Cucumber pickle

The cucumber, Cucumis sativus is a subtropical annual originating in India. Domesticated by the seventh century BC the cucumber soon spread to China and the ancient Mediterranean world.

In very general sense, pickles refer to any vegetables or fruit that is preserved by salt or acid. Certainly, the vegetable most often associated with pickles is the cucumber. The cucumber pickle has been a popular item in the American diet.

Less than half of the pickles consumed in the United States undergo lactic acid fermentation. Rather acetic acid can be added directly as the pickling acid, omitting the fermentation step.

The pickle slice on top of a fast food hamburger is probably not a fermented type. Billions of hamburgers are sold every year by fast food franchises and they contain a slice of a pickle inside.

Canned pickles are subsequently pasteurized which eliminates oxygen by creating a vacuum inside the jar. This prevents molds and yeasts from growing. It also destroys tissue softening enzymes which create soft pickles.

For the best result, pickle cucumbers within 24 hours after harvesting.
Cucumber pickle