Know what’s on your plate
Gherkin pickle
Calories & nutrition facts
pickled
Nutrition facts
Per 100 g% DV- Calories 56 kcal —
- Protein 0.3 g 1%
- Carbohydrate 11 g 4%
- Fat 0.7 g 1%
- Saturated fat 0.2 g 1%
- Fibre 1.8 g 6%
- Sugars 11 g —
- Sodium 400 mg 17%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 10.3 µg 1%
- Vitamin C 0 mg 0%
- Vitamin D 0 µg 0%
- Vitamin E 0.07 mg 0%
- Vitamin K 0 µg 0%
- Thiamin (B1) 0.04 mg 3%
- Riboflavin (B2) 0.09 mg 7%
- Niacin (B3) 0.2 mg 1%
- Vitamin B6 0.04 mg 2%
- Folate (B9) 8 µg 2%
- Vitamin B12 0 µg 0%
- Choline 3.1 mg 1%
Minerals
- Calcium 17 mg 1%
- Iron 0.2 mg 1%
- Magnesium 11 mg 3%
- Phosphorus 23 mg 2%
- Potassium 129 mg 3%
- Zinc 0.2 mg 2%
- Copper 0.06 mg 6%
- Manganese 0.09 mg 4%
- Selenium 0 µg 0%
- Iodine 3 µg 2%
Similar foods
- Gherkinpickled in vinegar16 kcal / 100 g
- Pickled gherkinno sugar added8 kcal / 100 g
- Pickled cucumber74 kcal / 100 g
- Sour pickled gherkin10 kcal / 100 g
- Sweet pickled gherkin27 kcal / 100 g
- Cucumber sour picklessour11 kcal / 100 g
- Cucumber sweet picklessweet91 kcal / 100 g
- Cooked gherkinunpeeled, drained, with soy oil, unsalted41 kcal / 100 g
- Gherkin cucumberraw16 kcal / 100 g
- Sliced pickled cucumberglass9 kcal / 100 g
Questions about Gherkin pickle
How do you stop gherkin pickle making a sandwich soggy?
Drain the gherkins well, then pat them dry before slicing. For burgers or sandwiches, add the slices just before serving so their vinegar brine does not soak into the bread.
Can you cook with gherkin pickle?
Yes. Chop it into a sauce or stir it into a pan sauce after cooking; prolonged heating dulls its sharp, crunchy character. It is a classic ingredient in tartare sauce and works well in a warm beef or potato salad.
How should you store an opened jar of gherkin pickle?
Keep it refrigerated and make sure the gherkins stay covered by the brine, using a clean fork to lift them out. Follow the jar’s storage instructions, and discard the contents if you see mould or notice an unusual smell.
What goes well with gherkin pickle?
Its sharp, vinegary crunch cuts through rich foods such as cheese, pâté, cold meats and fried fish. Serve it in a ploughman’s lunch, tuck slices into a burger, or chop it into potato salad.
Can you use gherkin pickle instead of capers?
Yes, especially in tartare sauce or a salad dressing: finely chop the gherkin and use a little of its brine for extra sharpness. Gherkin is usually crunchier and often sweeter than capers, so add it gradually.
What is the difference between sweet and sour gherkin pickle?
Sweet gherkins are preserved in a sweeter brine, while sour ones have a more pronounced vinegar tang and little or no sweetness. Choose sour gherkins for savoury sauces and sandwiches; sweet ones suit relishes and cheese boards.
Should you rinse gherkin pickle before eating it?
Usually not: draining is enough for sandwiches, salads and sauces. If the brine tastes too sharp or salty for a recipe, briefly rinse the gherkin and pat it dry, but you will also wash away some of its flavour.
Source: Frida (Denmark) 404 · per 100 g · carbohydrate per EU label, fibre excluded
