Dill pickles
Dill Pickles
Dill Pickles (/dɪl pɪkəlz/) are a type of pickled cucumber prepared using fresh dill weed and/or dill seeds. The term "dill pickle" is primarily used in the United States and Canada.
Etymology
The term "dill pickle" is derived from the use of the herb dill in the pickling process. The word "dill" comes from the Old English 'dylle', meaning to soothe or lull, while "pickle" comes from the Dutch word 'pekel', meaning brine.
Preparation
Dill pickles are prepared by immersing cucumbers in a solution of vinegar, water, salt, and dill. The cucumbers are then left to ferment for a period of time, which can range from a few hours to several weeks. The dill imparts a distinctive and refreshing flavor to the pickles.
Varieties
There are several varieties of dill pickles, including:
- Kosher dill: This variety is prepared with garlic and has a tangy flavor.
- Polish dill: This variety is prepared with more spices and has a spicier flavor.
- German dill: This variety is prepared with mustard seeds and has a more robust flavor.
Health Benefits
Dill pickles are low in calories and fat, and they are a good source of vitamin K. However, they are high in sodium, which can contribute to high blood pressure if consumed in excess.
Related Terms
External links
- Medical encyclopedia article on Dill pickles
- Wikipedia's article - Dill pickles
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