Difference between revisions of "Pickle"
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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. | ||
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[[Category : Food Storage]] | [[Category : Food Storage]] | ||
[[Category : Permaculture]] | [[Category : Permaculture]] | ||
[[Category : Gardening]] | [[Category : Gardening]] | ||
Revision as of 20:51, 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.