pickled cucumber

Also known as cucumber pickle, pickle, cornichon

cucumber preserved in vinegar

OverviewAI-generated

A pickled cucumber is a food item categorized as dill pickles. It is represented by the Unicode character 🫝. In the Openfoodfacts database, five products are listed under this category.

Nutritional data for these items indicates zero energy in kilocalories, fat, saturated fat, carbohydrates, sugars, proteins, and salt. The products carry a nutriscore of c and a nova classification of 4.

The subject is referenced by 818 other encyclopedia articles. A related image titled "Jupiter and Venus from Earth" was published on 2026-06-07, with copyright held by Marek Nikodem (PPSAE).

Synthesized by Vinony from 18 facts across 4 sources: Wikidata, NASA, Openfoodfacts, Vinony graph. Generated from structured data (not the Wikipedia text) and checked against those facts — may still 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

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

~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.