Pickles are cucumbers that have been soaked in brine (water, vinegar, and salt) mixed with spices. As cucumbers soak in the mixture, they transform into pickles. The word \u201cpickle\u201d comes from the Dutch word pekel or the German word p\u00f3kel, meaning \u201csalt\u201d or \u201cbrine.\u201d
In the United States, the word \u201cpickle\u201d refers to a cucumber that has been preserved in vinegar and spices. <\/p>\n \n
A pickle is a cucumber that has been soaked in brine (water, vinegar, and salt) mixed with spices. As cucumbers are a type of gourd, many people believe that pickles are vegetables. However, others argue that since pickles are cucumbers that have been altered by an external process (pickling), they are not technically vegetables. <\/p>\n \n
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Pickles are cucumbers that have been soaked in brine (water, vinegar, and salt) mixed with spices. As cucumbers are a type of gourd, pickles can technically be considered a vegetable. \n\n However, cucumbers and other gourds are not commonly grouped with vegetables like tomatoes, carrots, and lettuce.
This is likely because gourds are mostly water and have a very mild flavor. \n\n In the United States, the Food and Drug Administration (FDA) defines pickles as ” cucumbers preserved in vinegar and spices”. They must be made from cucumbers that are at least 1 3\/8 inches in diameter.
Smaller cucumbers are typically classified as gherkins.\n\n So, while pickles are technically vegetables, they are not generally considered as such. <\/p>\n \n
A pickle is not a raw vegetable. Pickles are cucumbers that have been treated in an acidic vinaigrette. <\/p>\n \n
A pickle is a cucumber that has been soaked in brine (water, vinegar, and salt) mixed with spices. As cucumbers are a good source of vitamins K and C, as well as copper and manganese, pickles made from cucumbers are also a good source of these nutrients. In addition, pickles may also contain some B vitamins and iron. <\/p>\n \n