Pickles are cucumbers that have been pickled in vinegar or brine. The act of pickling cucumbers has been performed since antiquity. A specific type of cucumber that is short and light is planted for pickling.Know More
Ancient civilizations saw nutritional value in pickles. They were also known to be a favorite snack of Queen Elizabeth I. Pickles are low in calories and are a source of vitamin K. Due to the pickling process, they can be high in sodium.
Several types of cucumbers are used to make pickles. The standard variety used is the Burr Gherkin. The French pickle, Cornichon, is made from tart, small gherkins pickled in a mixture of vinegar and tarragon. A "kosher" dill pickle refers to a pickle that is traditionally made by Jewish pickle makers in New York City using salt brine, dill and garlic.Learn more about Fruits & Veggies
A medium cucumber contains 9 grams of carbohydrates, including the peel. Without the peel, it contains 4 grams of carbohydrates. Although they are low in carbohydrates and general nutrients, cucumbers are refreshing due to their high water content.Full Answer >
The precursors of modern strawberries came from both North America and South America. Explorers brought an early version of the strawberry from the Virginia area of North America to France in the 1500s, while another Frenchman spotted a different form of strawberry in what is now Chile in the 1700s.Full Answer >
Garlic turns blue in vinegar due to the sulfur compounds within it reacting with minute traces of copper in the vinegar. This reaction forms copper sulfate, which is a blue or blue-green compound. The garlic is still safe to eat after it has turned blue unless there are other signs of spoilage.Full Answer >
Apple cider vinegar is useful in stews, chutneys and marinades and in pickling. This vinegar can also improve the flavor of condiments, juices and dressings.Full Answer >