Pickled cucumber
From Wikipedia, the free encyclopedia
A pickled cucumber is a popular pickled fruit found in many cuisines around the world (see Pickling). In the U.S. and Canada, a pickled cucumber is usually simply called a pickle.
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[edit] Origin
Cucumbers were probably first pickled 4400 years ago in Mesopotamia[1], from where it spread around the world across trade routes, reaching China as early as the second century BC[citation needed]. Cucumber-pickling might have spread through the Jewish diaspora[citation needed]. Cucumber pickling was also known to the Ancient Greeks (Aristotle is reported to have praised pickled cucumbers[2]) and Ancient Egyptians. Roman citizens valued pickled cucumbers as delicacies, and many different techniques were developed. Cucumber pickling remained widespread across the Levant and the Maghreb, where it is still very popular today.
[edit] Types of cucumber pickles
Many different types of cucumber pickles can be made.
In Central and Western Europe, the brine is often flavoured with dill and garlic.
Scandinavian pickled cucumber (smörgåsgurka) recipes often adds peppercorns and sugar.
Egyptian pickled cucumber (torshi) adds celery, garlic and vinegar to the brine.
In China and Korea, one adds garlic and ginger to the brine. Kimchi pickling requires adding kimchi chilis and in some cases radish juice to the preparation.
Russian and Central Asian preparations also add radish juice and leaves to the preparation, and use garlic almost exclusively.
In Argentina, pickled cucumber is prepared with bay leaves, sugar and added vinegar, often fruit vinegar or wine vinegar.
A kosher dill pickle is usually not kosher in the sense that it was prepared under rabbinical supervision, which would ensure that no utensil in contact with the pickles had been in contact with food that was not kosher. Rather, it is a pickle made in the traditional manner of Jewish New York City pickle makers with generous addition of garlic to the brine. [3] [4]
[edit] Process
Cucumber pickling is almost universally done through a brine fermentation process. Ripe cucumbers are selected, washed and salted thoroughly, and then added to a brine solution for a number of weeks. Vinegar, sugar and spices can be added to the process, depending on the technique used.
[edit] Gherkin
A gherkin is not only a pickle of a certain size but also a particular species of cucumber: the West Indian or Burr cucumber (Cucumis anguria), which produces a somewhat smaller fruit than the garden cucumber (Cucumis sativus). Some pickles are made from the West Indian cucumber, but most pickles, even some called gherkins, are made from the garden cucumber.
[edit] References
- ^ Terebelski, D; Ralph, N (2003). Pickle History Timeline. New York Food Museum.
- ^ Terebelski, D; Ralph, N (2003). Pickle History Timeline. New York Food Museum.
- ^ Brief note on kosher pickles in "The Pickle Wing" of nyfoodmuseum.org
- ^ Kashrut: Jewish Dietary Laws "Judaism 101"
- ^ ^ Battcock, Mike (1998), Fermented Fruits and Vegetables: A Global Perspective, ISBN 92-5-104226-8.
