Pickle

Fermented And Pickled FoodCucumberTangySaltyBrinyCrispGarlickyDill

Nutrition (per 100 g)

Calories: 12
Protein (g): 0.5
Fat (g): 0.2
Carbs (g): 2.4
Fiber (g): 1.2
Sodium (mg): 808

Brine contributes significant sodium; macros are very low.

Storage

Room temp: up to 365 days
Refrigerated: up to 120 days
Frozen: up to 0 days

A pickle is a cucumber preserved in a salty or vinegared brine. It stays crisp with a snappy bite, tasting tangy, briny, and often garlicky with dill; sold whole, in spears, or as chips, it punctuates sandwiches, burgers, salads, and relishes.\n\nCucumber pickling dates to ancient South Asia and the Near East, spreading through Europe and the Americas via trade and migration. Dill-style pickles anchor Eastern European and Jewish deli traditions, while small gherkins and cornichons are mainstays in French and Central European tables. Modern production uses lactic fermentation or quick vinegar cures in jars and barrels.