Pickled cucumber
Fermented dill pickles
Alternative namesPickle, gherkin
Main ingredientsCucumbers, brine or vinegar

A pickled cucumber is a cucumber that has been pickled by lactic fermentation, usually in brine, by acidification in a vinegar solution or by a combination of both methods.

Ingredients

edit

Preparation

edit

Fermentation

edit

Acidification

edit

Preservation and spoilage

edit

Regional variants

edit

Western Europe

edit

Central and Eastern Europe

edit

North America

edit

Himalayas

edit

Other regions

edit
  • Oi sobagi and oiji,[1] oikimchi in Korea
  • Kyuri zuke in Japan
  • Torshi khiar in Egypt[1]
  • West Indian gherkin
  • Mexican sour gherkin

References

edit

Sources

edit