Pickle
Pickle
Pickle (/ˈpɪkəl/), from the Dutch word pekel, meaning brine, is a term used in many English-speaking countries to refer to pickled cucumbers (cucumis sativus), or to the pickling process itself.
Etymology
The word "pickle" comes from the Dutch pekel, involving the process of preserving food in a brine or vinegar mixture. The term was first used in English in the late 14th century, from the Middle Dutch pekel, meaning 'pickle; brine'.
Process
The pickling process typically involves submerging the cucumbers in a solution of vinegar, water, and sometimes sugar, often along with various spices. This process is known as brining. The acidity or salinity of the solution, along with the temperature of fermentation, determines the end product.
Types
There are many types of pickles, including dill pickles, bread and butter pickles, and sweet pickles. Each type varies in its use of spices, types of vinegar, and the process by which they are made.
Health Benefits
Pickles have various health benefits. They are a good source of probiotics due to the fermentation process they undergo. They also contain vitamin K, which is important for bone health.
Related Terms
External links
- Medical encyclopedia article on Pickle
- Wikipedia's article - Pickle
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