Pickles are cucumbers stored in vinegar and salt. That’s the usual definition most of us know about pickles. Pickles are also one of the most common home-preserved foods, especially in the northern hemisphere. But did you know that a pickle is not just a pickled cucumber? The term “pickle” refers to any food item that has been preserved by being fermented with brine or vinegar, and salt as well. There are many varieties of pickles out there and they can be made from many different ingredients – not just cucumbers! Let’s take a closer look at what exactly is a pickle, is a pickle really cucumber, and other interesting facts about pickles.
Is A Pickle A Cucumber?
No, a pickle is not a cucumber. A pickle is a food that is made by soaking cucumbers in a vinegar solution. Then the cucumbers are preserved in barrels for a few months resulting in the creation of Pickles. Cucumbers are a variety of summer squash that are cultivated for their fleshy fruit. They are rich in vitamin C and beneficial minerals such as potassium and magnesium. They can be enjoyed as a fresh addition to salads or as a side dish. Pickles are created by submerging cucumbers in a solution of vinegar, water, herbs, and spices. The cucumbers will take on the flavors of the pickling liquid.
Why Pickle Is Not A Cucumber?
1. Pickle is slightly bitter
There are differences between the tastes of cucumbers and pickles. Cucumbers taste sweet, but pickles are slightly bitter. This is because most pickle recipes include mustard seeds, vinegar, garlic, or turmeric as ingredients, which give pickles their slightly bitter taste. If you want to make your pickles taste sweet, try adding honey, sugar, or jaggery. This will give your pickles a sweet taste. You can also peel the skin of your cucumber if it’s bitter, or reduce the amount of vinegar in the recipe if you want to make your pickles less bitter. But don’t forget to share your recipe with us!
2. Pickle is very crunchy
You can’t break a cucumber in half without it breaking into many tiny pieces. On the other hand, you can break a pickle in half and still have two pieces that are quite large. This difference in the size of pickles and cucumbers is because of the amount of water in each vegetable. Pickles have very little water, while cucumbers have a lot of water. This makes pickles crunchier than cucumbers. Pickles are preserved in vinegar, which removes some of the water from the vegetable, giving it that crunchy texture.
3. Pickle has a dark hue
Cucumbers are usually green and have a light green hue. Pickles, on the other hand, come in different colors, including green, red, and yellow. Pickles can come in a range of colors because they are fermented, whereas cucumbers are not. This is because, in the process of making pickles, a brine solution is added to the vegetables and kept there for a few days. This process imparts a dark hue to the pickles. The longer the brine solution is kept inside the pickles, the darker the color of the pickles. The color of pickles can also depend on the type of vegetable and spices used. For example, banana peppers turn red when they are made into pickles, and carrots turn yellow.
4. Pickle has a tangy flavor
Cucumbers are mild in taste, but pickles are very flavourful with a spicy tang. The flavor of pickles comes from the spices and herbs used to preserve the vegetable, giving it a distinct flavor. The spices used in making pickles are usually turmeric, red chili powder, black pepper, and asafoetida. These spices give pickles their distinct flavor. Pickles also have a slightly sour taste because of the vinegar used to make them. If you don’t like pickles because of their sour taste, you can make them less sour by using less vinegar in the recipe or eating them with a meal.
5. Pickle is slightly spicy
Cucumbers have no spiciness, but pickles can be quite spicy. Most pickles are made with red chilies, which, when combined with salt, give a spicy flavor. In fact, some people who are sensitive to spiciness even find pickles spicy. If you want to make your pickles less spicy, you can deseed the chilies before you add them to the brine solution or reduce the amount of chili in the recipe.
What Varieties of Pickles?
- There are many varieties of pickles out there and they can be made from many different ingredients – not just cucumbers! – Sauerkraut – Sauerkraut is a fermented cabbage that’s been around for centuries.
- It’s a traditional food in Germany, where it’s eaten with pretty much every meal. Sauerkraut is made by finely shredding cabbage, mixing it with salt, and letting it sit in a warm, dark place for 2–3 weeks.
- The result is a tangy, crunchy, sour pickle with many health benefits. – Kimchi – Kimchi is a traditional Korean side dish made from fermented cabbage, radishes, garlic, and red pepper flakes.
- Kimchi is often eaten with almost every meal in Korea. It’s made by mixing together chopped vegetables, a variety of seasonings, and a bit of water, then storing it in a container to ferment. Kimchi can be served warm or cold and is commonly used as a topping for rice dishes.
- Relish – Relish is a sweet-and-sour pickle made from chopped fruits (often tomatoes) and vegetables. It’s commonly used as a topping for hot dogs, sausages, and hamburgers, as well as in many different sandwiches.
- Pickled Okra – Pickled okra is a Southern specialty that’s usually eaten as a side dish or a condiment. Pickled okra is made by soaking fresh okra pods in a brine solution that’s heavily spiced with dill, mustard, turmeric, and other flavorings.
- Pickled Turnips – Pickled turnips are a common Southern side dish that is often served alongside fried chicken, fried fish, and other Southern specialties. To make pickled turnips, fresh turnips are brined in vinegar, water, and salt solution until they’re completely submerged.
How Are Pickles Made?
- The most common pickle recipe includes cucumbers, vinegar, water, and salt. The acidity level in the vinegar and salt help to preserve the cucumber and prevent it from spoiling.
- Pickles are made by packing a vegetable (like cucumbers) in a jar with vinegar and salt, and then letting it sit for several weeks.
- The acidity in the vinegar slowly converts the natural sugars in the vegetable into lactic acid, which is a natural preservative.
- The lactic acid also helps keep the vegetables crunchy. You can make pickles at home using a few different methods.
- The most common pickle recipe uses the Hot Water Bath method. First, you’ll need to thoroughly clean and sterilize a few jars. This helps prevent the growth of harmful bacteria that might spoil your pickles.
Health Benefits of Pickles
- Pickles are a common side dish, but you might not realize how healthy they are for you. Pickles are an excellent source of Vitamin C and B vitamins. They’re also high in dietary fiber and contain calcium, iron, and magnesium. These are just a few of the many benefits of eating pickles:
- Weight Loss – Pickles are high in dietary fiber, which helps you feel fuller and stay satisfied for longer. The more full you feel, the less likely you are to overeat and gain weight.
- Heart Health – The vitamins and minerals in pickles help to lower your blood pressure, prevent blood clots, and reduce your risk of stroke. They’re also full of antioxidants that can fight against heart disease and help prevent blood vessel damage.
- Diabetes Prevention – The dietary fiber and antioxidants in pickles help to regulate blood sugar. This makes them a great choice for diabetics and people trying to lose weight.
Conclusion
A pickle is any food item that is preserved by being fermented with brine or vinegar, and salt as well. Technically, the term “pickle” refers to any food item that has been preserved by being fermented with brine or vinegar, and salt as well. Pickles are very common in many parts of the world, and they can be made from many different ingredients – not just cucumbers! Typically, pickles use a low-temperature fermentation process that’s naturally preserved with lactic acid as a preservative. Many pickles are produced with some sort of vinegar mixed in. And then there are also fermented vegetables that are not actually pickled. For example, sauerkraut is fermented cabbage, and kimchi is fermented cabbage and radishes.
