Pickled cucumber
Alternative names | Pickle, gherkin |
---|---|
Course | Hors d'oeuvre |
Main ingredients | Cucumber, brine or vinegar or other solution |
Variations | Cornichon, gherkin |
A pickled cucumber – commonly known as a pickle in the United States and Canada and traditionally a gherkin (
Historical origins
It is often claimed that pickled cucumbers were first developed for workers building the
Types
Pickled cucumbers are highly popular in the United States and are a delicacy in northern and eastern Europe.[3] Pickled cucumbers are flavored differently in different regions of the world.[3]
Brined pickles
Brined pickles are prepared using the traditional process of natural fermentation in brine, making them grow sour.[4] The salt concentration in the brine can vary between 20–40 grams per litre (3+1⁄4–6+1⁄2 oz/imp gal; 2+3⁄4–5+1⁄4 oz/US gal). Vinegar is not needed in the brine of naturally fermented pickled cucumbers.
The fermentation process depends on the
Typically, small cucumbers are placed in a glass or ceramic vessel or a wooden barrel, together with various spices. Among those traditionally used in many recipes are
Since brined pickles are produced without vinegar, a film of bacteria forms on top of the brine. This does not indicate that the pickles have spoiled, and the film may be removed. They do not keep as long as cucumbers that are pickled with vinegar and usually must be refrigerated. Some commercial manufacturers add vinegar as a preservative.
Bread-and-butter
Bread-and-butter pickles are a marinated variety of pickled cucumber in a solution of vinegar, sugar, and spices. They may be chilled as refrigerator pickles or canned. Their name and broad popularity in the United States are attributed[according to whom?] to Omar and Cora Fanning, Illinois cucumber farmers who 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).[5] The story to the name is that the Fannings survived rough years by making the pickles with their surplus of undersized cucumbers and bartering them with their grocer for staples such as bread and butter.[6] Their taste is often much sweeter than other types of pickle, due to the sweeter brine they are marinated in, but they differ from sweet pickles in that they are spiced with cilantro and other spices.[citation needed]
Gherkin
Gherkins, or baby pickles, are small cucumbers, typically those 3 to 13 cm (1 to 5 in) in length, often with bumpy skin, which are typically used for pickling.[7][8][9] The word gherkin comes from early modern Dutch, gurken or augurken for "small pickled cucumber".[10]
Cornichons are tart
The term "gherkin" is also used in the name West Indian gherkin for Cucumis anguria, a closely related species.[13][14][15] West Indian gherkins are also sometimes used as pickles.[16]
Kosher dill
A "kosher" dill pickle is not necessarily
In New York terminology, a "full-sour" kosher dill is fully fermented, while a "half-sour", given a shorter stay in the brine, is still crisp and bright green.[20]
Dill pickles (not necessarily described as "kosher") have been served in New York City since at least 1899.[21]
Hungarian
In Hungary, while regular 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 (usually dill and garlic), water, and salt. Additionally, a slice or two of bread are placed at the top and bottom of the solution, and the container is left to sit in the sun for a few days so the yeast in the bread can help cause a fermentation process.[22]
Polish and German
The Polish- or German-style pickled cucumber (Polish: ogórek kiszony/kwaszony; German: Salzgurken), was developed in the northern parts of central and eastern Europe. It has been exported worldwide and is found in the cuisines of many countries, including the United States, where immigrants introduced it. It is sour, similar to the kosher dill, but tends to be seasoned differently.[citation needed]
Traditionally, pickles were preserved in wooden barrels but are now sold in glass jars. A cucumber only pickled for a few days is different in taste (less sour) than one pickled for a longer time and is called ogórek małosolny, which means "low-salt cucumber". This distinction is similar to the one between half- and full-sour types of kosher dills (see above).[citation needed]
Another kind of pickled cucumber popular in Poland is ogórek konserwowy/korniszon ("preserved cucumber"), which is rather sweet and vinegary in taste due to the different composition of the preserving solution.[citation needed]
Lime
Lime pickles are soaked in
The crisping effect of lime is caused by its calcium content. A safer and more convenient alternative is calcium chloride, which is neutral and requires no rinsing.[24]
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 mixture of powdered Kool-Aid and pickle brine.[25][26] Southern Living reported that fruit punch and cherry Kool-Aid were the most popular flavors for pickling.[27] The flesh of Kool-Aid pickles typically takes on a pink color.[28]
Nutrition
Like pickled vegetables such as
Sweet pickled cucumbers, including bread-and-butter pickles, are higher in calories due to their sugar content; a similar 30-gram (1.1 oz) portion may contain 80 to 130 kJ (20 to 30 kcal). Sweet pickled cucumbers also tend to contain significantly less sodium than sour pickles.[31]
Pickles are being researched for their ability to act as vegetables with high probiotic content.
Serving
This section needs additional citations for verification. (February 2021) |
During the Victorian era, pickles were considered a luxury food, meaning households that served pickles were wealthy enough to have servants or staff who could prepare pickles. Middle- and upper-class households often served pickles in pickle castors, a glass container in an embellished silver holder. The pickles were served with coordinated silver tongs.[33]
In the United States, pickles are often served as a side dish accompanying meals. This usually takes the form of a "pickle spear", a pickled cucumber cut lengthwise into quarters or sixths. Pickles may be used as a
Soured cucumbers are commonly used in various dishes—for example, pickle-stuffed meatloaf, potato salad, or chicken salad—or consumed alone as an appetizer.
Pickles are sometimes served alone as festival foods, often on a stick. This is also done in Japan, where it is referred to as "stick pickle" (一本漬, ippon-tsuke).
Dill pickles can be
In Russia and Ukraine, pickles are used in rassolnik: a traditional soup made from pickled cucumbers, pearl barley, pork or beef kidneys, and various herbs. The dish is known to have existed as far back as the 15th century when it was called kalya.
In southern England, large gherkins pickled in vinegar are served as an accompaniment to fish and chips and are sold from big jars on the counter at a fish and chip shop, along with pickled onions.[35] In the Cockney dialect of London, this type of gherkin is called a "wally".[36]
Etymology
The term pickle is derived from the Dutch word pekel, meaning brine.[37] In the United States and Canada, the word pickle alone used as a noun refers to a pickled cucumber (other types of pickled vegetables will be described using the adjective "pickled", such as "pickled onion", "pickled beets", etc.). In the UK pickle generally refers to a style of sweet, vinegary chutneys, such as Branston pickle, commonly served with a ploughman's lunch.[citation needed]
The term traditionally used in British English to refer to a pickled cucumber, gherkin, is also of Dutch origin, derived from the word gurken or augurken, meaning cucumber.[38][10]
Gallery
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Fresh pickling cucumbers for sale in Kraków
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Cucumbers in salted water with dill (Poland)
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German pickles called Spreewald gherkins
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Cover for 1906 U.S. ragtime piece "Dill Pickles"
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Large gherkins and pickled onions in a fish and chip shop in London
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One pickle for individual sale, commonly found in convenience stores
See also
- Glowing pickle demonstration – Scientific demo involving electrocution of pickles
- List of pickled foods
- Pickle soup – Soup prepared with pickled vegetables
- Pickle lifter – Device for lifting pickled goods from a container
- Picklesburgh – Annual pickle-themed festival in Pittsburgh
Citations
- ISBN 978-1-337-55756-6. Archivedfrom the original on 2023-06-21. Retrieved 2023-06-21.
- ^ "History in a Jar: Story of Pickles | The History Kitchen | PBS Food". PBS Food. 2014-09-03. Archived from the original on 2021-03-19. Retrieved 2018-06-12.
- ^ a b "Pickle". Encyclopædia Britannica. Archived from the original on 2022-10-13. Retrieved 2022-10-13.
- ^ Schiebel, Morgan (19 August 2020). "What's up with cloudy brine?". OlyKraut. Archived from the original on 6 August 2021. Retrieved 6 August 2021.
- ^ United States Patent and Trademark Office. "Trademark Electronic Search System (TESS)". tmsearch.uspto.gov. Archived from the original on 14 August 2017. Retrieved 22 January 2015.
- ^ Oulton, Randal W. "Bread and Butter Pickles". CooksInfo.com. Archived from the original on 22 January 2015. Retrieved 22 January 2015.
- ^ "Gherkins". Venlo, Netherlands: Zon. 2017. Archived from the original on 14 November 2017. Retrieved 13 November 2017.
- ^ "Cucumbers" (PDF). University of California-Davis: Western Institute for Food Safety and Security, US Department of Agriculture. May 2016. Archived (PDF) from the original on 18 September 2017. Retrieved 13 November 2017.
- ^ "Cucumbers and gherkins". Agricultural and Processed Food Products Export Development Authority, Government of India. 2015. Archived from the original on 14 November 2017. Retrieved 13 November 2017.
- ^ a b "Word origin and history for gherkin". Dictionary.com. 2017. Archived from the original on 13 November 2017. Retrieved 13 November 2017.
- ^ "Cornichons". CooksInfo.com. 9 June 2018 [21 June 2004]. Archived from the original on 23 September 2012. Retrieved 26 October 2012.
- ^ "What's The Deal With Cornichons?". The Kitchn. 2017. Archived from the original on 14 November 2017. Retrieved 13 November 2017.
- ^ "West Indian gherkin, Cucumis anguria L." Plants for a Future. 2012. Archived from the original on 13 November 2017. Retrieved 13 November 2017.
- ISBN 978-1-84537-719-9.
- ^ Anderson, Martin. "Cucumber - Archives - Aggie Horticulture". Texas AgriLife Extension Service. Archived from the original on 22 August 2009. Retrieved 11 June 2015.
- FAO. 1993–2007. Archived from the originalon 2 July 2015. Retrieved 4 November 2012.
- ^ "Untitled Document". Archived from the original on 17 September 2018. Retrieved 11 June 2015.
- ^ Zeldes, Leah A. (20 July 2010). "Origins of neon relish and other Chicago hot dog conundrums". Dining Chicago. Chicago's Restaurant & Entertainment Guide, Inc. Archived from the original on 10 July 2011. Retrieved 2 August 2010.
'Kosher-style' means the pickles are naturally fermented in a salt brine....
- ^ "Judaism 101: Kashrut: Jewish Dietary Laws". Archived from the original on 25 December 2018. Retrieved 11 June 2015.
- ^ "Dill Pickles". CooksInfo.com. 5 March 2010. Archived from the original on 23 September 2012. Retrieved 26 October 2012.
- NYPL Digital Collections. 1900. Archivedfrom the original on 7 September 2015. Retrieved 11 June 2015.
- ^ "Kovászos Uborka". Chew.hu. All Hungary Media Group. 22 July 2009. Archived from the original on 22 July 2012. Retrieved 24 August 2017.
- ^ "RecipeSource: Lime Pickles". Archived from the original on 21 April 2015. Retrieved 11 June 2015.
- ^ a b "Crispy Pickles". Penn State Extension. Archived from the original on 2022-09-19. Retrieved 2022-08-15.
- ^ Edge, John T. (9 May 2007). "A Sweet So Sour: Kool-Aid Dills". The New York Times. Archived from the original on 20 February 2017. Retrieved 23 February 2017.
- ^ Thompson, Kat (2021-12-22). "We Try TikTok Famous Kool-Aid Pickles". Thrillist. Archived from the original on 2023-06-18. Retrieved 2023-06-18.
- ^ Lande, Samantha (September 7, 2022). "Kool-Aid Pickles". Southern Living. Archived from the original on 2023-06-18. Retrieved 2023-06-18.
- ^ "Kool-Aid Pickles: A Review". Paste Magazine. Archived from the original on 2023-06-18. Retrieved 2023-06-18.
- ^ USDA SR22 (http://www.nal.usda.gov/fnic/foodcomp/search/ Archived 2015-03-03 at the Wayback Machine) – "Pickles, cucumber, sour," (30 g): 0.10 g protein; 0.68 g carbohydrates; 0.06 g fat
- ^ "Nutrition Facts". Archived from the original on 13 April 2010. Retrieved 11 June 2015.
- ^ "Nutrition Facts". Archived from the original on 1 July 2010. Retrieved 11 June 2015.
- PMID 26101771.
- ISBN 978-1-5235-0219-6.
- ^ Zeldes, Leah A. (2 December 2009). "Eat this! Southern-fried dill pickles, a rising trend". Dining Chicago. Chicago's Restaurant & Entertainment Guide, Inc. Archived from the original on 6 January 2020. Retrieved 2 August 2010.
- ISBN 1-84162-011-4. Archivedfrom the original on 2023-06-21. Retrieved 2023-06-21.
- ISBN 1-84022-300-6. Archivedfrom the original on 2023-06-21. Retrieved 2023-06-21.
- ^ Online Etymology Dictionary. "Pickle". Douglas Harper. Archived from the original on 2 July 2014. Retrieved 26 October 2012.
- ^ Online Etymology Dictionary. "gherkin". Douglas Harper. Archived from the original on 20 October 2020. Retrieved 20 February 2020.
General sources
- Battcock, Mike; Azam-Ali, Sue (1998). Fermented Fruits and Vegetables: A Global Perspective. Rome: OCLC 41178885.
- Cross, Nanna (2006). "Pickle Manufacturing in the United States: Quality Assurance and Establishment Inspection". In Hui, Yiu H. (ed.). Handbook of Food Science, Technology, and Engineering. Vol. 2. Taylor & Francis Group. pp. 70/1–70/12. ISBN 0-8493-9848-7.
- Elkner, Krystyna (2016). "Jakość ogórków kiszonych" [Quality of pickled cucumbers]. Hasło Ogrodnicze (in Polish) (8). Kraków: Plantpress.
- Fleming, H.P.; McFeeters, R.F.; Breidt, F. (2001). "Fermented and Acidified Vegetables". In Downes, Pouch; Ito, Keith (eds.). Compendium of Methods for the Microbiological Examination of Foods (PDF). Washington, DC: American Public Health Association. pp. 521–532.
- Frazier, William C.; Westoff, Dennis C.; Vanitha, K.N. (1971). Food Microbiology. McGraw-Hill Education. ISBN 93-392-0322-4.
- Marks, Gil (2008). Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World. Hoboken, NJ: Wiley Publishing. ISBN 978-0-7645-4413-2.
- Osińska, Jadwiga (1950). Ogórki kiszone [Pickled cucumbers] (in Polish). Warszawa: Państwowe Wydawnictwa Techniczne.
- Swain, Manas Ranjan; Anandharaj, Marimuthu; Ray, Ramesh Chandra; Parveen Rani, Rizwana (2014). "Fermented Fruits and Vegetables of Asia: A Potential Source of Probiotics". Biotechnology Research International. 2014. Hindawi Publishing Corporation: 250424. PMID 25343046.
- "The Pickle Wing". New York: The NY Food Museum.
- Wacher, Carmen; Díaz-Ruiz, Gloria; Tamang, Jyoti Prakash (2010). "Fermented Vegetable Products". In Tamang, J.P.; Kailasapathy, Kasipathy (eds.). Fermented Foods and Beverages of the World. Taylor & Francis Group. pp. 151–190. ISBN 978-1-4200-9496-1.
External links
- The dictionary definition of pickle at Wiktionary