Pickled cucumber
A pickled cucumber, most often simply called a pickle in the United States and Canada, is a cucumber that has been preserved and flavored in a solution of vinegar, brine, often with spices, sugar, or other flavorings. The term pickle is also used in a broader sense to refer to any vegetable, fruit, or other food preserved in a brine or vinegar [[mixture, such as the pickling of cauliflower, olives, watermelon rind, cabbage, onion, pepper, herring, and onions. However, this article will be specific for pickled cucumbers, with cucumbers the most well-known and commonly pickled food.
Origin
Cucumbers were probably first pickled 4400 years ago (2400 B.C.E.) in Mesopotamia (Terebelski and Ralph 2003). In India, pickles were well known by the Vedic period (BM 2007). In two passages in the Bible (Numbers 11:5 and Isaiah 1:8), cucumbers are mentioned and history traces their first use over 3,000 years ago in western Asia, Egypt, and Greece. Cucumber pickling might have spread through the Jewish diaspora.
The pickling process was also known to the Ancient Greeks. Aristotle is reported to have praised pickled cucumbers, around 850 B.C.E., for their healing effects (Terebelski and Ralph 2003; BM 2007). Julius Caesar's soldiers ate pickled cucumbers as health aids (BM 2007) and many other brine-soaked foods were part of daily life in Ancient Rome (Kurlansky 2002). Cleopatra attributed her beauty to a diet of pickles (Terebelski and Ralph 2003; BM 2007). Cucumber pickling remained widespread across the Levant and Maghreb regions, where it is still very popular today.
Pickled cucumbers became popular in the United States due to the influence of the cuisine of Eastern European immigrants.
Process
Cucumber pickling is almost universally done through a brine fermentation process. Ripe cucumbers are selected, washed and salted thoroughly, and then added to a brine solution for a number of weeks. Vinegar, sugar and spices can be added to the process, depending on the technique used.
Types
Gherkin
A gherkin is not only a pickle of a certain size but also a particular species of cucumber: the West Indian or Burr cucumber (Cucumis anguria), which produces a somewhat smaller fruit than the garden cucumber (Cucumis sativus).[1] Standard pickles are made from the West Indian cucumber, but the term gherkin has become loosely used as any small cucumber pickled in a sweet vinegar brine, regardless of the variety of cucumber used.
Kosher dill
A "kosher" dill pickle is usually not kosher in the sense that it has been prepared under rabbinical supervision, which would ensure that no utensil in contact with the pickles had been in contact with food that was not kosher. Rather, it is a pickle made in the traditional manner of Jewish New York City pickle makers, with generous addition of garlic to the brine.[2][3]
Polish
Polish style pickled cucumbers (Polish: ogórek kiszony) are a type of pickled cucumber developed in the northern parts of Europe and have been exported worldwide and are found in the cuisines of many countries. As opposed to some other varieties of pickled cucumbers, they are prepared using the traditional process of natural fermentation in a salty brine which makes them grow sour. There is no vinegar used in the brine of a Polish-style pickled cucumber (Ogórek kiszony).
Typically, small cucumbers are placed in a ceramic vessel or a wooden barrel, together with a variety of spices. Among those traditionally used in many recipes are garlic, horseradish, fennel, cumin, oak and cherry leaves, and—most importantly—salt. The cucumbers are then placed under clear water and kept under a non-airtight cover for several weeks, depending on taste and external temperature. The more salt is added the more sour the cucumbers become. Since they are produced without vinegar, a scum forms on the top, but this does not indicate they have spoiled, and the scum is just removed. They do not, however, keep as long as cucumbers pickled with vinegar.
Lime
Lime pickles are soaked in lime rather than in a salt brine.[4] Vinegar and sugar are often added after the 24-hour soak in lime, along with pickling spices, although this is done more to enhance flavor than as a preservative.
Bread and butter
Bread-and-butter pickles are sweeter in flavor than dill pickles, having a high concentration of sugar added to the brine. Rather than being served alongside a sandwich, they are more often used in fully-flavored sandwiches, such as hamburgers, or used in potato salad.
Nutrition
Much like sauerkraut (also technically a pickle), pickled cucumbers are rich in vitamin C. Cucumbers have a mild anti-inflammatory effect, although how much of this effect is retained after the pickling process is up for debate. For more information, see NutritionData: Pickles[5]
Serving
Pickles are often served as a "side" to various lunches in the form of a "pickle spear," which is a pickled cucumber cut length-wise into quarters or sixths. The pickle may be used as a condiment on a hamburger or other sandwich (usually in slice form), or to a sausage or hot dog in chopped form as pickle relish.
Soured cucumbers are commonly used in a variety of dishes—for example, pickle-stuffed meatloaf,[6] potato salad or chicken salad—or consumed alone as an appetizer.
Pickles have also been introduced in fried form, either deep-fried plain, or with a breading surrounding the spear.
Notes
- ↑ Cucumber Q&A - plantanswers.tamu.edu. Retrieved November 2, 2007.
- ↑ What is a Pickle? - nyfoodmuseum.org. Retrieved November 2, 2007.
- ↑ Kashrut: Jewish Dietary Laws "Judaism 101" - jewfaq.org. Retrieved November 2, 2007.
- ↑ Lime Pickles - Recipe Source. Retrieved November 2, 2007.
- ↑ Pickles - NutritionData. Retrieved November 2, 2007.
- ↑ Pickled Stuffed Meatloaf - ilovepickles.org. Retrieved November 2, 2007.
ReferencesISBN links support NWE through referral fees
- Battcock, Mike & Sue Azam-Ali, Fermented Fruits and Vegetables: A Global Perspective, Rome: Food and Agriculture Organization of the United Nations, 1998, ISBN 9251042268, OCLC {{{oclc}}} .
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