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pickle

Appeared in France in the 16th century, where it is already consumed in salt and vinegar as a condiment, the pickle flourished in the Yonne valley from the second half of the 19th. Until the 1950s, the culture of the pickle was however only a extra side for families, who cultivated a few ranks in their vegetable patch and sold them to the conserving side of the 'Extra fi n', small and crunchy, which the French love.

When to eat ?

When to eat ?

High season Beginning or End of Season Not the season

Recipe Suggestion

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Nutrition
Values per 100 grams

Calories
28 Cal
Lipids
0 G
Cholesterol
0 Mg
Sodium
551 Mg
Potassium
108 Mg
Carbohydrates
3 G
Protein
1 G
Sugars
2 G
Vitamin B
0 Mg
Vitamin C
0 Mg
Iron
0 Mg
Magnesium
9 Mg
Food fibers
2 G
Calcium
32 Mg

FAQ

How is a pickle ?
Part of the cucurbit family, the pickle is a harvested cucumber from it to reach 5 to 8 cm long before it reaches its maturity. The pickle is then put to macerate in vinegar.
How to prepare a big pickle ?
- Start by washing the pickle and remove the ends. - Cut the pickle into thin slices, about 3-4 mm thick. You can use a knife or a mandolin to get regular slices. - In a bowl, mix 1 cup of white vinegar, 1 cup of water, 1 tablespoon of sugar, 1 tablespoon of salt and a few pepper grains. - Place the pickle slices in a sterilized jar and cover them with the preparation of vinegar. - Close the jar and place it in the refrigerator for at least a week before consuming them.
How to pickle aneth ?
To pick up dill, use coarse salt to prepare the brine. To keep your pickles for a long time, favor white vinegar with a level of acidity suitable for conservation. Add 1 bit of dill to your preparation. Mustard and coriander seeds can also be added.
How to make big sour pickles ?
After soaking in a large volume of water and coarse salt, blanch the large pickles for 3 minutes in a mixture of water, vinegar, sugar and salt. Place the pickles in sterilized jars and sprinkle them with boiling salum. Macerate for a fortnight in a dark, dry and ventilated place.
What a difference between cucumber and pickle ?
Measuring 5 or 8 cm long, the pickle is distinguished by its bitter flavor, its firmer and crunchy texture than that of cucumber. He rarely eats believed. Can measure up to 30 cm long, the cucumber is softer and more flexible than the pickle.
What are the benefits of the pickle ?
Consumed at the start of meals, the pickle facilitates digestion and promotes intestinal transit. It also fights against certain cancers and prevents cardiovascular disease.

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Index of Ingredients