Dill pickle is cucumber pickled in a brine, vinegar, or other solution flavored with dill. It is normal for people to call dill pickles just pickle or pickles, especially in the US and Canada, without the need to emphasize which pickled food it is exactly (since you can actually pickle a lot of fruits and vegetables). The British call it gherkin, same as in Ireland, Australia, South Africa, and New Zealand. You can make pickled cucumber without dill, but it is not as delicious or tasty as dill pickles.
Dill (Anethum graveolens) is an annual herb in the celery family Apiaceae. Its leaves and seeds are used as a herb or spice for flavoring food. The main purpose of using dill in pickled cucumber is to improve the flavor. Dill pickles is a low-calorie food. It also has vitamin K.
Cucumber is a widely-cultivated creeping vine plant in the Cucurbitaceae gourd family. Its cucumiform fruits – culinarily used as a vegetable – are used in making dill pickles. Cucumbers are rich in protein, fiber, vitamin C, vitamin K, magnesium, potassium, manganese, and antioxidants. It helps in weight loss. It also helps lower blood sugar levels.
Both cucumber and dill are grown in Texas.
Dill Pickle Trivia
- One of the theories regarding the history of pickled cucumbers involves workers building the Great Wall of China. Another theory offers the idea that pickled cucumber was first made in the Tigris Valley of Mesopotamia. The cucumbers used then came from India.
- Rassolnik, a soup common in Russia and Ukraine, is made using pickled cucumbers. They have been making this since the 15th century. Back then, the soup is called kalya.
- The term pickle is derived from “pekel”, a Dutch that means brine.
- Gherkin, which is what pickled cucumber is called in the UK, originated from the Dutch word “gurken” which means “cucumber”.