gherkinˈgɜr kɪn
gherkin (n)
- plural
- gherkins
English Definitions:
gherkin (noun)
any of various small cucumbers pickled whole
gherkin (noun)
small prickly cucumber
gherkin (Noun)
A small cucumber, often pickled whole.
Gherkin (ProperNoun)
30 St Mary Axe, a distinctively-shaped skyscraper in London, England
Gherkin
Gherkin is a term generally used to refer to a savoury pickled cucumber, particularly in the UK and Europe. Gherkins and commercial cucumbers belong to the same species, but are from different cultivar groups. They are usually picked when 4 to 8 cm in length and pickled in jars or cans with vinegar or brine. The term can also be used to refer to the West Indian Burr Gherkin, a related species, originally from West Africa and introduced to the West Indies, probably by the Portuguese. The Burr Gherkin, or badunga, cannot interbreed with the aforementioned Gherkin. It is edible and may be pickled, but must be picked when no longer than 4 centimetres long, since it becomes bitter and spiny if allowed to grow larger. Gherkins are traditionally served cold, as cooked gherkins lose their intense flavour rapidly. Pickled gherkins are served to accompany other foods, often in sandwiches. They are historically associated with Central European and, occasionally, Eastern European cuisine, but are now found more widely. Sometimes also called a cornichon, they have historically also been called horned cucumbers, crumplings, and guerkins. The gherkins sold in pickle mixtures are not C. anguria but rather are small pickled immature fruits of cultivars of the cucumber. A true gherkin has palmately lobed leaves with toothed edges, small flowers, and furrowed, prickly fruits about five centimetres long that are borne on crooked stalks. Although its fruit is also pickled, the plant is frequently grown only as a curiosity.
gherkin
A pickled cucumber (commonly known as a pickle in the United States and Canada and a gherkin in Britain, Ireland, South Africa, Australia, and New Zealand) is a usually small or miniature cucumber that has been pickled in a brine, vinegar, or other solution and left to ferment for some time, by either immersing the cucumbers in an acidic solution or through souring by lacto-fermentation. Pickled cucumbers are often part of mixed pickles.
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