21 July 2015
What Is A Gherkin?Gherkin is a fruit from the plant Cucumis sativus. Pickled cucumber is also known as Gherkin.
It is a small, prickly, baby cucumber having all the nutritional benefits that cucumbers offer. As cucumbers of a particular size are needed to make pickled cucumber, a cultivar of the commercial cucumber, Cucumis sativus, is especially developed and grown for the purpose. Gherkins are also called pickled cucumbers in the U.K. and Australia while in the U.S. and Canada they are known as Pickles. Also called cornichon in French Gherkin is also known as horned cucumber, crumpling and guerkin. When flavored with dill herb Gherkin is called Deli pickle. |
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About Gherkin, Pickle or Pickled CucumberGherkins are very small in size when picked for pickling, about 1 to 3 inches in length. They are soaked in brine or vinegar, packed and allowed to ferment.
Having a taste between a lemon and watermelon, gherkins are crunchy and crispy in texture with a sweet-sour flavor. Gherkins are usually eaten cold. They are not cooked as they lose their flavor very fast. Just like pickles they are an accompaniment to other foods. Gherkins may also be consumed as an appetizer before meals or often as a snack with cheese and crackers. They may be wedged in sandwiches and are even used to spice up burgers and tortillas. Smaller gherkins are preferred in Europe while the USA and Russia have a demand for slightly larger ones. Though Gherkins are now used in many cuisines and cultures they were initially associated with Eastern and Central European cuisine. Gherkin is a popular snack in Europe, Australia and the West.
The West Indian Burr GherkinGherkins also sometimes mean the West Indian Burr Gherkin, the cucumber from the plant - Cucumis anguria - which is also edible.
The cucumbers of this plant are pickled when they are at a maximum length of 4 cms. When they grow longer than this the cucumbers become bitter and have an unpleasant taste. But, for all practical purposes, the pickle mixtures that are commercially sold are made from the immature fruits of the cultivar of the Cucumis sativus plant. Gherkin ProductionChina and India are the largest producers of Gherkins in the world followed by Turkey.
In the USA, florida state produces the most gherkins. India is today the finest gherkin cultivator and exporter. Nutritional Value Of GherkinsSince gherkins are consumed in a small quantity the nutritional value they provide is low.
However they contain high levels of sodium, about 2 grams per 100 grams of gherkins. How Are Gherkins Prepared?The crooked, damaged, worm infested gherkins are first removed. The stalks and flower remnants too are removed.
They are then brushed to remove the excess hair and pickles and then washed. Gherkins are then covered with salt for 24 hours during which time they lose their water which is drained out. Next they are put in vinegar and allowed to remain in it for 3-4 weeks. The vinegar gets absorbed by the gherkins. Preservatives and spices like rosemary, thyme, tarragon, mustard seeds, onion flakes, black pepper, garlic, red chillies, coriander, dill and vine leaves are added as per the need and requirement of the particular place where they would be shipped. About Sweet GherkinsSugar is usually added to vinegar or brine. They may provide some nutrients but are high in sugar with a small gherkin having almost 3 grams of sugar while a medium sized gherkin contains about 4.5 grams of sugar and the large one about 6.5 grams.
Also, to keep in mind is the high sodium content of gherkins as well.. A small one provides about 69 mg sodium, a medium one 114 mg and a large one about 160 mg sodium. It is advised to go easy on sweet gherkins and consume them in moderation. Easy Home Recipe To Pickle Gherkins |
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