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Pickling with brine, sugar, vinegar, and spices creates various flavored products from cucumbers and other foods. [22] 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.
A pickled cucumber – commonly known as a pickle in the United States, Canada and Australia and a gherkin (/ ˈ ɡ ɜːr k ɪ n / GUR-kin) in Britain, Ireland, South Africa, and New Zealand – is a usually small or miniature cucumber that has been pickled in a brine, vinegar, or other solution and left to ferment.
The fruit's taste has been compared to a combination of banana and passionfruit, [9] cucumber and zucchini [4] or a combination of banana, cucumber and lime. [10] A small amount of salt or sugar can increase the flavor, but the seed content can make eating the fruit less convenient than many common fruits.
English cucumbers are much wider and longer than Persian cucumbers, but they both have a mild, sweet, and delicious flavor, so feel free to substitute them for each other in any recipe. Read the ...
In the first of his mesmerizing cucumber salads to go viral, he begins by saying, “Sometimes you need to eat an entire cucumber,” and then proceeds to mandoline-slice a whole English seedless ...
Cucumber juice. Cucumber juice is the juice derived from cucumbers produced by squeezing or pressing it. [1] Cucumbers are 98% water. [2]Cucumber juice is used in beverages such as cocktails like the Bloody Mary, [3] dishes such as cucumber soup, [4] and in dips and salad dressings, such as green goddess dressing. [5]
Cucumis is a genus of twining, tendril-bearing plants in the family Cucurbitaceae which includes the cucumber (Cucumis sativus), true melons (Cucumis melo, including cantaloupe and honeydew), the horned melon (Cucumis metuliferus), and the West Indian gherkin (Cucumis anguria).
0.5 grams of sugar One serving of pickles is about 1 ounce, which is equivalent to one spear or one-third of a large, whole dill pickle, registered dietitian nutritionist Frances Largeman-Roth ...