Are pickles just small cucumbers?

Are pickles just small cucumbers?

Pickles: A biography So the secret’s out, pickles are a type of cucumber. Of the many varieties of cucumber, the pickling cucumber is just one of them. Any type of cucumber can be pickled, of course. However, pickling cucumbers were purposely cultivated to make them smaller and thinner.

Why are pickles better than cucumbers?

Even though pickles are made from cucumber, they differ slightly from raw cucumber with respect to their nutrient content. Pickles generally offer more vitamins and fiber than cucumber but also contain sugar or sodium that lowers their nutritional value.

Does vinegar kill bacteria in pickles?

Typically, commercially pickled items like sauerkraut and cucumber pickles are pickled with vinegar. Vinegar will also kill a lot of other bacteria, both good and bad bacteria. This makes it good for preserving food because it prevents bad bacteria from growing which would spoil the food.

Can I use vinegar instead of pickle juice?

If a recipe calls for white vinegar or apple cider vinegar, try replacing it with pickle juice. It’s just as acidic and sour and can taste so delicious in a homemade salad dressing. You can even in try it in tartar sauce, mayonnaise or in your next batch of barbecue sauce.

Can I just buy pickle juice?

If this news is giving you a pickle-juice epiphany, good: You can even buy straight pickle juice by the gallon—absolutely no pesky pickles included.

Is there a substitute for pickle juice?

Vinegar Replacement Vinegar is the main ingredient in pickle juice, so it’s no wonder why it’s so sour. Pickle brine is a mixture of equal parts cider vinegar and salt, sometimes including garlic and herbs. This is an easy substitute if you run out of vinegar for your salad or baking needs.

Can I use old pickle juice to make new pickles?

You might think reusing pickle juice is on the extreme end of reducing food waste, but here’s the thing: you’re not just saving the juice! Pickling is a good way to use up veggies that are starting to wilt, giving them a second (and delicious) life instead of tossing them.