Talk:Pickled cucumber

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[edit] Gherkins

Fix the gerkin section. It says first that gherkins are made with West Indian cucumbrs, then it says that most pickles, even some named gherkins, use regular garden cucumbers! It's a mess. Please fix it. 58.174.177.185 13:35, 11 June 2007 (UTC)

[edit] Mugglecast?

Don't see what on earth mugglecast has to do with pickles. removed the link from the page.

70.48.169.233 03:25, 14 November 2006 (UTC)

No clue, people keep adding it --AW 21:51, 14 November 2006 (UTC)

Its just a random catchphrse.... —Preceding unsigned comment added by 4.239.114.146 (talk) 18:26, 17 January 2008 (UTC)

[edit] Thomas Jeffreson

The last line ("Pickles were invented in 1765 by Thomas Jeffreson, who made a batter of eggs and horseradish, and deepfried carrots in it.") seems a little suspicious, given that earlier in the article it mentions pickles date back thousands of years. Is this a specific kind of pickle? --24.148.136.192 01:07, 27 Mar 2005 (UTC)

I took it out. — Pekinensis 04:03, 27 Mar 2005 (UTC)

[edit] Pickled snakes?

Trust me, snakes are never pickled for their meat. These "pickled snakes" are prepared to have the snakes' venom dissolved in the rice wine. The drinker takes the rice wine. Snake venom is protein-based which does not dissolve in water and alcohol well. But people do believe in its medical effects. The logic behind it is similar to herb vinegars. -- Toytoy 10:56, Mar 28, 2005 (UTC)

In Okinawa, they put poisonous snakes (Habu) in strong sake for snake's herbal effects but they are not doing this to eat pickled snake meats. So I'm moving the link to the "See also" section. --Revth 03:11, 2 December 2005 (UTC)

[edit] Good Eats

I saw an episode of "Good Eats" on pickles which mentioned every fact in this article. Which borrowed from which?

[edit] types of pickles

I came here hoping to find information on the various types of pickles, i.e. what makes "Dill pickles, gherkin, bread and butter, kosher dill, sour dills (in original brine), polski ogorki, baby dills, deli pickles, sandwich pickles, relish, pickle cocktail, garlic pickles, polish pickles..." different from one another. Another, and a little more info about different countries' different pickles. Also, ther eis no mention of pickled ginger which is a common side with sushi. Maybe someone can add this? --Mista-X 8 July 2005 05:02 (UTC)

Seconding the above request. In the United States, at least, the distinctions between "dill pickles," "sweet pickles," etc. are crucial. (And "sweet pickles" are very tiny--a fraction of the size of the "pickled cucumber" in the photograph.) Some additional information on types of pickled cucumbers is probably warranted. Seethaki 04:15, 27 June 2007 (UTC)

I added some information on various types of pickles but does anyone know what 'polski ogorki' pickles are? Bluelion 02:50, 19 July 2005 (UTC)
'Polski Ogórki' means 'Polish cucumbers' - literally. I've been living in Lower Silesia in Poland for some 4 years now and I can tell you that around here that expression is meaningless. There are basically 3 varieties of preserved cucmbers; half-salty (preserved in brine with garlic for a couple of weeks), sour (these are the half-salty well after a couple of weeks: canned after brining), and finally those preserved in vinegar. The expression 'Polski ogórki' encompasses at least these three types of pickles.
That's good to know. I suspected that the explaination of 'Polski ogórki' might be something simple like that.Bluelion 17:52, 19 July 2005 (UTC)
Not 'Polski Ogórki' but 'Polskie ogórki' but that expression is in fact meaningless. Three mentioned varieties are: half-salty - 'małosolne', sour - 'kiszone', and those preserved in vinegar - 'konserwowe'. 'Kiszone ogórki', the most popular, does not contain fennel and cummin, but dill and caraway, both very often used in polish cusine while fennel and cummin are practically absent. Oak or cherry leaves are added to make cucumbers crispy (tanning agent). —Preceding unsigned comment added by 83.6.37.27 (talk) 20:11, 8 December 2007 (UTC)

[edit] WWII US pickle percentage

"During World War II, forty percent of the pickles produced in the US went to the armed forces."

Does anyone know the percentage of the population involved in the war? That can change around what this means quite a bit.

About 12% of the population apparently. Rmhermen 04:58, 27 January 2006 (UTC)

[edit] Other Pickle

Pickle can mean anything from lime pickle to branston pickle, there shouldn't be a redirect page to "pickled cucumber" just because that is a slang term for one. Cokehabit 14:05, 25 April 2006 (UTC)

[edit] drinking pickle juice

There are many rumors as to the properties of pickle juice, that is, the juice from packaged pickled cucumbers. It is said to be electrolyte high and function the way sports drinks do. Anybody know anything about this? If salt is an electrolyte, then it's at least that much true. 66.41.66.213 03:52, 27 April 2006 (UTC)

It would be way too salty to be a good sports drink. Amcfreely 03:53, 27 April 2006 (UTC)
It is not so very salty, and it contains a lot of vitamins and minerals, and living bacterias of lactic acid. In Poland it is supposed to cure hangover (similarily sauerkraut juice) —Preceding unsigned comment added by 83.6.37.27 (talk) 20:17, 8 December 2007 (UTC)

[edit] Just USA and Canada?

Having eaten pickled cucumber here in UK all my life, I find the opening para remark "popular ... in USA and Canada" somewhat puzzling - particularly since there are remarks about Napoleon et al in the article itself. A Google reveals that Scandinivia also eats it - among many other European countries. I would prefer that phrase be removed Peter Shearan 06:12, 1 August 2006 (UTC)

[edit] Herbs, Spices, and Seasonings

Why is there a related articles table for Herbs, Spices, and Seasonings? A pickle is none of these (and, as such, does not appear in the table). -Juansmith 16:18, 3 August 2006 (UTC)

I don't know (I guess we should remove it), but you added "Insert formula here" to the top of this talk page, disrupting the formatting. Please be more careful. —Keenan Pepper 08:32, 4 August 2006 (UTC)

[edit] Pickled in BRINE??

What? Brine? How the heck can you pickle anything in brine? You use vinegar to pickle, not brine! All the pickled gherkins in the UK are in vinegar at least.--▫Bad▫harlick♠ 08:50, 20 October 2006 (UTC)

That's quite not true - all pickles use brine. The vinegar is added to give a more sour taste. Personally I prefer pickles without any vinegar, but it's hard to find in the US. In Israel they have two kinds: pickles in salt, and pickles in vinegar, and it's easy to choose which ever you prefer. But even the vinegar pickles have brine too. Ariel. 00:33, 13 February 2007 (UTC)


Most pickles in the US are made with vinegar and brine. When we find pickles here that are made in just brine they are typically "Polish" or in a specialty foods section of the grocer. Pickles are EASILY made with brine or with brine-vinegar. Dachande 02:24, 8 September 2007 (UTC)

[edit] Curative Properties?

I just reverted an edit by 67.139.217.130 (talk) which had some pretty striking unsourced claims. One was:

Pickles are renowned worldwide for their ability to heal certain people. It has been clinically proven that humans with certain DNA combinations can be healed of many illnesses by what was once thought to be the common pickle.

Has any body got any sources for this? If anybody's got a source for this I could see re-adding this to the article. Perhaps in a "Nutrition" section -- probably not the "introduction" where I found it, though. The rest of the edit included some stuff that looked like advertising and some stuff that looked like nonsense, so maybe this belongs in the same bag, but I thought I'd put it up here and see if anyone comments on it. -- Why Not A Duck 23:43, 21 May 2007 (UTC)

[edit] Health and Nutrition

There is nothing in this article about the health benefits or drawbacks of pickles. that is what i would really like to see.

-- It would depend on what the pickle was made with. Cucumbers have some vitamins, as do most vegetables, but are mainly water. When you add salt and vinegar and let sit for many weeks, some of the vitamins leech into the brine. Cucumbers have a mild anti-inflammatory effect, but when coupled with the strong acid of the vinegar.. I don't know that it is really a crucial part of the information about pickles--
are we including (And should we include) nutrition data on all the foods with entries? What about pointing to a nutrional data site, like NutritionData? Any thoughts? Utopienne 15:46, 9 August 2007 (UTC)

The comment that pickles are "rich in vitamin C" conflicts with the cited nutritional information (about 2% DV vitamin C per cuke). Perhaps vitamin K was meant? --153.90.194.27 (talk) 19:35, 24 January 2008 (UTC)

[edit] Vandalism

Someone has replaced the picture of the pickle with George W. Bush. Fix it please and get the IP address. Intranetusa 01:01, 19 August 2007 (UTC)

Done. Thanks for pointing it out. I'd recommend, next time, taking care of it yourself; it's pretty easy. -- Why Not A Duck 01:22, 19 August 2007 (UTC)

[edit] what the hell

who the hell calls them pickled cucumbers, change the article name to pickle so stupid. —Preceding unsigned comment added by 141.157.199.156 (talk • contribs) 27 August 2007

No. -- Why Not A Duck 19:32, 28 August 2007 (UTC)


More accurately... a lot of things can be pickled. In a lot of places, "pickle" means "pickled cucumber" but not everywhere. Calling pickled Cucumbers would violate neutral point of view. Did you know that in the UK, the default flavor of fudge is not chocolate as it is in the US? Dachande 02:26, 8 September 2007 (UTC)


[edit] Ripe ??

You are claiming that pickled cucumbers are mostly made from regular cucumber plant. You are also claiming they are prepared when ripe. Since a regular cucumber is seven inches long and picked cucumbers are about three inches long, they must be picking them off the plant before they are ripe. Eregli bob 01:22, 24 October 2007 (UTC)

Only some pickles are three inches long, while the ones pictured in the article are obviously closer to seven. —Preceding unsigned comment added by 75.69.118.1 (talk) 19:07, 21 November 2007 (UTC)

[edit] Good

Pickles taste good. 1700 Halycon St. (talk) 02:56, 19 April 2008 (UTC)

This space is for discussing the content of the article only. NJGW (talk) 03:17, 19 April 2008 (UTC)

[edit] Vandalism

I keep adding valuable information to this article and it keeps getting deleted. I don't understand. Thangfries

Yeah, sure ya do. NJGW (talk) 01:54, 22 April 2008 (UTC)

I sure do, and I don't understand why it keeps getting deleted people oughta stop being trifling Thangfries —Preceding unsigned comment added by Thangfries (talk • contribs) 22:05, 22 April 2008 (UTC)

Well, if you find notable reliable sources for it that state it in in language indicating that this is important enough to be in an encyclopedia, bring it up here on the talk page and we'll discuss. NJGW (talk) 02:33, 23 April 2008 (UTC)

[edit] dill pickle

Dill pickle redirects here, but isn't clearly defined in the article. is it the same as a "Kosher" dill pickle? i've heard of "Dill pickles" but not "Kosher dill pickles". some explanation is required.. 82.6.96.66 (talk) 14:36, 6 June 2008 (UTC)