User:Kpalion/Pickled cucumber

Pickled cucumber

Fermented dill pickles
Alternative names	Pickle, gherkin
Main ingredients	Cucumbers, brine or vinegar

A pickled cucumber is a cucumber that has been pickled by lactic fermentation, usually in brine, by acidification in a vinegar solution or by a combination of both methods.

Preparation

Regional variants

Himalayas

• Khalpi in Nepal, Sikkim and Darjeeling Hills

Other regions

• Oi sobagi and oiji, oikimchi in Korea
• Kyuri zuke in Japan
• Torshi khiar in Egypt
• West Indian gherkin
• Mexican sour gherkin

Sources

• Amin, Adnan; Saqib, Najmus; Azhar, Mudassir; Sofi, Faisal Rashid; Nayak, Prakash Chandra; Sabha Nissar, K. (2013). "Pickling of Sea Foods for Commercial Utilization in Developing Countries". In Srivastava, Yashi (ed.). Advances in Food Science and Nutrition. Science And Education Development Institute, Nigeria. pp. 122–144. ISBN 978-978-52231-6-3.
• Battcock, Mike; Azam-Ali, Sue (1998). Fermented Fruits and Vegetables: A Global Perspective. Rome: Food and Agriculture Organization of the United Nations. ISBN 92-5-104226-8. OCLC 41178885.
• Cross, Nanna (2006). "Pickle Manufacturing in the United States: Quality Assurance and Establishment Inspection". In Hui, Yiu H. (ed.). Handbook of Food Science, Technology, and Engineering. Vol. vol. 2. Taylor & Francis Group. pp. 70/1–70/12. ISBN 978-0-8493-9848-3. {{cite book}}: |volume= has extra text (help)
• Downing, Donald L. (2013) [1996]. "Pickles". A Complete Course in Canning and Related Processes. Vol. Book III: Processing Procedures for Canned Food Products (13th ed.). CTI Publications. pp. 427–441. ISBN 978-0-930027-28-5.
• Elkner, Krystyna (2004a). "Jakość ogórków kiszonych (cz. I)" [Quality of fermented cucumbers (part 1)]. Hasło Ogrodnicze (in Polish). 08. Plantpress. ISSN 0137-6705.
• Elkner, Krystyna (2004b). "Jakość ogórków kiszonych (cz. II)" [Quality of fermented cucumbers (part 2)]. Hasło Ogrodnicze (in Polish). 09. Plantpress. ISSN 0137-6705.
• Fleming, H.P.; McFeeters, R.F.; Breidt, F. (2001). "Fermented and Acidified Vegetables". In Downes, Frances Pouch; Ito, Keith (eds.). Compendium of Methods for the Microbiological Examination of Foods (PDF). Washington, DC: American Public Health Association. pp. 521–532.
• Frazier, William C.; Westoff, Dennis C.; Vanitha, K.N. (1971). Food Microbiology. McGraw-Hill Education. ISBN 978-93-39-20322-1.
• Garnett, Kathleen (2015). Brined gherkins commonly known as Kosher Pickles, Dill Pickles or lacto-fermented gherkins. ISBN 978-0-87596-979-4. Retrieved 2017-12-24. {{cite book}}: |website= ignored (help)
• Hui, Y. H., ed. (2012). Handbook of Plant-Based Fermented Food and Beverage Technology (2nd ed.). Taylor & Francis Group. ISBN 978-1-4398-4904-0.
• Jay, James M.; Loessner, Martin J.; Golden, David A. (2006) [2005]. "Pickles". Modern Food Microbiology (7th ed.). Springer. pp. 181–182. ISBN 0-387-23180-3.
• Kari, Tika; Ojha, Pravin; Panta, Om Prakash (2016). "Ethnic Fermented Foods of Nepal". In Tamang, Jyoti Prakash (ed.). Ethnic Fermented Foods and Alcoholic Beverages of Asia. Springer India. pp. 91–118. doi:10.1007/978-81-322-2800-4. ISBN 978-81-322-2798-4. S2CID 78280693.
• Katz, Sandor Ellix (2012). The Art of Fermentation: An In-depth Exploration of Essential Concepts and Processes from Around the World. Chelsea Green Publishing. ISBN 9781603582865.
• Marks, Gil (2005). Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World. Hoboken, NJ: Wiley Publishing. ISBN 978-0-7645-4413-2.
• McClure, Susan (1998) [1995]. "Pickling". Preserving Summer's Bounty: A Quick And Easy Guide To Freezing, Canning, Preserving, And Drying What You Grow. Emmaus, Pennsylvania: Rodale Press. pp. 114–129. ISBN 0-87596-979-8.
• Norris, Lucy (2013). "Pickles". In Smith, Andrew F. (ed.). The Oxford Encyclopedia of Food and Drink in America. Vol. 2 (2nd ed.). Oxford Univeristy Press. ISBN 978-0-19-973496-2.
• Osińska, Jadwiga (1950). Ogórki kiszone [Fermented cucumbers] (in Polish). Warszawa: Państwowe Wydawnictwa Techniczne.
• Swain, Manas Ranjan; Anandharaj, Marimuthu; Ray, Ramesh Chandra; Parveen Rani, Rizwana (2014). "Fermented Fruits and Vegetables of Asia: A Potential Source of Probiotics". Biotechnology Research International. 2014. Hindawi Publishing Corporation: 1–19. doi:10.1155/2014/250424. ISSN 2090-3146. PMC 4058509. PMID 25343046.
• Tamang, Buddhiman; Tamang, Jyoti Prakash (2010). "In situ fermentation dynamics during production of gundruk and khalpi, ethnic fermented vegetable products of the Himalayas". Indian Journal of Microbiology. 50 (Suppl. 1) (Suppl 1): 93–98. doi:10.1007/s12088-010-0058-1. PMC 3396415. PMID 22815579.
• Vaughan, John G.; Geissler, Catherine A. (2009) [1997]. The New Oxford Book of Food Plants. Oxford Univeristy Press. ISBN 978-0-19-160949-7 https://books.google.com/books?id=2g99Q6-RSdAC. {{cite encyclopedia}}: Missing or empty |title= (help)
• Wacher, Carmen; Díaz-Ruiz, Gloria; Tamang, Jyoti Prakash (2010). "Fermented Vegetable Products". In Tamang, J.P.; Kailasapathy, Kasipathy (eds.). Fermented Foods and Beverages of the World. Taylor & Francis Group. pp. 151–190. ISBN 978-1-4200-9496-1.
• Wrzodak, Anna; Korzeniowski, Mirosław (2012). "Jakość sensoryczna ogórków kwaszonych z owoców traktowanych fungicydami w uprawie polowej" [Sensory quality of fermented cucumbers from fruits treated with fungicydes in field cultivation] (PDF). Nowości Warzywnicze (in Polish). 54–55: 5–13. ISSN 0208-6255.
• Ziedrich, Linda (2016) [1998]. The Joy of Pickling: 300 Flavor-Packed Recipes for All Kinds of Produce from Garden or Market (3rd ed.). Harvard Common Press. ISBN 978-1-55832-860-0.