Know what’s on your plate
Cucumber sour pickles
Calories & nutrition facts
sour
Nutrition facts
Per 100 g% DV- Calories 11 kcal —
- Protein 0.3 g 1%
- Carbohydrate 1.1 g 0%
- Fat 0.2 g 0%
- Saturated fat 0.1 g 0%
- Fibre 1.2 g 4%
- Sugars 1.1 g —
- Sodium 1208 mg 53%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 10 µg 1%
- Vitamin C 1 mg 1%
- Vitamin D 0 µg 0%
- Vitamin E 0.09 mg 1%
- Vitamin K 47 µg 39%
- Thiamin (B1) 0 mg 0%
- Riboflavin (B2) 0.01 mg 1%
- Niacin (B3) 0 mg 0%
- Pantothenic acid (B5) 0.04 mg 1%
- Vitamin B6 0.01 mg 1%
- Folate (B9) 1 µg 0%
- Vitamin B12 0 µg 0%
- Choline 3.6 mg 1%
Minerals
- Calcium 0 mg 0%
- Iron 0.4 mg 2%
- Magnesium 4 mg 1%
- Phosphorus 14 mg 1%
- Potassium 23 mg 0%
- Zinc 0.02 mg 0%
- Copper 0.09 mg 9%
- Manganese 0.01 mg 0%
- Selenium 0 µg 0%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 11 | 0.3 g | 1.1 g | 0.2 g |
| 1 × cup | 155 g | 17 | 0.5 g | 1.6 g | 0.3 g |
| 1 × large (4" long) | 135 g | 15 | 0.4 g | 1.4 g | 0.3 g |
| 1 × medium (3-3/4" long) | 65 g | 7 | 0.2 g | 0.7 g | 0.1 g |
| 1 × slice | 7 g | 1 | 0 g | 0.1 g | 0 g |
| 1 × small | 37 g | 4 | 0.1 g | 0.4 g | 0.1 g |
| 1 × spear | 30 g | 3 | 0.1 g | 0.3 g | 0.1 g |
| 2 × cup | 310 g | 34 | 1 g | 3.3 g | 0.6 g |
| ½ × cup | 77.5 g | 9 | 0.3 g | 0.8 g | 0.2 g |
| 3 × cup | 465 g | 51 | 1.5 g | 4.9 g | 0.9 g |
| 4 × cup | 620 g | 68 | 2 g | 6.6 g | 1.2 g |
Similar foods
- Sour pickled gherkin10 kcal / 100 g
- Cucumber picklessour, canned, drained10 kcal / 100 g
- Gherkin picklepickled56 kcal / 100 g
- Cucumber sweet picklessweet91 kcal / 100 g
- Pickled cucumber14 kcal / 100 g
- Pickled gherkinno sugar added8 kcal / 100 g
- Gherkinpickled in vinegar16 kcal / 100 g
- Sweet pickled gherkin27 kcal / 100 g
- Sliced pickled cucumberglass9 kcal / 100 g
- Cooked gherkinunpeeled, drained, with soy oil, unsalted41 kcal / 100 g
Questions about Cucumber sour pickles
How do you stop cucumber sour pickles making a sandwich soggy?
Drain the slices well, then pat them dry with kitchen paper before adding them. Put them between the filling rather than directly against the bread, or serve them on the side.
How do you make cucumber sour pickles at home?
Pack sliced or whole small cucumbers into a clean jar with dill, garlic and peppercorns. Cover with hot vinegar brine made with water and salt, cool, then refrigerate; they develop flavour after a day or two and should stay chilled.
How long do cucumber sour pickles last after opening?
Keep them refrigerated and submerged in their brine, using a clean fork to remove them. Follow the jar’s use-by guidance, and discard them if the brine turns unusually cloudy, they develop mould, or they smell off.
What do cucumber sour pickles go well with?
Their sharp, salty crunch cuts through rich foods such as cheese, pâté, sausages and fried potatoes. Add them to a ploughman’s lunch, a burger or a chopped potato salad.
Can you use cucumber sour pickles instead of gherkins?
Yes: use them in sandwiches, relishes and tartare sauce wherever you would use a sour gherkin. Chop them finely for sauces, or use whole small pickles when you want more crunch.
Are cucumber sour pickles different from sweet pickles?
Yes. Sour pickles get their tang from vinegar or fermentation and have little sweetness, while sweet pickles are made with added sugar; cucumber sweet pickles contain 91 kcal per 100 g, compared with 11 kcal in cucumber sour pickles.
Are cucumber sour pickles high in salt?
They can be: a medium pickle of about 65 g provides roughly 785 mg of sodium. Drain them rather than drinking the brine, which is particularly salty.
Do cucumber sour pickles contain vitamin K?
Yes. A medium pickle of about 65 g provides 30.6 µg of vitamin K, which contributes to the daily intake.
Source: USDA FoodData Central 169379 · per 100 g · carbohydrate per EU label, fibre excluded
