pickled cucumber

Also known as cucumber pickle, pickle, cornichon

cucumber preserved in vinegar

AI overview

A pickled cucumber is a cucumber that has been preserved in vinegar, which gives it a distinctive sour taste and extends its shelf life. This preservation method has been used for centuries to store cucumbers beyond their fresh season, making them available year-round as a food ingredient or condiment.

AI-generated from the Wikipedia summary — may contain errors.

Picture of the Day · NASA

Jupiter and Venus from Earth

2026-06-07

It was visible around the world. The sunset conjunction of Jupiter (left) and Venus (right) in 2012 was visible almost no matter where you lived on Earth. Anyone on our planet with a clear western horizon at sunset could see them. That year, a creative photographer traveled away from the town lights of Szubin, Poland to photograph a near closest approach of the two planets. The bright planets were then separated by only three degrees and his daughter struck a humorous pose. A faint red sunset still glowed in the background. Jupiter and Venus are together again this week after sunset, passing within a degree of each other about two days from today.

Key facts

Alternative names: Pickle, gherkin
Course: Hors d'oeuvre
Main ingredients: Cucumber , brine or vinegar or other solution
Variations: Cornichon, gherkin

via Wikipedia infobox

Nutrition · Open Food Facts

Typical values per 100 g · averaged across 5 products

cNutri-Score

4NOVA · Ultra-processed food

Energy: 0 kcal
Fat: 0 g
— of which saturates: 0 g
Carbohydrates: 0 g
— of which sugars: 0 g
Protein: 0 g
Salt: 0 g

Browse on Open Food Facts →

via Open Food Facts · ODbL

Wikidata facts

Image: Pickled Cucumber Slices - Flickr - scubadive67.jpg

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Commons gallery: Pickled cucumber
Unicode character: 🫝

Sources (1)

encyklopedia.pwn.pl

via Wikidata · CC0

~18 min read

Article

A pickled cucumber – commonly known as a pickle in the United States and Canada and a gherkin (/ˈɡɜːrkɪn/ GUR-kin) in Britain, Ireland, South Africa, Australia and New Zealand – is a usually small or miniature cucumber that has been pickled in a brine, vinegar, or other solution and left to ferment. The fermentation process is executed either by immersing the cucumbers in an acidic solution or through souring by lacto-fermentation. Pickled cucumbers are often part of mixed pickles.

Historical origins