Cucumber Pickle

Cucumber pickle is a brined cucumber that is commonly called as only ‘pickle’ in the countries like Austria, USA and Canada. In UK, this pickle is specifically known as ‘Gherkin’, however, Gherkin is prepared with a cucumber of certain size and specified species.

Lacto-fermentation or souring are the processes that are particularly used to make cucumber pickle. Though cucumber pickle recipe is a standard recipe for all cuisines, the varied ingredients used in the fermentation usually changes the recipe. Even the serving styles adopted for the pickle also varies among different cuisines.

Etymology of Cucumber Pickle

The origin of the term ‘pickle’ is said to be the Dutch word called ‘pekel’ mean ‘brine’. The word ‘pickle’ itself means cucumber pickle in America and Canada. Other pickles may refer with the ingredient like ‘pickled ginger’ and ‘pickled onion’.

Cucumber Pickle Recipe: Overview

The main ingredient used in the preparation of cucumber pickle is evidently the cucumber, but the species used and the size of the cucumber may vary between the different recipes.

It is always recommended to use fresh and crisp cucumbers that are not wilted and overripe. It is better to buy the cucumbers labeled as ‘pickling cucumbers’. Clear vinegar is used for the fermentation and especially the apple cider vinegar as it goes well with cucumber.

For making the pickle, vinegar brine is made to soak the lengthwise cut pieces of cucumber. Either packed pickle mix can be used or the spices, salt, sugar and dill can be mixed together to make a homemade pickle mix. Vinegar is boiled with the other ingredients and remain to simmer for 2-3 minutes. Once the brine is ready, the cucumber slices are put in a pickle jar and hot liquid is poured over them. The can is left for a period of time so that cucumber may ferment.

Serving Cucumber Pickle

American cuisine is famous for using pickle as one of the well-liked condiments. It is usually served as a side dish or as an addition to hamburgers, sandwiches and hot dogs; either in sliced for or in chopped form as relish.

Soured cucumber are also widely consumed as appetizer or more commonly added to pickle-stuffed meatloaves and various salads such as chicken or potato salad.

Breaded and deep-fried cucumber pickle is also a popular dish in Southern America as well as a rising trend in other countries.

Types of Cucumber Pickle

Cucumber pickle recipe varies in different cuisine and here are the few examples:

• Gherkin – A traditionally prepared pickle in UK with the West Indian and Burr Gherkin variety of cucumbers.

• Cornichon – French pickle made with small cucumbers brined in tarragon and vinegar.

• Swedish pickled cucumber – This pickle is made by adding salt to the thinly sliced cucumbers and pressing them to remove the excess water. The slices are then put in a jar with a mixture of vinegar, parslay, salt, sugar and mustard seeds.

• Danish pickled cucumber – This pickle is quite similar to Swedish pickle, but it is not pressed for the removal of water and usually made without parsley. It goes very well with roasted chicken and is a popular addition to Danish hot dogs.

Nutritional Facts Related to Cucumber Pickle Recipe

Pickled cucumber are very low in calories, hence can be consumed in place of high-calorie condiments. Vitamin K is also present in abundance in this pickle that is 15-20% of RDA of the particular vitamin. However, sweet cucumber pickle contains excess calories due to high level of sugar. However, sodium content is very high in cucumber pickles.