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Pickled cucumber
From Wikipedia, the free encyclopedia
"Gherkin" redirects here. For other uses, see Gherkin (disambiguation).
"Dill pickles" redirects here. For the Rugrats character, see Dil Pickles.
Pickled cucumber
Pickle.jpg
A deli pickle
Alternative names Pickle, gherkin
Course Hors d'oeuvre
Main ingredients Cucumber, brine or vinegar or other solution
Variations Cornichon, gherkin
Cookbook: Pickled cucumber Media: Pickled cucumber
A pickled cucumber (commonly known as a pickle in the United States and Canada or generically as gherkins in the United Kingdom, Ireland, Australia, and New Zealand) is a cucumber that has been pickled in a brine, vinegar, or other solution and left to ferment for a period of time, by either immersing the cucumbers in an acidic solution or through souring by lacto-fermentation.

Gherkin
A gherkin is a variety of cucumber:[1] the West Indian or burr gherkin (Cucumis anguria), which produces a somewhat smaller fruit than the garden cucumber (Cucumis sativus).[2] Gherkins are cooked, eaten raw, or used as pickles.[3] Gherkins are usually picked when 4 to 8 cm (1 to 3 in) in length and pickled in jars or cans with vinegar (often flavoured with herbs, particularly dill; hence, "dill pickle") or brine.

Cornichon
Cornichons are tart French pickles made from small gherkins pickled in vinegar and tarragon. They traditionally accompany pâtés and cold cuts.[4]

Brined pickles

10th Annual New York City International Pickle Day festival in 2010.
Brined pickles are prepared using the traditional process of natural fermentation in a brine which makes them grow sour. The brine concentration can vary between 20 to more than 40 grams of salt per litre of water (3.2–6.4 oz/imp gal or 2.7–5.3 oz/US gal). There is no vinegar used in the brine of naturally fermented pickled cucumbers.

The fermentation process is entirely dependent on the naturally occurring Lactobacillus bacteria that normally cover the skin of a growing cucumber. Since these are routinely removed during commercial harvesting/packing processes, traditionally prepared pickles can only be made from freshly harvested cucumbers, unless the bacteria are artificially replaced.[citation needed]

Typically, small cucumbers are placed in a glass or ceramic vessel or a wooden barrel, together with a variety of spices. Among those traditionally used in many recipes are garlic, horseradish, whole dill stems with umbels and green seeds, white mustard seeds, grape, oak, cherry, blackcurrant and bay laurel leaves, dried allspice fruits, and—most importantly—salt. The container is then filled with cooled, boiled water and kept under a non-airtight cover (often cloth tied on with string or a rubber band) for several weeks, depending on taste and external temperature. Traditionally stones, also sterilized by boiling, are placed on top of the cucumbers to keep them under the water. The more salt is added the more sour the cucumbers become.

Since they are produced without vinegar, a film of bacteria forms on the top, but this does not indicate they have spoiled, and the film is simply removed. They do not, however, keep as long as cucumbers pickled with vinegar, and usually must be refrigerated. Some commercial manufacturers add vinegar as a preservative.