Talk:Pickled cucumber/Archive 1

Fermented Pickles using store bought cucumbers
The article said, "Since these are routinely removed during commercial harvesting/packing processes, traditionally prepared pickles can only be made from freshly harvested cucumbers, unless the bacteria are artificially replaced."

This is not necessarily true. I have made fermented pickles from store bought cucumbers several times and they've all turned out fine. Sauerkraut from store bought cabbage has always turned out good for me, as well.2602:306:3032:30F0:25E3:148E:960B:5921 (talk) 05:42, 3 September 2012 (UTC)

Kool-aid Pickles???
I don't think this can be considered a "widespread" class of pickle per se... my guess is that some kid looked up the word 'pickle' on Google, and posted that in the article before it was locked... Please consider removing it. — Preceding unsigned comment added by 131.247.152.4 (talk) 14:30, 29 June 2012 (UTC)

Gherkins
Despite reports to the contrary, gherkins are not made from pig penis. It's a generic name for pickled baby cucumber, and has been so for some time now. 220.239.199.147 (talk) 10:42, 22 April 2015 (UTC)Homer

Mugglecast?
Don't see what on earth mugglecast has to do with pickles. removed the link from the page.

70.48.169.233 03:25, 14 November 2006 (UTC)
 * No clue, people keep adding it --AW 21:51, 14 November 2006 (UTC)

Its just a random catchphrse.... —Preceding unsigned comment added by 4.239.114.146 (talk) 18:26, 17 January 2008 (UTC)

Thomas Jeffreson
The last line ("Pickles were invented in 1765 by Thomas Jeffreson, who made a batter of eggs and horseradish, and deepfried carrots in it.") seems a little suspicious, given that earlier in the article it mentions pickles date back thousands of years. Is this a specific kind of pickle? --24.148.136.192 01:07, 27 Mar 2005 (UTC)


 * I took it out. &mdash; Pekinensis 04:03, 27 Mar 2005 (UTC)

Pickled snakes?
Trust me, snakes are never pickled for their meat. These "pickled snakes" are prepared to have the snakes' venom dissolved in the rice wine. The drinker takes the rice wine. Snake venom is protein-based which does not dissolve in water and alcohol well. But people do believe in its medical effects. The logic behind it is similar to herb vinegars. -- Toytoy 10:56, Mar 28, 2005 (UTC)
 * In Okinawa, they put poisonous snakes (Habu) in strong sake for snake's herbal effects but they are not doing this to eat pickled snake meats. So I'm moving the link to the "See also" section. --Revth 03:11, 2 December 2005 (UTC)

Good Eats
I saw an episode of "Good Eats" on pickles which mentioned every fact in this article. Which borrowed from which?

types of pickles
I came here hoping to find information on the various types of pickles, i.e. what makes "Dill pickles, gherkin, bread and butter, kosher dill, sour dills (in original brine), polski ogorki, baby dills, deli pickles, sandwich pickles, relish, pickle cocktail, garlic pickles, polish pickles..." different from one another. Another, and a little more info about different countries' different pickles. Also, ther eis no mention of pickled ginger which is a common side with sushi. Maybe someone can add this? --Mista-X 8 July 2005 05:02 (UTC)

Seconding the above request. In the United States, at least, the distinctions between "dill pickles," "sweet pickles," etc. are crucial. (And "sweet pickles" are very tiny--a fraction of the size of the "pickled cucumber" in the photograph.) Some additional information on types of pickled cucumbers is probably warranted. Seethaki 04:15, 27 June 2007 (UTC)


 * I added some information on various types of pickles but does anyone know what 'polski ogorki' pickles are? Bluelion 02:50, 19 July 2005 (UTC)


 * 'Polski Ogórki' means 'Polish cucumbers' - literally. I've been living in Lower Silesia in Poland for some 4 years now and I can tell you that around here that expression is meaningless. There are basically 3 varieties of preserved cucmbers; half-salty (preserved in brine with garlic for a couple of weeks), sour (these are the half-salty well after a couple of weeks: canned after brining), and finally those preserved in vinegar. The expression 'Polski ogórki' encompasses at least these three types of pickles.


 * That's good to know. I suspected that the explaination of 'Polski ogórki' might be something simple like that.Bluelion 17:52, 19 July 2005 (UTC)


 * Not 'Polski Ogórki' but 'Polskie ogórki' but that expression is in fact meaningless. Three mentioned varieties are: half-salty - 'małosolne', sour - 'kiszone', and those preserved in vinegar - 'konserwowe'. 'Kiszone ogórki', the most popular, does not contain fennel and cummin, but dill and caraway, both very often used in polish cusine while fennel and cummin are practically absent. Oak or cherry leaves are added to make cucumbers crispy (tanning agent). —Preceding unsigned comment added by 83.6.37.27 (talk) 20:11, 8 December 2007 (UTC)

I would suggest that it also include the different methods of preparation such as "fresh pack" pickles and the like. I seem to recall this information having been available previously, but no longer. 69.181.55.239 (talk) 09:21, 25 June 2008 (UTC)

WWII US pickle percentage
"During World War II, forty percent of the pickles produced in the US went to the armed forces."

Does anyone know the percentage of the population involved in the war? That can change around what this means quite a bit.
 * About 12% of the population apparently. Rmhermen 04:58, 27 January 2006 (UTC)

Other Pickle
Pickle can mean anything from lime pickle to branston pickle, there shouldn't be a redirect page to "pickled cucumber" just because that is a slang term for one. Cokehabit 14:05, 25 April 2006 (UTC)


 * Disagree, while Pickle CAN mean a lot of things, in common usage, 99% of the time pickle is used it means pickled cucumber

63.26.80.180 (talk) 15:31, 1 August 2008 (UTC)eric


 * Disagree with the above. It's an example of the amazing "America = World" mentality of some Wikipedia authors. In Britain, for example, pickle usually refers to a sweet brown relish. —Preceding unsigned comment added by Pawebster (talk • contribs) 09:25, 24 October 2008 (UTC)


 * Agreed, if here in the UK someone asked for pickle you'd nearly always give them Branston pickle, and I doubt many people here would call that relish. Supermarkets sell the own brands just called Tesco's sandwich pickle etc.. 09.39, 24th March 2010 —Preceding unsigned comment added by 80.1.246.89 (talk) 09:39, 25 March 2010 (UTC)

drinking pickle juice
There are many rumors as to the properties of pickle juice, that is, the juice from packaged pickled cucumbers. It is said to be electrolyte high and function the way sports drinks do. Anybody know anything about this? If salt is an electrolyte, then it's at least that much true. 66.41.66.213 03:52, 27 April 2006 (UTC)


 * It would be way too salty to be a good sports drink. Amcfreely 03:53, 27 April 2006 (UTC)
 * It is not so very salty, and it contains a lot of vitamins and minerals, and living bacterias of lactic acid. In Poland it is supposed to cure hangover (similarily sauerkraut juice) —Preceding unsigned comment added by 83.6.37.27 (talk) 20:17, 8 December 2007 (UTC)

Not only in Poland. It's the national hangover medicine in Ukraine and Russia as well :-)Vitaska (talk) 19:02, 20 November 2008 (UTC)

Just USA and Canada?
Having eaten pickled cucumber here in UK all my life, I find the opening para remark "popular ... in USA and Canada" somewhat puzzling - particularly since there are remarks about Napoleon et al in the article itself. A Google reveals that Scandinivia also eats it - among many other European countries. I would prefer that phrase be removed Peter Shearan 06:12, 1 August 2006 (UTC)

Herbs, Spices, and Seasonings
Why is there a related articles table for Herbs, Spices, and Seasonings? A pickle is none of these (and, as such, does not appear in the table). -Juansmith 16:18, 3 August 2006 (UTC)


 * I don't know (I guess we should remove it), but you added "Insert formula here" to the top of this talk page, disrupting the formatting. Please be more careful. —Keenan Pepper 08:32, 4 August 2006 (UTC)

Pickled in BRINE??
What? Brine? How the heck can you pickle anything in brine? You use vinegar to pickle, not brine! All the pickled gherkins in the UK are in vinegar at least.-- ▫Bad▫ harlick♠ 08:50, 20 October 2006 (UTC)


 * That's quite not true - all pickles use brine. The vinegar is added to give a more sour taste. Personally I prefer pickles without any vinegar, but it's hard to find in the US. In Israel they have two kinds: pickles in salt, and pickles in vinegar, and it's easy to choose which ever you prefer. But even the vinegar pickles have brine too. Ariel. 00:33, 13 February 2007 (UTC)


 * Most pickles in the US are made with vinegar and brine. When we find pickles here that are made in just brine they are typically "Polish" or in a specialty foods section of the grocer.  Pickles are EASILY made with brine or with brine-vinegar.  Dachande 02:24, 8 September 2007 (UTC)

Vinegar and brine are both good at denaturing proteins, but a mix of both appears to be most popular for pickling vegetables. 220.239.199.147 (talk) 10:49, 22 April 2015 (UTC)Homer

Curative Properties?
I just reverted an edit by 67.139.217.130 (talk) which had some pretty striking unsourced claims. One was: Pickles are renowned worldwide for their ability to heal certain people. It has been clinically proven that humans with certain DNA combinations can be healed of many illnesses by what was once thought to be the common pickle. Has any body got any sources for this? If anybody's got a source for this I could see re-adding this to the article. Perhaps in a "Nutrition" section -- probably not the "introduction" where I found it, though. The rest of the edit included some stuff that looked like advertising and some stuff that looked like nonsense, so maybe this belongs in the same bag, but I thought I'd put it up here and see if anyone comments on it. -- Why Not A Duck 23:43, 21 May 2007 (UTC)

Health and Nutrition
There is nothing in this article about the health benefits or drawbacks of pickles. that is what i would really like to see.

-- It would depend on what the pickle was made with. Cucumbers have some vitamins, as do most vegetables, but are mainly water. When you add salt and vinegar and let sit for many weeks, some of the vitamins leech into the brine. Cucumbers have a mild anti-inflammatory effect, but when coupled with the strong acid of the vinegar.. I don't know that it is really a crucial part of the information about pickles. Most PIckles are also high in sodium, and for people with hypertension could be a unhealthy decision. But overall pickles are a fun and enjoy able snack, good for kids and on-the-go eating.-- are we including (And should we include) nutrition data on all the foods with entries? What about pointing to a nutrional data site, like NutritionData? Any thoughts? Utopienne 15:46, 9 August 2007 (UTC)

The comment that pickles are "rich in vitamin C" conflicts with the cited nutritional information (about 2% DV vitamin C per cuke). Perhaps vitamin K was meant? --153.90.194.27 (talk) 19:35, 24 January 2008 (UTC)


 * Also, is there any probiotic effect in gherkins lacto-fermented in brine, similar to the benefits of sauerkraut? — Preceding unsigned comment added by 58.7.97.26 (talk) 10:53, 14 July 2014 (UTC)

Vandalism
Someone has replaced the picture of the pickle with George W. Bush. Fix it please and get the IP address. Intranetusa 01:01, 19 August 2007 (UTC)


 * Done. Thanks for pointing it out.  I'd recommend, next time, taking care of it yourself; it's pretty easy. -- Why Not A Duck 01:22, 19 August 2007 (UTC)

what the hell
who the hell calls them pickled cucumbers, change the article name to pickle so stupid. —Preceding unsigned comment added by 141.157.199.156 (talk • contribs) 27 August 2007


 * No. -- Why Not A Duck 19:32, 28 August 2007 (UTC)


 * More accurately... a lot of things can be pickled. In a lot of places, "pickle" means "pickled cucumber" but not everywhere.  Calling pickled Cucumbers would violate neutral point of view.  Did you know that in the UK, the default flavor of fudge is not chocolate as it is in the US? Dachande 02:26, 8 September 2007 (UTC)

Ripe ??
You are claiming that pickled cucumbers are mostly made from regular cucumber plant. You are also claiming they are prepared when ripe. Since a regular cucumber is seven inches long and picked cucumbers are about three inches long,   they must be picking them off the plant before they are ripe. Eregli bob 01:22, 24 October 2007 (UTC)

Only some pickles are three inches long, while the ones pictured in the article are obviously closer to seven. —Preceding unsigned comment added by 75.69.118.1 (talk) 19:07, 21 November 2007 (UTC)

There are many different varieties of cucumbers. The most popular type used for pickles, are actually commonly known as "pickling cucumbers"; they only grow to a max of 4-5 inches when fully ripe. —Preceding unsigned comment added by 156.34.245.240 (talk) 02:05, 29 June 2008 (UTC)


 * Just about any type of cucumber can make great pickles.2602:306:3032:30F0:25E3:148E:960B:5921 (talk) 05:36, 3 September 2012 (UTC)

Cucumbers are not usually eaten mature (ripe). When a cucmber becomes mature its skin gets thick, the seeds become hard, and the flesh gets bitter. They might even get hollow like a melon. Cucumbers can be harvetsed at just about any size before maturity. 173.185.212.188 (talk) 21:37, 9 November 2013 (UTC)

Good
Pickles taste good. 1700 Halycon St. (talk) 02:56, 19 April 2008 (UTC)


 * This space is for discussing the content of the article only. NJGW (talk) 03:17, 19 April 2008 (UTC)


 * But it is a fact. Pickles taste good. I propose that we include that fact in the article.


 * I suppose you put that on your talk page, not on this article, please. :) 14:34, 29 June 2012 (UTC) — Preceding unsigned comment added by 131.247.152.4 (talk)

02:18 7 Feb 2011 —Preceding unsigned comment added by 124.150.43.252 (talk) 18:19, 6 February 2011 (UTC)

Vandalism
I keep adding valuable information to this article and it keeps getting deleted. I don't understand. Thangfries


 * Yeah, sure ya do. NJGW (talk) 01:54, 22 April 2008 (UTC)

I sure do, and I don't understand why it keeps getting deleted people oughta stop being trifling Thangfries —Preceding unsigned comment added by Thangfries (talk • contribs) 22:05, 22 April 2008 (UTC)
 * Well, if you find notable reliable sources for it that state it in in language indicating that this is important enough to be in an encyclopedia, bring it up here on the talk page and we'll discuss. NJGW (talk) 02:33, 23 April 2008 (UTC)

dill pickle
Dill pickle redirects here, but isn't clearly defined in the article. is it the same as a "Kosher" dill pickle? i've heard of "Dill pickles" but not "Kosher dill pickles". some explanation is required.. 82.6.96.66 (talk) 14:36, 6 June 2008 (UTC)


 * Agreed. --Elysdir (talk) 13:55, 16 October 2012 (UTC)

Fermented
Sorry, don't know editing protocol, but cane someone address whether pickles are "fermented," per se? Fermentation is the metabolism of carbohydrates into alcohols and acids, is it not? If a pickle has fermented, doesn't that mean it is rotten? —Preceding unsigned comment added by 65.5.221.203 (talk) 21:46, 9 July 2008 (UTC)

Dill
The article mentions dill pickles a few times, but doesn't actually describe what they are Nil Einne (talk) 09:05, 23 November 2008 (UTC)
 * Also see two above this Nil Einne (talk) 09:06, 23 November 2008 (UTC)

Full sour and half sour=?= Polish
Hi, I've added a mention that Polish pickles are the varieties commonly referred to as full and half sour in the US based on their similarity to the description and picture (especially the spices shown in the photo. Can I get any sort of confirmation. —Preceding unsigned comment added by 75.69.118.1 (talk) 00:00, 8 July 2009 (UTC)

Koolaid Pickles
I am from the South and never heard or seen Southern children eating pickles soaked in Koolaid. Sounds to me like a regional thong for these Southern children. Probably just one or two families eating pickles like this or even a certain group of people. —Preceding unsigned comment added by Thewildrat (talk • contribs) 13:45, 19 May 2010 (UTC)
 * I am from the south, too. I have never heard of Kool-aid pickles. As far as I can tell, children do not eat them in Arkansas. 2602:306:3032:30F0:25E3:148E:960B:5921 (talk) 05:32, 3 September 2012 (UTC)
 * Oh yeah? What's this, then? http://www.nytimes.com/2007/05/09/dining/09kool.html?_r=0</ Vandemark (talk) 00:22, 4 September 2013 (UTC)
 * The article confirms that they are a regional delicacy. Maybe, the section needs to be specific on the location. The South is a big place. 173.185.212.188 (talk) 21:27, 9 November 2013 (UTC)

Chicago hot dogs
As even Wikipedia's own article on Chicago hot dogs shows, a dill pickle spear is a traditional part of the recipe. I have reworded so that the article more closely matches the reference, replacing "essential" with "canonical," in case that was what Weetoddid objects to. 75.57.139.243 (talk) 03:42, 3 August 2010 (UTC)


 * You were correct in thinking that the word essential bothered me. Your source says "here is the canonical Chicago-style hot dog, as served by Bucktown-based Vienna Beef Co. and many local stands" note the "as served by Bucktown-based Vienna Beef Co. and many local stands" your source also says "1 or 2 kosher-style dill-pickle spears or slices" in the recipe. So apparently it's not just spears. The article already mentions hot dogs isn't that enough or do we need to talk about Coney islands, brats, polish sasusages. Do we need to say that they are served with hamburgers, cheeseburgers, California cheeseburgers, bacon double cheeseburgers, veggieburgers, etc. This is an article about pickled cucumbers not Chicago style hot dogs.Weetoddid (talk) 05:07, 3 August 2010 (UTC)
 * "As served by Bucktown-based Vienna Beef Co." ... Vienna sells about 80 percent of the hot dogs sold in Chicago. In Chicagoese, a pickle "slice" is basically a lengthwise, skinny spear. The article mentions pickles on hot dogs only chopped as relish. "Coney islands, brats, polish sasusages. Do we need to say that they are served with hamburgers, cheeseburgers, California cheeseburgers, bacon double cheeseburgers, veggieburgers, etc." do not have pickles on them. I can turn up hundreds of references to the Chicago hot dog and its pickle topping, but if you don't think the fact that the vast majority the hot dogs served in the third largest city in America have a pickle on them is relevant to an article on pickles, I won't convince you. I can only disagree. 75.57.139.243 (talk) 05:55, 3 August 2010 (UTC)
 * Then what about changing it to say that pickles are often served with or on hot dogs. Why would your source say spears or slices if they are the same. Again the article about pickled cucumbers not hot dogs. If a third of the pickles in the US ended up on Chicago style hot dogs, I'd say include it. If the article continued in this course it will never become a good rated article. Maybe someone else will chime in.Weetoddid (talk) 06:31, 3 August 2010 (UTC)

Etymology and humor
How can the etymology and popular alternate uses of a term not be encyclopedic? If, for example, non-English speakers use a word, they should understand that it is inherently funny. I gave examples to back up the assertion, and they are properly referenced. 75.57.139.243 (talk) 03:42, 3 August 2010 (UTC)


 * Because this is about pickled cucumbers, not about being in a pickle, not that a playwright thinks that it sounds funny. Should every article that has a k in the title reference the funny k sound? It's trivial info. I left the etymology as etymology is appropriate in an encyclopedia.Weetoddid (talk) 04:43, 3 August 2010 (UTC)


 * Encyclopedic doesn't have to mean "dry as dust." What you eliminated was not a trivia list, but a valid description of the way pickles fit into popular culture. But I give up. After making a very strong effort to learn how to contribute to this thing, I find it is not worth it. Congratulations. How many other newbies have you chased away? 75.57.139.243 (talk) 06:20, 3 August 2010 (UTC)


 * I'm sure the intent is not chase anyone away, rather to keep the article encyclopedic. I can't see that quoting someone who finds the word "inherently funny" adds anything. Doctorhawkes (talk) 06:19, 4 August 2010 (UTC)

Sweet Pickles?
This article lists more types of pickles than I've ever heard of, but it doesn't even mention sweet pickles! (Note: these are definitely distinct from bread-and-butter pickles.) In fact, I'm not sure there's even an article about sweet pickles in all of Wikipedia. I am gobsmacked. 173.164.235.118 (talk) 21:22, 12 November 2010 (UTC)
 * Yeah, I was redirected here looking for sweet pickles & it doesn't say jack squat about them. — Preceding unsigned comment added by 50.135.167.21 (talk) 11:43, 11 October 2012 (UTC)
 * Curious ...
 * https://en.wikipedia.org/w/index.php?title=Talk:Pickled_cucumber&action=info#mw-pageinfo-watchers
 * 83 people watching this page and no one filling this hole. - Ac44ck (talk) 16:04, 26 January 2014 (UTC)

bumps?
where do the bumps on pickles come from? cucumbers are smooth, aren't they? 64.203.5.138 (talk) 03:44, 17 January 2011 (UTC)
 * Some varieties of cucumber are smooth; others have bumps. In some varieties, the longer the cucumbers are left on the vine before picking, the more pronounced the bumps become. __ Just plain Bill (talk) 06:39, 17 January 2011 (UTC)

Bread and butter pickles?
What are these things and why are they so named? The section doesn't explain, I'm interested to know.Gymnophoria (talk) 00:35, 7 May 2011 (UTC)

Danish
Besides what US Pickles is called in DK, it should be noted that the word Pickles in danish is US mixed pickels, made of at least cucumber, colliflower and carrots.94.145.236.194 (talk) 10:39, 30 May 2011 (UTC)

Edit request on 26 March 2012
Pickles are yummy.

107.3.102.71 (talk) 21:01, 26 March 2012 (UTC)
 * ❌ I'm Sorry, but pursuant to Wikipedia's policy on neutrality, I'm afraid we can't accept this addition. Pol430  talk to me 22:02, 26 March 2012 (UTC)

Pickles
This article is about pickles — Preceding unsigned comment added by 107.2.212.168 (talk) 00:27, 23 August 2012 (UTC)

Edit request on 28 August 2012
It is simply untrue that a pickled cucumber is known as a pickle in Australia (it is at places such as McDonalds, but is considered an Americanism).

A pickled cucumber in Australia is known either as a pickled cucumber, a gherkin (most common among afficionadoes), or a pickled gherkin.

128.250.5.248 (talk) 08:56, 28 August 2012 (UTC)

Well, I'm an Australian and I use the term "pickle", and some selective googling indicates it's pretty common. However, I think "pickled cucumber" and especially "gherkin" are just as common. Doctorhawkes (talk) 09:35, 28 August 2012 (UTC)

So why's it getting lumped in with US and Canadian usage? I concede, younger Australians who don't have parents or grandparents born in Britain or Continental Europe might find these things exotically American and call them pickles, but gherkin or pickled cucumber would be the words used by Australians who actually have a moderately intimate knowledge of them. I have never heard it called a pickle outside McDonalds or Subway. — Preceding unsigned comment added by 128.250.5.249 (talk) 12:45, 29 August 2012 (UTC)


 * Closing request as inconclusive. The template has instructions for reactivating should you wish to do so. A boat   that can float!   (watch me float!)  13:49, 30 August 2012 (UTC)

I'm with the original poster on this, I have never once heard of them called "pickles" in Australia, only "gherkins". The only places they are referred to as pickles is on American TV shows or McDonalds. Go to any supermarket in Australia & you'll find them sold as "gherkins". Can "Australia" at least be removed from the "commonly known as pickles" section as, as the original poster says, it is simply untrue. Thank you. 101.175.155.36 (talk) 15:39, 27 December 2012 (UTC)


 * Red information icon with gradient background.svg Not done: please establish a consensus for this alteration before using the template. Original research doesn't help us reach conclusive decisions on edit requests. Suggestion: do any editors of the Down Under persuasion have an Australian dictionary handy? A reference book on Australian food? In the meantime, there's no reason the discussion can't continue, and consensus be sought, without the edit request remaining active. Rivertorch (talk) 21:15, 27 December 2012 (UTC)

I am Australian and the most commonly used term for this food is 'gherkin'. It is also sold in shops as 'gherkin'. Australians will understand the term 'pickle' in the context of North American fast food. I believe 'pickle' is more commonly used used in a more generic sense. — Preceding unsigned comment added by Sthompson81 (talk • contribs) 12:54, 11 February 2013 (UTC)

I am being bold and removing the reference to Australia. As an Australian, I too was very surprised to see it stated in the opening sentence that we "commonly refer to them as pickles". This statement should never have been entered into the article in the first place. It is not referenced, and cannot be, since it is false. Declining to remove it on the basis that there's no reference stating that Australians don't call them pickles, while leaving in an unreferenced statement that several Australian editors point out is not true simply because it got put there and has inertia behind it violates common sense. If you can find a reference saying Australians do commonly call them pickles, by all means reinstate the statement. Until then, I suggest it's best to simply leave it unsaid. -dmmaus (talk) 23:38, 28 April 2013 (UTC)

Kilocalories
If anyone can edit the article, I really think articles about food should just use the term calories rather than kilocalories since it's not meant to be a scientific article. "It also offers three kilocalories" the article says. The calorie count is also wrong. It should be stated as about twenty for a medium-sized pickle not three. Evonj (talk) 09:30, 30 July 2013 (UTC)Evonj

Are canned cucumbers considered pickles?
In the Czech Republic and Poland the cucumbers are not left to ferment, they are put in a glass jar and poured over with a pickling solution made of vinegar, herbs and spices and then immediately sterilized. In the Czech and Polish Wikipedias they have their own respective articles - Nakládané okurky and Ogórek konserwowy. Are they still pickles or not?--Kohelet (talk) 17:59, 11 January 2014 (UTC)

Semi-protected edit request on 9 February 2014
Hi, I'm new user of this site and I don't know if I use it correctly so pleas forgive me if I don't. I read you text and found translation of Polish text, "ogorek malosolny" to be somewhat incorrect. I was borne and raised in Poland, lived there over twenty plus I'm very well educated in my native language therefore I believe I can help with this small miss-translation. There it goes: "ogorek malosolny" literally dose not means 'little salt cucumber'. 'Little salt cucumber' dose not make any grammatical sens in Polish language and I don't think it make sens in English also. In Polish language ,sometimes subtle change make a difference, let me clarify. 'Malosolny', this word is a name of type of pickled cucumber therefore on its own have different meaning, because dose describes a specific type of pickled cucumber with LOW concentration of salt in it. If those two words would be written separately, its meaning could be of this found in this text 'little salt cucumber', although small change should be made in order to this translation to be even close to be correct. The literately translation of 'little salt cucumber' is 'maly sol ogorek' which makes no sens whatsoever, some could argue where literately translation is 'malo solony ogorek' but the English translation to this sentence is 'little salted cucumber'. Pleas notice the difference betwen words: 'sol' = salt, 'solony' = salted and 'solny' which have no meaning on its own.

I know this explanation can be a little bit foggy so I decided to put it in small table style below. 'Malosolny' name given to this type of pickled cucumber ONLY translation 'Low-salt cucumber' 'Little salt cucumber' translation 'maly sol ogorek' 'Little salted cucumber' translation 'malo solony ogorek' which is proper translation Salt = sol Salted = solony, other word which can be used 'posolony' - different grammar though Solny no meaning on its own

I hope this explanation will help.

Therefore "Pleas change 'little salt cucumber' to 'low salt cucumber'

Jaroslaw.kaszkowiak (talk) 20:34, 9 February 2014 (UTC)


 * ✅  78.26   (I'm no IP, talk to me!) 20:52, 9 February 2014 (UTC)

Contested lead section
"pickled in a brine, vinegar, or other solution and left to ferment for a period of time, by either immersing the cucumbers in an acidic solution or through souring by lacto-fermentation."

It is unclear to me how can a food be fermented through immersing cucumbers in an acidic solution. That is simply impossible. There are 2 ways how to prepare pickles: letting them ferment in a brine or simply marinating them in a solution made from vinegar - but these marinated cucumbers need to be conserved in glass jars, if they're not, they'll quickly spoil. So can they actually be called pickles, if they're not pickled?--197.149.6.63 (talk) 04:34, 7 May 2014 (UTC)

pickled in a brine, vinegar, or other solution and left to ferment for a period of time
Probably false - vinegar doesn't allow fermentation.Xx236 (talk) 11:35, 15 July 2015 (UTC) See Wikipedia talk:WikiProject PolandXx236 (talk) 05:52, 16 July 2015 (UTC) Wikidata links fermented cucumbers mostly.Xx236 (talk) 08:12, 16 July 2015 (UTC)
 * Polish Ogórek małosolny, Russian ru:Малосольные огурцы, probably Kosher dill "half-sour" should be unified, fermented one or few days.Xx236 (talk) 08:15, 16 July 2015 (UTC)

The point is that pickling is storing food in an acidic brine to preserve it. The brine can either be acidified by the fermentation action of certain anaerobic bacteria, or by simply adding an acid, vinegar, directly. The article doesn't make it particularly clear and really needs to discuss that difference more than the difference in seasonings, especially when it confuses the two. (Fact is most "kosher dill" pickles are not fermented by vinegared.) oknazevad (talk) 13:13, 19 March 2020 (UTC)

Semi-protected edit request on 10 November 2015
KKK is the best. https://www.youtube.com/watch?v=HbBix10r1kY

94.205.177.111 (talk) 18:56, 10 November 2015 (UTC)

❌ that is not an NPOV request from a reliable source - Arjayay (talk) 19:17, 10 November 2015 (UTC)

NB: The referenced YouTube link now returns 'Video unavailable'. Humboles (talk) 19:21, 10 October 2021 (UTC)

Is generic accurate?
In the first sentence it says they're known "generically as gherkins in the United Kingdom". I had to check the definition when I read this, just to be sure, but here it is: Now to me, that means having a specific name for something (i.e. "gherkin") is the opposite of generic. Cwbr77 (talk) 12:17, 14 November 2015 (UTC)
 * Very comprehensive; pertaining or appropriate to large classes or groups as opposed to specific.
 * To answer this 6 months later, the point is that "gherkin" is used generically for all pickled cucumbers instead of just particular varieties. So it is a correct use of the word, in that it's being used for the whole class of pickled cumbers. oknazevad (talk) 22:17, 20 June 2016 (UTC)

Semi-protected edit request on 17 January 2017
Dorkyrainbow (talk) 22:36, 17 January 2017 (UTC) There is a difference between pickled cucumbers and pickles please fix this.
 * Red question icon with gradient background.svg Not done: it's not clear what changes you want to be made. Please mention the specific changes in a "change X to Y" format.  JTP (talk • contribs) 04:18, 18 January 2017 (UTC)

Locked down? Pickles? Really?
Half of this article is either false or poorly written. But hey, at least it's "kosher" right? What bullshit.98.194.39.86 (talk) 08:22, 8 March 2017 (UTC)


 * Looking at the archives, someone kept insisting on adding euphamism Jerkin the gerkin to the page and it kept being removed then readded.01:31, 5 January 2018 (UTC)01:31, 5 January 2018 (UTC)01:31, 5 January 2018 (UTC)01:31, 5 January 2018 (UTC)01:31, 5 January 2018 (UTC) — Preceding unsigned comment added by 2601:40C:8100:768:ED76:2A89:BED2:5A86 (talk)

Semi-protected edit request on 22 March 2017
38.104.158.170 (talk) 16:17, 22 March 2017 (UTC) The changes requested to be made are not specified. 78.26  (spin me / revolutions) 17:02, 22 March 2017 (UTC)

Yeast??
The person who wrote the yeast in the bread can help cause a fermentation  should give an explanation to

- how is there yeast in baked bread

- what the role would be of yeast

- how does it not spoil the process

- and mainly what source he supports that information with

Bright red, cinnamon-flavored pickles produced by a multiday process are sometimes seen as a Christmas treat.
By who?01:24, 5 January 2018 (UTC)01:24, 5 January 2018 (UTC) — Preceding unsigned comment added by 2601:40C:8100:768:ED76:2A89:BED2:5A86 (talk)

German: Salzgurken - not really correct
The article states that German pickled cucumbers are called Salzgurken. Salzgurken (literally: salt cucumbers) are pickled in brine only, no vinegar is added. Much more common and popular are saure Gurken (sour cucumbers) or Essiggurken (vinegar cucumbers). In supermarkets in Germany, one will find a much larger variety of saure Gurken than of Salzgurken. Thus, I suggest, in the article, to replace the term Salzgurken with saure Gurken or Essiggurken (or both). --Mipani (talk) 13:47, 3 February 2019 (UTC)

German tradition falsely cited
"Pickles also have a traditional role in Germany. During Christmas time, the pickle ornament is always hung last, and is hidden. The first child to find the hidden pickle receives an extra gift."

Please remove this last paragraph in the section "Polish and German" as it is not true. Even the source it cites writes: "However, the claim that it's an old German tradition seems to be a total myth!" (https://www.whychristmas.com/customs/christmaspickle.shtml) Luperl (talk) 10:01, 17 October 2019 (UTC)

Done Source uses weaselly language ("some families") to assert the continuing existence of this "tradition". Just plain Bill (talk) 11:23, 17 October 2019 (UTC)

Semi-protected edit request on 13 November 2020
Pieces of sourdough bread are not good for staring a lactobacillus culture, since it has already been baked, on the other side, sourdough starter can initiate a lactobaciulus culture. Shrbr (talk) 22:21, 13 November 2020 (UTC)
 * Red question icon with gradient background.svg Not done: it's not clear what changes you want to be made. Please mention the specific changes in a "change X to Y" format and provide a reliable source if appropriate. Danski454 (talk) 15:05, 14 November 2020 (UTC)

Semi-protected edit request on 3 March 2021
These two run-on sentences... "Bread-and-butter pickles are a marinated pickle produced with sliced cucumbers in a solution of vinegar, sugar, and spices which may be processed either by canning or simply chilled as refrigerator pickles. The origin of the name and the spread of their popularity in the United States is attributed to Omar and Cora Fanning, a pair of Illinois cucumber farmers who started selling sweet and sour pickles in the 1920s and filed for the trademark "Fanning's Bread and Butter Pickles" in 1923 (though the recipe and similar ones are probably much older)"

...should be rewrite to be more easily read. I suggest: "Bread-and-butter pickles are a marinated variety of pickled cucumber in a solution of vinegar, sugar, and spices. They may simply be chilled as refrigerator pickles, or canned. Their name and their broad popularity in the United States are attributed to Omar and Cora Fanning. The Fannings were Illinois cucumber farmers who started selling sweet and sour pickles in the 1920s. They filed for the trademark "Fanning's Bread and Butter Pickles" in 1923 (though the recipe, and similar recipes are probably much older)." Viapersona (talk) 03:46, 3 March 2021 (UTC) Viapersona (talk) 03:46, 3 March 2021 (UTC)
 * ✅. ◢  Ganbaruby!   (Say hi!) 07:16, 3 March 2021 (UTC)