Difference between revisions of "Pickle"
Jump to navigation
Jump to search
(rm red links) |
m |
||
| Line 3: | Line 3: | ||
Foods commonly pickled include [[cucumber]]s, gherkins, [[eggs]], [[onion]]s and [[cabbage]]. | Foods commonly pickled include [[cucumber]]s, gherkins, [[eggs]], [[onion]]s and [[cabbage]]. | ||
| + | |||
| + | Pickled cucumbers are frequently flavored with [[dill]]. In the United States, a "pickle" refers to a pickled cucumber. | ||
A "kosher dill pickle" is made from cucumbers in the traditional manner of Jewish New York City pickle makers, soaking the cucumbers in a natural salt brine with garlic and dill added. | A "kosher dill pickle" is made from cucumbers in the traditional manner of Jewish New York City pickle makers, soaking the cucumbers in a natural salt brine with garlic and dill added. | ||
Revision as of 07:15, February 4, 2015
A pickle is any foodstuff that has been preserved by anaerobic fermentation in brine or marinating and subsequent storage in an acid solution such as vinegar.
Foods commonly pickled include cucumbers, gherkins, eggs, onions and cabbage.
Pickled cucumbers are frequently flavored with dill. In the United States, a "pickle" refers to a pickled cucumber.
A "kosher dill pickle" is made from cucumbers in the traditional manner of Jewish New York City pickle makers, soaking the cucumbers in a natural salt brine with garlic and dill added.