Dill Pickle

Fermented And Pickled FoodCucumberTangySaltyGarlickyHerbalCrispAcidic

Nutrition (per 100 g)

Calories: 12
Protein (g): 0.5
Fat (g): 0.2
Carbs (g): 2.4
Fiber (g): 1.2
Sodium (mg): 1100

Values vary by brand and brine strength; sodium can be high.

Storage

Room temp: up to 365 days
Refrigerated: up to 90 days
Frozen: up to 0 days

A dill pickle is a cucumber preserved in a salty vinegar brine flavored with dill. It has a crisp snap, bright acidity, and a garlicky-herbal aroma, and it commonly comes whole, in spears, or as chips packed in brine. Cooks tuck them into sandwiches and burgers or chop them into salads, relishes, and dressings.\n\nCucumber pickling dates back millennia, with dill-forward styles rooted in Eastern and Central Europe and popularized in Jewish delicatessen culture. Today they are made by natural fermentation in salt brine or by quick vinegar pickling, and the style spread across North America via home canning and commercial packing.