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Preview of Pickle


January 1 - December 31

Harvest Period

N/A - N/A

Pickling is simply the process of preserving food in an acid (usually vinegar) to prevent undesirable bacteria growth in the food. Any food can be pickled, but the word pickle when used as a noun refers to a pickled cucumber.

Making Pickles

Read the July 2007 issue of Local Harvest to learn how to pickle your own cucumbers.


Store pickled products in a cool, dark, dry place where there is no danger of freezing. Once opened, keep pickles in the refrigerator.

Nutritional Information

A 150g (4” or 10cm) dill pickle provides 20 calories, 0.3g of fat, 5.6g carbohydrate, 2g of fibre and 1g protein. It is also a very good source of vitamin K and copper.

This same pickle will likely contain over 70% of an adult’s recommended daily intake of sodium (over 1700g of sodium per pickle), so pickled foods should be eaten in moderation.

How to Use

Pickles are classic side dishes to deli sandwiches like reuben, egg salad or tuna fish.  They are indispensable in the English ploughman’s lunch, delicious with a good French pate, and the stand-out ingredient in beef roulade.

If you have just picked the last pickle out of the jar, don’t toss out the liquid! The refrigerated juice from pickles, pickled peppers and sauerkraut has dozens of uses in everything from marinades and sauces to dips, soups and even drinks. Pickle liquid mixed in with the mayo can give a new twist to your favourite potato salad.


Cucumbers have been traced back thousands of years to India where pickling, one of the oldest forms of food preservation, began in the Tigris Valley. Since then, our ancestors have explored ways to pickle foods, following an instinct to secure surplus food supplies for long winters and famine. Pickling has since become a global culinary art. Just about everywhere you go in the world, you can find pickled foods: kosher cucumber pickles in New York City, chutneys in India, kimchi in Korea, miso in Japan, salted duck eggs in China, pickled herring in Scandinavia, corned beef in Ireland, salsas in Mexico…the list is endless.