There’s no denying that pickles and cucumbers look similar; they’re also both delicious and crunchy. That may leave you wondering, ‘Are they the same?’ or ‘If they are different then in what ways?’.
Though the most common pickles are made from cucumbers, this does not mean that they’re exactly the same. This article takes a closer look at pickles and cucumbers which will definitely help to answer these and more of your questions regarding the two foods.
Table of Contents
What Are Cucumbers?
Many people tend to label cucumbers as a vegetable because they’re commonly eaten and paired with other vegetables. However, botanically speaking, cucumber is considered a fruit because it grows from a flower and has seeds.
The types of cucumbers include those reserved for slicing or pickling as well as burpless cucumbers. The burpless variety contains decreased levels of the chemical compound cucurbitacin. They are said to be less bitter with a decreased likelihood of burping, hence the name.
Any cucumber can be pickled. Nonetheless, pickling cucumbers got their name because as compared to slicing cucumbers, they’re shorter, thicker and have bumpy skin which make them ideal for pickling. The top pickling varieties are called Gherkins and Kirby.
What Are Pickles?
Pickles are derived from a process whereby foods are preserved by being stored in vinegar or fermented in brine. In the UK and many other English-speaking territories, pickles are any foods preserved in jars. In the US, a pickle is what others would typically refer to as a gherkin. In other words, basically a gherkin that has been pickled.
Are Cucumbers Vegetables or Fruits?
What do cucumbers, zucchini, melons, and pumpkins all have in common? Well, they form part of the same family and all start growing from vines.
For cucumbers, flowers begin to grow and then seeds form while covered by the typically large leaves of the plant. Therefore, botanically speaking, cucumbers are classified as fruits because they grow from a flower and have seeds.
Health Benefits
Here are some of the health benefits to be derived from eating cucumbers:
- They contain a large variety of good antioxidants which help to prevent diseases
- The high water content keeps you hydrated, satisfied and refreshed.
- They’re a low-calorie food that’s high in water which works well for most diets and may help to promote weight loss.
What is Pickling?
Pickling is one of the most common ways of preserving food. The process involves storing food in a liquid, usually vinegar or salt brine, which preserves it for months. It’s often done with foods that are already fresh. For quick results and optimum flavor, its best to pickle small thinly slices foods.
What Can Be Pickled?
Vegetables tend to be the go-to foods when it comes to pickling. Other foods that are commonly pickled include fish, fruits and even eggs.
More specifically, the most popularly pickled food is cucumbers. Pickled cucumbers have a variety of names often influenced by the size and type of cucumbers used. Some names you will see often include cornichons, dill, gherkins as well as brand and butter.
Nutrition in Cucumbers vs Pickles
The biggest nutritional variation between cucumbers and pickles occurs as a result of the fermentation process involved in pickling. When pickled, bacteria from the fermentation adds nutrients to the pickles. In some instances, these nutrients in pickles can aid in relieving symptoms of chronic diseases.
On the other hand, pickles contain high levels of sodium. If you require a low sodium diet then cucumbers are your best option.
What Are Gherkins?
The name ‘gherkin’ is derived from the Dutch word ‘gurken’ meaning a small, pickled cucumber. They tend to be between one and two inches long and are also referred to as baby cucumbers.
Difference Between Pickles and Gherkins
The difference between pickles and gherkins is the level of maturity. Cucumbers that have fully matured can be pickled. On the other hand, gherkins refer to the use of immature cucumbers in the pickling process.
How to Pickle Cucumbers with Vinegar
Vinegar is used to pickle fresh foods due to its very acidic nature which kills any harmful micro-organisms on the foods thereby preserving it. Water and salt are added to the vinegar as well. This method is easy and produces crispy, juicy pickles in a couple of hours. Add a few spices and herbs of your own if trying this at home.
How to Pickle Cucumbers with Salt
The second method of pickling is done with brine made primarily of salt and water. A bit of sugar is also added to the liquid mixture which helps the food to ferment producing delicious pickles that last for months. As mentioned earlier, feel free to add your own flavorings if trying this at home.
Summary
The main detail that differentiates cucumbers from pickles is the way in which they are eaten. Cucumbers are consumed raw while pickles are fermented and preserved in vinegar or brine giving it a distinct taste.
All the same, they’re both delicious, versatile and can be used in a variety of dishes including salads, sandwiches and more.
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Ingredients
- 1 medium cucumber
- ½ cup water
- ½ cup rice vinegar
- 1 tablespoon sugar
- 1 ½ teaspoons fine sea salt
- 20 twists of freshly ground black pepper
- 2 leafy sprigs of fresh dill roughly chopped (about ¼ cup)
- 2 cloves garlic peeled and smashed
- 1 bay leaf
Instructions
- Slice the cucumber into thin rounds, about ⅛-inch thick. Set aside.
- Combine the water, vinegar, sugar, salt, and black pepper in a mixing bowl.
- Stir until the sugar and salt has dissolved into the liquid, about 1 minute. Set aside.
- Place the cucumbers into a jar about 3 to 4 inches in diameter.
- Top the cucumbers with the dill bay leaf, and garlic.
- Pour the liquid over the cucumbers so they’re fully submerged.
- Cover and refrigerate for at least 1 hour. These pickles will keep for up to 3 weeks in the refrigerator.
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