File:Pickle.jpg · Wikimedia Commons · See Wikimedia Commons
pickled cucumber
Sign in to saveAlso known as cucumber pickle, pickle, cornichon
cucumber preserved in vinegar
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.
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
- 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
via Open Food Facts · ODbL
~18 min read
Encyclopedic overview
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
Excerpted from Wikipedia’s “pickled cucumber” article, available under the CC BY-SA 4.0 licence.