Pickled cucumber

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Pickled cucumber

A pickled cucumber is a small cucumber preserved in brine or vinegar and left to ferment. In the United States and Canada it’s called a pickle; in Britain, Ireland, and several other places it’s often called a gherkin. Pickles come in many styles, from sour to sweet, and are a common side dish, topping, or snack.

How it’s made:
- Fermented (brined) pickles: cucumbers sit in salted brine with naturally occurring bacteria (Lactobacillus) that turn them sour. No vinegar is needed in this method. Salt typically ranges from about 20 to 40 g per liter. They’re usually refrigerated and don’t last as long as vinegar pickles.
- Vinegar pickles: cucumbers are packed in a solution of vinegar, salt, sugar, and spices. These are often crisp and have a longer shelf life.

Common varieties:
- Dill pickles: flavored with dill, garlic, and salt; can be fully fermented (full-sour) or partially fermented (half-sour). Kosher dill is a well-known American style.
- Bread-and-butter pickles: sweeter, with sugar and spices.
- Gherkins and cornichons: small, tart pickles; cornichons are French and usually vinegared.
- Specialty styles include lime pickles (crispness from lime) and novelty versions like Kool-Aid pickles.

Uses and nutrition:
Pickles are low in calories but high in sodium. A small pickle provides a portion of the daily vitamin K. Fermented pickles can offer probiotic bacteria that may aid digestion.

History:
People have been pickling cucumbers for centuries in many regions to preserve food and add flavor. Today, pickles remain a popular addition to meals around the world.