Gherkins, also called cornichons, baby dills, or baby pickles, are small, whole, unsliced cucumbers, typically those 1 inch (2.5 cm) to 5 inches (13 cm) in length, often with bumpy skin, and pickled in variable combinations of brine, vinegar, spices, and sugar. The liquid made from pickling is called “pickle juice.” Gherkin The process of pickling led to the use of paraffin wax as a seal for jars used to preserve pickled and other preserved foods, and to the Mason jar made from thick glass able to tolerate high temperatures used in processing pickles and other foods for long-term shelf-life. Color can vary from creamy yellow to pale or dark green. Compared to slicers, picklers tend to be shorter, thicker, less regularly shaped, and have bumpy skin with tiny white or black-dotted spines. Those cucumbers intended for pickling, called picklers, grow to about 7 to 10 cm (3 to 4 in) long and 2.5 cm (1 in) wide. Although any cucumber can be pickled, commercial pickles are made from cucumbers specially bred for uniformity of length-to-diameter ratio and lack of voids in the flesh. Pickling with brine, sugar, vinegar, and spices creates various, flavored products from cucumbers and other foods. Smaller slicing cucumbers can also be pickled. This variety may also be called a “telegraph cucumber”, particularly in Australasia. Sometimes these are known as English cucumbers. Slicers in other countries are smaller and have a thinner, more delicate skin, often having fewer seeds and being sold in a plastic skin for protection. Slicers grown commercially for the North American market are generally longer, smoother, more uniform in color, and have a much tougher skin. They are mainly eaten in the unripe green form, since the ripe yellow form normally becomes bitter and sour. The main varieties of slicers mature on vines with large leaves that provide shading. Slicing cucumberĬucumbers grown to eat fresh are called slicing cucumbers. Cucumber varietiesĬucumbers are classified into three main cultivar groups: “slicing”, “pickling”, and “burpless”. Cucumber is primarily eaten immature, and they’re typically harvested at 8–12 days post-pollination, while fruit ripening and seed maturity is at ~30–35 days post-pollination 4. Though Phytophthora capsici infects vegetative tissues in most crops, in cucumber, the fruits are the primary target of infection 3. Cucumber is susceptible to fruit rot caused by the oomycete pathogen, Phytophthora capsici 2. Many different types of cucumber are traded on the global market. The cucumber is originally from South Asia, but now grows on most continents. Cucumber is a creeping vine that bears cucumiform fruits but are eaten as vegetables. Cucumber is widely consumed fresh in salads or fermented (pickles) or as a cooked vegetable. Cucumbers.Summary of Cucurbitacins What is a cucumberĬucumber (Cucumis sativus L.) is a widely cultivated fruit and it’s a member of the Cucurbitaceae family, which includes species with therapeutic potential such as melon, squash, and pumpkin 1. Vitamin K: fact sheet for health professionals. National Institutes of Health Office of Dietary Supplements. Oral allergy syndrome (OAS) or pollen fruit syndrome (PFS). Folate fact sheet for health professionals.Īmerican Academy of Allergy Asthma & Immunology. How potassium can help control high blood pressure. Dietary fiber, atherosclerosis, and cardiovascular disease. Dehydrated? These 7 foods will satisfy your thirst and hunger. Exploring the molecular targets of dietary flavonoid fisetin in cancer. Syed DN, Adhami VM, Khan N, Khan MI, Mukhtar H. prophetarum through bioassay-guided fractionation. Isolation of anticancer constituents from Cucumis prophetarum var. doi:10.1007/s0039-0Īlsayari A, Kopel L, Ahmed MS, Soliman HSM, Annadurai S, Halaweish FT. ![]() High intake of dietary fibre from fruit and vegetables reduces the risk of hospitalisation for diverticular disease. Mahmood MW, Abraham-Nordling M, Håkansson N, Wolk A, Hjern F.
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