The gherkin is a small variety of cucumber that is eaten while still green, usually pickled in vinegar.
Pickled gherkins are a popular condiment in French cuisine, where fermentation makes them a highly digestible food that has been eaten for thousands of years.
Pickle characteristics
- Rich in water
- Low in calories
- Source of beta-carotene
- Rich in salt
- Helps digestion
Pickle's nutritional and caloric values
Consisting of more than 90% water, the gherkin, like its cousin the cucumber, is a very low-calorie food.
It is characterised in particular by its interesting content of fibre, beta-carotene and vitamin B9.
These various components make cucumbers a food of choice for promoting digestive health, fighting oxidative stress and preventing certain chronic diseases.
However, pickles are also very high in salt.
Pickled cucumbers should therefore be consumed in moderation and combined with a varied diet to prevent high blood pressure and maintain kidney health.
For 100g of pickles, pickle in vinegar:
- Proteins: 0.7 g
- Lipids: 0.1g
- Carbohydrates: 2,1g
- Water: 93g
- Fibre: 0.8g
- Vitamin C: 5mg
- Vitamin B9: 7mcg
- Beta-carotene: 800mcg
- Potassium 125mg
- Calcium: 14mg
- Salt: 1.78g
The benefits of pickles
The unique nutritional profile of pickles is proving to be a real boon to our health.
Like most fermented foods, it has a positive effect on the digestive system.
Pickles also contain vitamins, minerals and antioxidants that are valuable for the body and its optimal functioning.
A slimming ally
Pickles are low in calories and can be eaten as part of a weight loss diet.
Salt content
Cucumbers are high in salt, so be careful if you are on a low-salt diet.
Aids digestion
The acidity of pickles in vinegar aids digestion and stimulates bowel movement.
Source of beta-carotene
The beta-carotene found in pickles helps protect tissues from oxidative stress, preventing cardiovascular disease and certain types of cancer.
Good source of vitamin B9
It is an interesting source of vitamin B9 for pregnant women for the proper development of the foetal nervous system and for growing children.
How to choose the right pickle?
When picked, the cucumber is small, green and very firm.
The gherkin is a close relative of the cucumber.
The main difference is that the pickle is harvested before it is ripe.
In the summer you can buy cucumbers at market stalls to make your own jars. Choose them small and very firm.
The different types of pickles
There are many different types of pickles.
They are usually eaten with salt and vinegar, while in Russia, for example, they are larger and preserved in a sweet and sour liquid.
For optimum preservation
Make your preserves as soon as you buy your pickles so they don't go soft.
If you buy pickles in jars, make sure you follow the storage date and conditions on the label.
How to prepare pickles
In the kitchen, pickles are usually eaten with cured meats.
However, it can also be used in some of our classic recipes to add a touch of originality that really makes a difference:
- Preserved in brine, it is eaten as such, as a condiment.
- Accompanies cold cuts
- Adds flavour to sandwiches
- Enhances certain sauces such as gribiche sauce
- Adds crunch to salads
Make homemade pickles
Nothing is easier than making homemade pickles.
As well as being economical, pickling allows you to achieve the texture you want (soft or crunchy) and flavour your jars with herbs and spices as you like.
The cucumbers are first soaked in coarse salt for a few hours until they reach the desired consistency.
They are then boiled briefly in a mixture of water and vinegar before being filled into jars and left to ferment in the fridge for at least 3 weeks.
Contraindications and allergies
The main drawback of pickles is undoubtedly their considerable salt content.
Pickles can also be a problem for people with weak stomachs because of their high acidity.
Watch out for sodium
Pickles are high in salt and should be eaten in moderation if you are on a low-salt diet.
This is the case, for example, for people with high blood pressure, kidney disease or water retention.
Ulcers and gastritis
Because of the vinegar, pickles are not recommended for people with stomach ulcers or gastritis.
The same applies to changes in the mucous membranes of the mouth.