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All about “Gherkin / Gerkin Pickle”

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The pickle is a variety of small cucumber that we eat, still green, candied in vinegar most of the time. The pickle is a very used condiment; in the kitchen which can be relieved dishes or replace salt in some preparations. Its fermentation makes it a very digestible food, consumed for millennia.


    • Rich in water;
    • Low in calories;
    • Rich in salt;
    • Help in digestion;
  • Light laxative.

What is pickle?

Identity card pickle

  • Type: Cucumber
  • Season: Harvested in June
  • Family: Cucurbitaceae
  • Origin: Himalayas and India
  • Color: Green.

Characteristics of the pickle

During the harvest , the pickle is small, green in color and very firm.

Differences with similar foods

The pickle is a close cousin of the cucumber. Their main difference is that the pickle is picked before it matures.

Nutritional values

For 100g pickles:

Protines 0.7
Lipids 0.1 g
Carbohydrates 2.1 g
Water 93 g

5 benefits of pickle: why eat it?

  1. The pickle is low in calories, so it can be eaten as part of a weight loss.
  2. Pickles are high in salt, so be careful & agrave; their consumption in the case of a low-salt diet.
  3. The acidity pickles will help & agrave; digestion and stimulate intestinal transit.
  4. The beta-carot contained in pickles helps protect tissues from oxidative stress and prevent cardiovascular disease as well as some cancers.
  5. Choosing the right pickleSummer, pickles can be found at market stalls to make your own jars. Choose the small and firm ones.

    The different varieties of pickles

    We can find different types of jars of pickles. In France, small pickles are generally consumed in salt and vinegar, while in Russia, for example, they are larger and are stored in a sweet and sour liquid. </ p>

    Keep the pickle well

    Realize your canned food immediately after purchase your pickles so they don’t soften.

    For store pickles, be sure & agrave; respect the date and conditions of storage indicated on the label.

    Pickle preparation

    Some recipes with the pickle

    • Store in brine, it is eaten as such, as a condiment;
    • It accompanies cold meats;
    • It tastes delicious in sandwiches;
    • It saves certain sauces such as gribiche sauce;
    • It gives crunchiness in salads.


    • Pickles are rich in salt; delete in case of a low salt diet.
    • Because of the vinegar, it is not recommended; to people suffering from ulcers & agrave; the stomach or being subject to agrave; gastritis or alteration of the lining of the mouth.

    History of the pickle

    The pickle is a millennial vegetable cultivated in the Himalayas and India.
    China is the main consumer and the countries of Northern and Eastern Europe are also very fond of it.

    For further

    Cultivation of pickles

    To plant pickles in your garden, you must first plant seedlings in the greenhouse or in the ground when any period of frost arises 39; is more & agrave; to fear. They appreciate the deep, loose and fertile soils and good exposure to the sun.

    Then mulch and irrigate without wetting the leaves and protect the plants with a veil of forcing because this plant is very sensitive to cold.

    Pickles are also sensitive to slugs, snails and certain diseases that can cause serious damage.

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