# Pickled cucumber

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Small pickled and fermented cucumber

"Dill pickles" redirects here. For Dil Pickles, the *Rugrats* character, see [list of Rugrats characters](/source/List_of_Rugrats_characters).

This article needs more citations. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. Find sources: "Pickled cucumber" – news · newspapers · books · scholar · JSTOR (July 2024) (Learn how and when to remove this message)

Pickled cucumber A deli dill pickle Alternative names Pickle, gherkin Course Hors d'oeuvre Main ingredients Cucumber, brine or vinegar or other solution Variations Cornichon, gherkin Media: Pickled cucumber

A **pickled cucumber** – commonly known as a **pickle** in the United States and Canada and a **gherkin** ([/ˈɡɜːrkɪn/](https://en.wikipedia.org/wiki/Help:IPA/English) [*GUR-kin*](https://en.wikipedia.org/wiki/Help:Pronunciation_respelling_key)) in Britain, Ireland, South Africa, Australia and New Zealand – is a usually small or miniature [cucumber](/source/Cucumber) that has been [pickled](/source/Pickling) in a [brine](/source/Brine_(food)), [vinegar](/source/Vinegar), or other solution and left to ferment. The fermentation process is executed either by immersing the cucumbers in an acidic solution or through [souring](/source/Souring) by [lacto-fermentation](/source/Lacto-fermentation). Pickled cucumbers are often part of [mixed pickles](/source/Mixed_pickles).

## Historical origins

It is often claimed that pickled cucumbers were first developed for workers building the [Great Wall of China](/source/Great_Wall_of_China),[1] though another hypothesis is that they were first made as early as 2030 BC in the [Tigris Valley](/source/Tigris_Valley) of [Mesopotamia](/source/Mesopotamia), using cucumbers brought originally from [India](/source/India).[2]

According to the New York Food Museum, archaeologists believe ancient Mesopotamians pickled food as far back as 2400 B.C. while, centuries later, cucumbers native to India were being pickled in the Tigris Valley.[3] Ancient sources and historians have documented awareness around the nutritional benefits of pickles thousands of years ago as well as the perceived beauty benefits of pickles— Queen [Cleopatra](/source/Cleopatra) of Egypt credited the pickles in her diet with contributing to her health and legendary beauty.[4]

During World War II, the U.S. government recognized the importance of pickles in soldiers' diets and allocated 40% of the nation's pickle production to the armed forces.[5][*[failed verification](https://en.wikipedia.org/wiki/Wikipedia:Verifiability)*]

## Types

Pickled cucumber in glass jar

Pickled cucumbers are highly popular in the [United States](/source/United_States) and are a [delicacy](/source/Delicacy) in [northern](/source/Northern_Europe) and [eastern Europe](/source/Eastern_Europe).[6] Pickled cucumbers are flavored differently in different regions of the world.[6]

### Brined pickles

Brined pickles are prepared using the traditional process of natural fermentation in brine, making them grow sour.[7] The salt concentration in the brine can vary between 20–40 grams per litre (3+1⁄4–6+1⁄2 oz/imp gal; 2+3⁄4–5+1⁄4 oz/US gal). Vinegar is not needed in the brine of naturally fermented pickled cucumbers.

The fermentation process depends on the [Lactobacillus](/source/Lactobacillus) bacteria that naturally occur on the skin of a growing cucumber. These may be removed during commercial harvesting and packing processes. Bacteria cultures can be reintroduced to the vegetables by adding already fermented foods such as [yogurt](/source/Yogurt) or other [fermented milk products](/source/Fermented_milk_product), pieces of [sourdough](/source/Sourdough) bread, or [pickled vegetables](/source/Mixed_pickles) such as [sauerkraut](/source/Sauerkraut).

Japanese *[asazuke](/source/Asazuke)* pickled cucumbers being sold as [street food](/source/Street_food)

Typically, small cucumbers are placed in a glass or ceramic vessel or a wooden barrel, together with various spices. Among those traditionally used in many recipes are [garlic](/source/Garlic), [horseradish](/source/Horseradish), the whole [dill](/source/Dill) stems with umbels and green seeds, white [mustard seeds](/source/Mustard_seed), [grape](/source/Grape), [oak](/source/Oak), [cherry](/source/Cherry), [blackcurrant](/source/Blackcurrant) and [bay laurel](/source/Bay_laurel) leaves, dried allspice fruits, and—most importantly—[salt](/source/Salt#Edible_salt). The container is then filled with cooled, boiled water and kept under a non-airtight cover (often cloth tied on with string or a rubber band) for several weeks, depending on taste and external temperature. Traditionally, stones (also sterilized by boiling) are placed on top of the cucumbers to keep them under the water. The cucumber's sourness depends on the amount of salt added (saltier cucumbers tend to be sourer).

Since brined pickles are produced without vinegar, a film of bacteria forms on top of the brine. This does not indicate that the pickles have spoiled, and the film may be removed. They do not keep as long as cucumbers that are pickled with vinegar and usually must be refrigerated. Some commercial manufacturers add vinegar as a preservative.

### Bread-and-butter

A jar of bread-and-butter pickles

Bread-and-butter pickles are a marinated variety of pickled cucumber in a solution of vinegar, sugar, and spices. They may be chilled as refrigerator pickles or canned. Their name and broad popularity in the United States are attributed[*[according to whom?](https://en.wikipedia.org/wiki/Wikipedia:Manual_of_Style/Words_to_watch#Unsupported_attributions)*] to Omar and Cora Fanning, Illinois cucumber farmers who started selling sweet and sour pickles in the 1920s. They filed for the trademark "Fanning's Bread and Butter Pickles" in 1923 (though the recipe and similar recipes are probably much older).[8] The story to the name is that the Fannings survived rough years by making the pickles with their surplus of undersized cucumbers and [bartering](/source/Barter) them with their grocer for staples such as bread and butter.[9] Their taste is often much sweeter than other types of pickle, due to the sweeter brine they are marinated in, but they differ from sweet pickles in that they are spiced with cilantro and other spices.[*[citation needed](https://en.wikipedia.org/wiki/Wikipedia:Citation_needed)*]

### Gherkin

"Gherkin" redirects here. For other uses, see [Gherkin (disambiguation)](/source/Gherkin_(disambiguation)).

Gherkins are small cucumbers, typically those 3 to 13 cm (1 to 5 in) in length, often with bumpy skin, which are typically used for pickling.[10][11][12] The word *gherkin* comes from early modern [Dutch](/source/Dutch_language) *gurken* or *augurken,* 'small pickled cucumber'.[13]

Cornichons, or baby pickles, are tart [French](/source/French_cuisine) pickles made from gherkins pickled in vinegar and [tarragon](/source/Tarragon). They traditionally accompany [pâtés](/source/P%C3%A2t%C3%A9) and [cold cuts](/source/Cold_cuts).[14][15] Sweet gherkins, which contain sugar in the pickling brine, are also a popular variety.[*[citation needed](https://en.wikipedia.org/wiki/Wikipedia:Citation_needed)*]

The term *gherkin* is also used in the name *West Indian gherkin* for *[Cucumis anguria](/source/Cucumis_anguria)*, a closely related species.[16][17][18] West Indian gherkins are also sometimes used as pickles.[19]

### Kosher dill

Half sour (left) vs "full sour" kosher dill (right)

A "kosher" dill pickle is not necessarily [kosher](/source/Kosher) in the sense that it has been prepared in accordance with [Jewish dietary law](/source/Kashrut). Instead, it is a pickle made in the traditional manner of Jewish New York City pickle makers, with a generous addition of [garlic](/source/Garlic) and [dill](/source/Dill) to natural [salt brine](/source/Brining).[20][21][22]

In New York terminology, a "full-sour" kosher dill is fully fermented, while a "half-sour", given a shorter stay in the brine, is still crisp and bright green.[23]

Dill pickles, whether or not described as "kosher", have been served in New York City since at least 1899.[24]

### Hungarian

In Hungary, while regular vinegar-pickled cucumbers ([Hungarian](/source/Hungarian_language): *savanyú uborka* [\[ˈʃɒvɒɲuː ˈuborkɒ\]](https://en.wikipedia.org/wiki/Help:IPA/Hungarian)) are made during most of the year, during the summer *kovászos uborka* ("leavened pickles") are made without the use of vinegar. Cucumbers are placed in a glass vessel along with spices (usually dill and garlic), water, and salt. Additionally, a slice or two of bread are placed at the top and bottom of the solution, and the container is left to sit in the sun for a few days so the yeast in the bread can help cause a fermentation process.[25]

### Polish and German

The [Polish](/source/Polish_cuisine)- or [German](/source/German_cuisine)-style pickled cucumber ([Polish](/source/Polish_language): *ogórek kiszony* [\[ɔˈɡurɛk kʲiˈʂɔnɨ\]](https://en.wikipedia.org/wiki/Help:IPA/Polish) or *ogórek kwaszony* [\[ɔˈɡurɛk kfaˈʂɔnɨ\]](https://en.wikipedia.org/wiki/Help:IPA/Polish); [German](/source/German_language): *Salzgurken* [\[ˈzaltsɡʊʁkn̩\]](https://en.wikipedia.org/wiki/Help:IPA/Standard_German) [ⓘ](https://en.wikipedia.org/wiki/File:De-Salzgurken.ogg)) was developed in the northern parts of central and eastern [Europe](/source/Europe). It has been exported worldwide and is found in the cuisines of many countries, including the United States, where immigrants introduced it. It is sour, similar to the kosher dill, but tends to be seasoned differently.[*[citation needed](https://en.wikipedia.org/wiki/Wikipedia:Citation_needed)*]

Traditionally, pickles were preserved in wooden barrels but are now sold in glass jars. A cucumber only pickled for a few days is different in taste (less sour) than one pickled for a longer time and is called *ogórek małosolny*, which means "low-salt cucumber". This distinction is similar to the one between half- and full-sour types of kosher dills (see above).[*[citation needed](https://en.wikipedia.org/wiki/Wikipedia:Citation_needed)*]

There are two types of cucumbers in Poland:

- Ogórek kiszony are pickled exclusively in a brine containing [lactic acid bacteria](/source/Lactic_acid_bacteria) (in salted water, without vinegar).

- [Ogórek konserwowy](https://pl.wikipedia.org/wiki/Og%C3%B3rek_konserwowy) (also called *korniszon*)(preserved cucumber) are pickled in a vinegar brine.

### Lime

Lime pickles are soaked in [pickling lime](/source/Pickling_lime) (not to be confused with the [citrus fruit](/source/Lime_(fruit))) rather than in a salt brine.[26] This is done more to enhance texture (by making them crisper) rather than as a preservative. The lime is then rinsed off the pickles. Vinegar and sugar are often added after the 24-hour soak in lime, along with [pickling spices](/source/Pickling_spices). If the rinse is incomplete, the acids will end up too weak to preserve the vegetable, compromising food safety.[27]

The crisping effect of lime is caused by its [calcium](/source/Calcium) content. A safer and more convenient alternative is [calcium chloride](/source/Calcium_chloride), which is neutral and requires no rinsing.[27]

### Kool-Aid pickles

Kool-Aid pickles, or "koolickles", enjoyed by children in parts of the Southern United States, are created by soaking dill pickles in a mixture of powdered [Kool-Aid](/source/Kool-Aid) and pickle brine.[28][29] *[Southern Living](/source/Southern_Living)* reported that fruit punch and cherry Kool-Aid were the most popular flavors for pickling.[30] The flesh of Kool-Aid pickles typically takes on a pink color.[31]

## Nutrition

Similar to pickled vegetables such as [sauerkraut](/source/Sauerkraut), sour pickled cucumbers (technically a fruit) are low in calories. They also contain a moderate amount of [vitamin K](/source/Vitamin_K), specifically in the form of [K1](/source/Vitamin_K1). A 30-gram (1.1 oz) sour pickled cucumber offers 12–16 μg, or approximately 15–20% of the [Recommended Daily Allowance](/source/Recommended_Daily_Allowance), of vitamin K. It also offers 13 kJ (3 kcal) of [food energy](/source/Food_energy), most of which comes from carbohydrate.[32] However, most sour pickled cucumbers are also high in sodium; one pickled cucumber can contain 350–500 mg, or 15–20% of the American recommended daily limit of 2400 mg.[33]

Sweet pickled cucumbers, including bread-and-butter pickles, are higher in calories due to their sugar content; a similar 30-gram (1.1 oz) portion may contain 80 to 130 kJ (20 to 30 kcal). Sweet pickled cucumbers also tend to contain significantly less sodium than sour pickles.[34]

Pickles are being researched for their ability to act as vegetables with high probiotic content. [Probiotics](/source/Probiotics) are typically associated with dairy products, but [lactobacilli](/source/Lactobacilli) species such as *[L. plantarum](/source/Lactobacillus_plantarum)* and *[L. brevis](/source/Lactobacillus_brevis)* has been shown to add to the nutritional value of pickles.[35]

## Serving

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A breaded pickle

Fried pickles

During the [Victorian era](/source/Victorian_era), pickles were considered a luxury food, meaning households that served pickles were wealthy enough to have servants or staff who could prepare pickles. Middle- and upper-class households often served pickles in pickle castors, a glass container in an embellished silver holder. The pickles were served with coordinated silver tongs.[36]

In the United States, pickles are often served as a side dish accompanying meals. This usually takes the form of a "pickle spear", a pickled cucumber cut lengthwise into quarters or sixths. Pickles may be used as a [condiment](/source/Condiment) on a hamburger or other sandwich (usually in slice form) or a [sausage](/source/Sausage) or [hot dog](/source/Hot_dog) in chopped form as [pickle relish](/source/Pickle_relish). Pickles are an ingredient in [Cuban sandwiches](/source/Cuban_sandwich), along with [ham](/source/Ham), [Swiss cheese](/source/Swiss_cheese_(North_America)), and [mustard](/source/Mustard_(condiment)).[37]

Soured cucumbers are commonly used in various dishes—for example, pickle-stuffed meatloaf, potato salad, or [chicken salad](/source/Chicken_salad)—or consumed alone as an appetizer.

Pickles are sometimes served alone as festival foods, often on a stick. This is also done in Japan, where it is referred to as "stick pickle" (一本漬, *ippon-tsuke*).

Dill pickles can be [fried](/source/Frying), typically [deep-fried](/source/Deep-frying) with a [breading](/source/Breading) or batter surrounding the spear or slice. This is a popular dish in the southern US and a rising trend elsewhere in the US.[38]

In Russia and [Ukraine](/source/Ukraine), pickles are used in [rassolnik](/source/Rassolnik): a traditional soup made from pickled cucumbers, pearl barley, pork or beef kidneys, and various herbs. The dish is known to have existed as far back as the 15th century when it was called *kalya*.

In southern [England](/source/England), large gherkins pickled in vinegar are served as an accompaniment to [fish and chips](/source/Fish_and_chips) and are sold from big jars on the counter at a [fish and chip shop](/source/Fish_and_chip_shop), along with [pickled onions](/source/Pickled_onion).[39] In the [Cockney](/source/Cockney) dialect of London, this type of gherkin is called a "wally".[40]

## Etymology

The term *pickle* is derived from the [Dutch](/source/Dutch_language) word *pekel*, meaning *brine*.[41] In the United States and Canada, the word *pickle* alone used as a noun refers to a pickled cucumber (other types of pickled vegetables will be described using the adjective "pickled", such as "pickled onion", "pickled beets", etc.). In the UK *pickle* generally refers to a style of sweet, vinegary [chutneys](/source/Chutney), such as [Branston pickle](/source/Branston_(brand)#Original_pickle), commonly served with a [ploughman's lunch](/source/Ploughman's_lunch).[*[citation needed](https://en.wikipedia.org/wiki/Wikipedia:Citation_needed)*]

The term traditionally used in British English to refer to a pickled cucumber, *gherkin*, is also of [Dutch](/source/Dutch_language) origin, derived from the word *gurken* or *augurken*, meaning *cucumber*.[42][13]

## Gallery

		- Fresh pickling cucumbers for sale in [Kraków](/source/Krak%C3%B3w)

		- Cucumbers in salted water with dill (Poland)

		- German pickles called *[Spreewald gherkins](/source/Spreewald_gherkins)*

		- Cover for 1906 U.S. ragtime piece "Dill Pickles"

		- Large gherkins and pickled onions in a [fish and chip shop](/source/Fish_and_chip_shop) in [London](/source/London)

		- One pickle for individual sale, commonly found in [convenience stores](/source/Convenience_store)

## See also

- [Food portal](https://en.wikipedia.org/wiki/Portal:Food)

- [Glowing pickle demonstration](/source/Glowing_pickle_demonstration) – Scientific demo involving electrocution of pickles

- [List of pickled foods](/source/List_of_pickled_foods)

- [Pickle soup](/source/Pickle_soup) – Soup prepared with pickled vegetables

- [Pickle lifter](/source/Pickle_lifter) – Device for lifting pickled goods from a container

- [Picklesburgh](/source/Picklesburgh) – Annual pickle-themed festival in Pittsburgh

## References

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1. **[^](#cite_ref-22)** ["Judaism 101: Kashrut: Jewish Dietary Laws"](http://www.jewfaq.org/kashrut.htm). [Archived](https://web.archive.org/web/20181225093709/http://www.jewfaq.org/kashrut.htm) from the original on 25 December 2018. Retrieved 11 June 2015.

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1. **[^](#cite_ref-24)** ["DINNER \[held by\] HAAN'S \[at\] "PARK ROW BUILDING, \[NY\]" (REST;)"](https://digitalcollections.nypl.org/items/510d47db-593e-a3d9-e040-e00a18064a99). *[NYPL Digital Collections](/source/NYPL_Digital_Collections)*. 1900. [Archived](https://web.archive.org/web/20150907234615/http://digitalcollections.nypl.org/items/510d47db-593e-a3d9-e040-e00a18064a99) from the original on 7 September 2015. Retrieved 11 June 2015.

1. **[^](#cite_ref-25)** ["Kovászos Uborka"](https://web.archive.org/web/20120722194146/http://www.chew.hu/kovaszos_uborka/). *Chew.hu*. All Hungary Media Group. 22 July 2009. Archived from [the original](http://www.chew.hu/kovaszos_uborka/) on 22 July 2012. Retrieved 24 August 2017.

1. **[^](#cite_ref-26)** ["RecipeSource: Lime Pickles"](http://www.recipesource.com/fgv/pickles/01/rec0113.html). [Archived](https://web.archive.org/web/20150421053822/http://recipesource.com/fgv/pickles/01/rec0113.html) from the original on 21 April 2015. Retrieved 11 June 2015.

1. ^ [***a***](#cite_ref-PSE_27-0) [***b***](#cite_ref-PSE_27-1) ["Crispy Pickles"](https://extension.psu.edu/crispy-pickles). *Penn State Extension*. [Archived](https://web.archive.org/web/20220919194020/https://extension.psu.edu/crispy-pickles) from the original on 2022-09-19. Retrieved 2022-08-15.

1. **[^](#cite_ref-28)** Edge, John T. (9 May 2007). ["A Sweet So Sour: Kool-Aid Dills"](https://www.nytimes.com/2007/05/09/dining/09kool.html). *[The New York Times](/source/The_New_York_Times)*. [Archived](https://web.archive.org/web/20170220144615/http://www.nytimes.com/2007/05/09/dining/09kool.html) from the original on 20 February 2017. Retrieved 23 February 2017.

1. **[^](#cite_ref-29)** Thompson, Kat (2021-12-22). ["We Try TikTok Famous Kool-Aid Pickles"](https://www.thrillist.com/eat/nation/kool-aid-pickles-taste-test). *Thrillist*. [Archived](https://web.archive.org/web/20230618033031/https://www.thrillist.com/eat/nation/kool-aid-pickles-taste-test) from the original on 2023-06-18. Retrieved 2023-06-18.

1. **[^](#cite_ref-30)** Lande, Samantha (September 7, 2022). ["Kool-Aid Pickles"](https://www.southernliving.com/recipes/kool-aid-pickles). *Southern Living*. [Archived](https://web.archive.org/web/20230618033032/https://www.southernliving.com/recipes/kool-aid-pickles) from the original on 2023-06-18. Retrieved 2023-06-18.

1. **[^](#cite_ref-31)** ["Kool-Aid Pickles: A Review"](https://www.pastemagazine.com/food/recipes/kool-aid-pickle-recipe-review). *Paste Magazine*. [Archived](https://web.archive.org/web/20230618033032/https://www.pastemagazine.com/food/recipes/kool-aid-pickle-recipe-review) from the original on 2023-06-18. Retrieved 2023-06-18.

1. **[^](#cite_ref-32)** USDA SR22 ([http://www.nal.usda.gov/fnic/foodcomp/search/](https://www.nal.usda.gov/fnic/foodcomp/search/) [\[1\]](https://www.nal.usda.gov/human-nutrition-and-food-safety/dri-calculator)) – "Pickles, cucumber, sour," (30 g): 0.10 g protein; 0.68 g carbohydrates; 0.06 g fat

1. **[^](#cite_ref-33)** ["Nutrition Facts"](http://www.nutritiondata.com/facts/vegetables-and-vegetable-products/3008/2). [Archived](https://web.archive.org/web/20100413072905/http://www.nutritiondata.com/facts/vegetables-and-vegetable-products/3008/2) from the original on 13 April 2010. Retrieved 11 June 2015.

1. **[^](#cite_ref-34)** ["Nutrition Facts"](http://www.nutritiondata.com/facts/vegetables-and-vegetable-products/3007/2). [Archived](https://web.archive.org/web/20100701030953/http://www.nutritiondata.com/facts/vegetables-and-vegetable-products/3007/2) from the original on 1 July 2010. Retrieved 11 June 2015.

1. **[^](#cite_ref-35)** Tokatli, Mehmet; Gulgor, Goksen; Elmaci, Simel Bagder; Isleyen, Nurdan Arslankoz; Ozcelik, Filiz (17 May 2015). ["In Vitro Properties of Potential Probiotic Indigenous Lactic Acid Bacteria Originating from Traditional Pickles"](https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4460932). *BioMed Research International*. **2015**: 1. [doi](/source/Doi_(identifier)):[10.1155/2015/315819](https://doi.org/10.1155%2F2015%2F315819). [PMC](/source/PMC_(identifier)) [4460932](https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4460932). [PMID](/source/PMID_(identifier)) [26101771](https://pubmed.ncbi.nlm.nih.gov/26101771).

1. **[^](#cite_ref-WongThuras_36-0)** Wong, Cecily; Thuras, Dylan (2021). *Gastro obscura: a food adventurer's guide*. New York: Workman Publishing Company. p. 6. [ISBN](/source/ISBN_(identifier)) [978-1-5235-0219-6](https://en.wikipedia.org/wiki/Special:BookSources/978-1-5235-0219-6).

1. **[^](#cite_ref-37)** [Andrew Huse](/source/Andrew_Huse) (January 1, 2006). ["Welcome to Cuban Sandwich City"](https://web.archive.org/web/20160325214626/http://cigarcitymagazine.com/welcome-to-cuban-sandwich-city/). *Cigar City Magazine, Volume 1, Issue 2*. Archived from [the original](http://cigarcitymagazine.com/welcome-to-cuban-sandwich-city/) on March 25, 2016. Retrieved April 12, 2026.

1. **[^](#cite_ref-fried_38-0)** Zeldes, Leah A. (2 December 2009). ["Eat this! Southern-fried dill pickles, a rising trend"](https://web.archive.org/web/20200106125013/http://www.diningchicago.com/blog/2009/12/02/eat-this-southern-fried-dill-pickles-a-rising-trend/). *Dining Chicago*. Chicago's Restaurant & Entertainment Guide, Inc. Archived from [the original](http://www.diningchicago.com/blog/2009/12/02/eat-this-southern-fried-dill-pickles-a-rising-trend/) on 6 January 2020. Retrieved 2 August 2010.

1. **[^](#cite_ref-39)** Le Vay, Benedict (2005). [*Eccentric Britain: The Bradt Guide to Britain's Follies and Foibles*](https://books.google.com/books?id=NDtK62KVHtQC&q=gherkin%2Bfish%2Band%2Bchip%2Bshop&pg=PA261). Bradt Travel Guides. p. 261. [ISBN](/source/ISBN_(identifier)) [1-84162-011-4](https://en.wikipedia.org/wiki/Special:BookSources/1-84162-011-4). [Archived](https://web.archive.org/web/20230621062335/https://books.google.com/books?id=NDtK62KVHtQC&pg=PA261&q=gherkin%2Bfish%2Band%2Bchip%2Bshop) from the original on 2023-06-21. Retrieved 2023-06-21.

1. **[^](#cite_ref-40)** Dale, Rodney (2000). [*The Wordsworth Dictionary of Culinary & Menu Terms*](https://books.google.com/books?id=zUEMh06i2J4C&q=gherkin%2B%2522wally%2522&pg=PA460). Wordsworth Editions Ltd. p. 460. [ISBN](/source/ISBN_(identifier)) [1-84022-300-6](https://en.wikipedia.org/wiki/Special:BookSources/1-84022-300-6). [Archived](https://web.archive.org/web/20230621062337/https://books.google.com/books?id=zUEMh06i2J4C&pg=PA460&q=gherkin%2B%2522wally%2522) from the original on 2023-06-21. Retrieved 2023-06-21.

1. **[^](#cite_ref-etym_41-0)** Online Etymology Dictionary. ["Pickle"](http://www.etymonline.com/index.php?allowed_in_frame=0&search=pickle&searchmode=none). Douglas Harper. [Archived](https://web.archive.org/web/20140702042304/http://www.etymonline.com/index.php?allowed_in_frame=0&search=pickle&searchmode=none) from the original on 2 July 2014. Retrieved 26 October 2012.

1. **[^](#cite_ref-etym2_42-0)** Online Etymology Dictionary. ["gherkin"](https://www.etymonline.com/word/gherkin). Douglas Harper. [Archived](https://web.archive.org/web/20201020035543/https://www.etymonline.com/word/gherkin) from the original on 20 October 2020. Retrieved 20 February 2020.

### General sources

- Battcock, Mike; Azam-Ali, Sue (1998). [*Fermented Fruits and Vegetables: A Global Perspective*](http://www.fao.org/docrep/x0560E/x0560e11.htm). Rome: [Food and Agriculture Organization of the United Nations](/source/Food_and_Agriculture_Organization_of_the_United_Nations). [ISBN](/source/ISBN_(identifier)) [92-5-104226-8](https://en.wikipedia.org/wiki/Special:BookSources/92-5-104226-8). [OCLC](/source/OCLC_(identifier)) [41178885](https://search.worldcat.org/oclc/41178885).

- Cross, Nanna (2006). "Pickle Manufacturing in the United States: Quality Assurance and Establishment Inspection". In Hui, Yiu H. (ed.). [*Handbook of Food Science, Technology, and Engineering*](https://books.google.com/books?id=brdM8-ahRg4C&pg=SA70-PA1). Vol. 2. Taylor & Francis Group. pp. 70/1–70/12. [ISBN](/source/ISBN_(identifier)) [0-8493-9848-7](https://en.wikipedia.org/wiki/Special:BookSources/0-8493-9848-7).

- Elkner, Krystyna (2016). ["Jakość ogórków kiszonych"](http://www.ho.haslo.pl/article.php?id=1828) [Quality of pickled cucumbers]. *Hasło Ogrodnicze* (in Polish) (8). Kraków: Plantpress.

- Fleming, H.P.; McFeeters, R.F.; Breidt, F. (2001). "Fermented and Acidified Vegetables". In Downes, Pouch; Ito, Keith (eds.). [*Compendium of Methods for the Microbiological Examination of Foods*](http://fbns.ncsu.edu/USDAARS/Acrobatpubs/P287-321/P295.pdf) (PDF). Washington, DC: American Public Health Association. pp. 521–532.

- Frazier, William C.; Westoff, Dennis C.; Vanitha, K.N. (1971). [*Food Microbiology*](https://books.google.com/books?id=7biaBAAAQBAJ&pg=PT338). McGraw-Hill Education. [ISBN](/source/ISBN_(identifier)) [93-392-0322-4](https://en.wikipedia.org/wiki/Special:BookSources/93-392-0322-4).

- Marks, Gil (2008). [*Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World*](https://books.google.com/books?id=Lb3MVYVp_9sC&pg=PT105). Hoboken, NJ: Wiley Publishing. [ISBN](/source/ISBN_(identifier)) [978-0-7645-4413-2](https://en.wikipedia.org/wiki/Special:BookSources/978-0-7645-4413-2).

- Osińska, Jadwiga (1950). *Ogórki kiszone* [*Pickled cucumbers*] (in Polish). Warszawa: Państwowe Wydawnictwa Techniczne.

- Swain, Manas Ranjan; Anandharaj, Marimuthu; Ray, Ramesh Chandra; Parveen Rani, Rizwana (2014). ["Fermented Fruits and Vegetables of Asia: A Potential Source of Probiotics"](https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4058509). *Biotechnology Research International*. **2014** 250424. Hindawi Publishing Corporation. [doi](/source/Doi_(identifier)):[10.1155/2014/250424](https://doi.org/10.1155%2F2014%2F250424). [ISSN](/source/ISSN_(identifier)) [2090-3146](https://search.worldcat.org/issn/2090-3146). [PMC](/source/PMC_(identifier)) [4058509](https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4058509). [PMID](/source/PMID_(identifier)) [25343046](https://pubmed.ncbi.nlm.nih.gov/25343046).

- ["The Pickle Wing"](http://www.nyfoodmuseum.org/). New York: The NY Food Museum.

- Wacher, Carmen; Díaz-Ruiz, Gloria; Tamang, Jyoti Prakash (2010). ["Fermented Vegetable Products"](https://books.google.com/books?id=MJTLBQAAQBAJ&pg=PA149). In Tamang, J.P.; Kailasapathy, Kasipathy (eds.). *Fermented Foods and Beverages of the World*. Taylor & Francis Group. pp. 151–190. [ISBN](/source/ISBN_(identifier)) [978-1-4200-9496-1](https://en.wikipedia.org/wiki/Special:BookSources/978-1-4200-9496-1).

## External links

- The dictionary definition of [*pickle*](https://en.wiktionary.org/wiki/pickle) at Wiktionary

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Adapted from the Wikipedia article [Pickled cucumber](https://en.wikipedia.org/wiki/Pickled_cucumber) by Wikipedia contributors ([contributor history](https://en.wikipedia.org/wiki/Pickled_cucumber?action=history)). Available under [Creative Commons Attribution-ShareAlike 4.0 International](https://creativecommons.org/licenses/by-sa/4.0/). Changes may have been made.