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 A deli dill pickle | |
| Alternative names | Pickle, gherkin |
|---|---|
| Course | Hors d'oeuvre |
| Main ingredients | Cucumber, brine or vinegar or other solution |
| Variations | Cornichon, gherkin |
A pickled cucumber – commonly known as a pickle in the United States and Canada and a gherkin (/ˈɡɜːrkɪn/ GUR-kin) in Britain, Ireland, South Africa, Australia, 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 fermentation process is executed either by immersing the cucumbers in an acidic solution or through souring by lacto-fermentation. Pickled cucumbers are often part of mixed pickles.