it has been prepared in accordance with Jewish dietary law. rather, it is a pickle made in the traditional manner of jewish New York City fix makers, with generous accession of garlic and dill to a lifelike salt brine. [ 16 ] [ 17 ] [ 18 ] In New York terminology, a “ full-sour ” kosher dill is one that has fully fermented, while a “ half-sour ”, given a shorter stay in the brine, is silent chip and brilliantly k. [ 19 ] elsewhere, these pickles may sometimes be termed “ previous ” and “ new ” dills. [ citation needed ] Dill pickles ( not necessarily described as “ kosher ” ) have been served in New York City since at least 1899. [ 20 ]


In Hungary, while unconstipated vinegar-pickled cucumbers ( hungarian : savanyú uborka ) are made during most of the year, during the summer kovászos uborka ( “ leavened pickles ” ) are made without the use of vinegar. Cucumbers are placed in a glass vessel along with spices ( normally dill and garlic ), water, and salt. additionally, a slice or two of bread are placed at the top and bed of the solution, and the container is left to sit in the sunday for a few days thus the yeast in the bread can help cause a zymosis summons. [ 21 ]

polish and german

The polish – or german -style pickled cucumber ( polish : ogórek kiszony/kwaszony ; german : Salzgurken ), was developed in the northern parts of cardinal and eastern Europe. It has been exported worldwide and is found in the cuisines of many countries, including the United States, where it was introduced by immigrants. It is off, alike to the kosher dill, but tends to be seasoned differently. [ citation needed ]

traditionally, pickles were preserved in wooden barrels, but are nowadays sold in glass jars. A cucumber only pickled for a few days is different in taste ( less sourness ) than one pickled for a longer time and is called ogórek małosolny, which literally means “ low-salt cucumber. ” This distinction is like to the one between half- and full-sour types of kosher dills ( see above ). [ citation needed ] Another kind of pickle cucumber popular in Poland is ogórek konserwowy ( “ preserved cucumber ” ) which is rather sweet and vinegary in sample, due to the different composition of the save solution. [ citation needed ]


lime pickles are soaked in pickling lime ( not to be confused with the citrus fruit ) preferably than in a salt brine. [ 22 ] This is done more to enhance texture ( by making them crisper ) quite than as a preservative. The calcium hydroxide is then rinsed off the pickles. Vinegar and boodle are much added after the 24-hour souse in birdlime, along with pickle spices. [ citation needed ]

Kool-Aid pickles

Kool-Aid pickles or “ koolickles ”, enjoyed by children in parts of the Southern United States, are created by soaking dill pickles in a mix of Kool-Aid and fix seawater. [ 23 ]


Like pickled vegetables such as sauerkraut, dark pickled cucumbers ( technically a fruit ) are low in calories. They besides contain a moderate sum of vitamin K, specifically in the form of K1. 30-gram sour pickled cucumber offers 12–16 µg, or approximately 15–20 % of the Recommended Daily Allowance, of vitamin K. It besides offers 3 kilocalories ( 13 kJ ), most of which come from carbohydrate. [ 24 ] however, most sour pickled cucumbers are besides eminent in sodium ; one pickled cucumber can contain 350–500 milligram, or 15–20 % of the American recommended daily terminus ad quem of 2400 magnesium. [ 25 ] Sweet pickled cucumbers, including bread-and-butter pickles, are higher in calories due to their sugar subject ; a exchangeable 30-gram parcel may contain 20 to 30 kilocalories ( 80 to 130 kJ ). Sweet pickled cucumbers besides tend to contain importantly less sodium than sour pickles. [ 26 ] Pickles are being researched for their ability to act as vegetables with a high probiotic contented. Probiotics are typically associated with dairy products, but lactobacillus species such as L. plantarum and L. brevis have been shown to add to the nutritional measure of pickles. [ 27 ]


A breaded pickle Fried pickles In the United States, pickles are much served as a side dish accompanying meals. This often takes the form of a “ pickle spear ”, which is a pickled cucumber hack lengthways into quarters or sixths. Pickles may be used as a condiment on a hamburger or early sandwich ( normally in slice shape ), or on a sausage or hot frank in chopped form as pickle relish. Soured cucumbers are normally used in a variety of dishes—for exercise, pickle-stuffed meat loaf, potato salad, or chicken salad —or consumed alone as an appetizer. Pickles are sometimes serve alone as festival foods, much on a stick. This is besides done in Japan, where it is referred to as “ cling pickle ” ( 一本漬, ippon-tsuke ). Dill pickles can be fried, typically fried with a bread or dinge surrounding the spear or slice. This is a popular dish in the southerly US, and a rising vogue elsewhere in the US. [ 28 ] In Russia and Ukraine, pickles are used in rassolnik : a traditional soup made from pickle cucumbers, pearl barley, pork barrel or beef kidneys, and assorted herbs. The dish is known to have existed as far back as the fifteenth hundred when it was called kalya. In southerly England, boastfully gherkins pickled in vinegar are served as an accompaniment to fish and chips, and are sold from big jars on the counter at a pisces and chip patronize, along with pickled onions. [ 29 ] In the Cockney dialect of London, this type of gherkin is called a “ wally ”. [ 30 ]


The term pickle is derived from the Dutch give voice pekel, meaning brine. [ 31 ] In the United States and Canada, the give voice pickle alone refers to a pickled cucumber ( early types of pickles will be described as “ pickled onion ”, “ pickled beets ”, etc. ). In the UK pickle by and large refers to a style of sweetness, vinegary chutneys, such as Branston pickle, normally served with a plowman ‘s lunch. [ citation needed ] The term normally used in british English to refer to a pickled cucumber, gherkin, is besides of Dutch origin, derived from the password gurken or augurken, meaning cucumber. [ 32 ] [ 33 ]


See besides

  • List of pickled foods – List of links to Wikipedia articles on pickled foods
  • Pickle soup
  • Pickle lifter – device for raising pickled goods for more convenient access
  • Glowing pickle demonstration – Ions within the pickle emit light as a result of atomic electron transitions


General sources

  • The dictionary definition of pickle at Wiktionary
source : https://nutritionline.net
Category : Healthy