Pickles, an underrated veggie?

R

Right Now

Senior Member
While fixing my lunch, I wondered about this.
Is a pickle considered a veggie? Does it count in our daily intake of a green veggie? It's loaded with water, the cuke has restorative qualities over your eyes to moisturize, as well as one of several ingredients in bath soaps, etc.

So, do restaurants add a pickle to your plate as a veggie or simply as added color? Hiding inside of McD hamburgers, slices of both sweet and dill pickles appear frequently on sandwich orders.

I will eagerly await responses to this very important question.
Also, I will reconsider the pickle and its importance in daily life.
 

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Me, too! I love the dill pickles, always have since I was very small. Dill relish, sliced pickles, dill spears, dilly beans (used to make them and can them when my dad had a garden), fat dills, skinny dills.....

But, I never liked sweet pickles. Hmmm, wonder if it has something to do with my sour personality?!
 

win231 said:
If pickles are so good, why do we describe something difficult or unpleasant as "A real pickle?"
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Could be that a cucumber is no longer the original form of itself when pickled. Using vinegar, salt, herbs and spices change the entire way we absorb that same cucumber. Thus, "being in a real pickle" isn't the true person at all?
 
NorthernLight said:
I think it's just a condiment. I wouldn't count it as a vegetable.
Brined vegetables like sauerkraut and kimchi can be beneficial.
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A dill pickle is also a brined vegetable, just like sauerkraut or kimchi. Sweet pickles are different, they are just a cucumber that has been put into a brine of vinegar and sugar and other spices.
Dill pickles, like kimchi and sauerkraut, are put into a seasoned salty brine (no vinegar) and left to ferment until they are ready to eat; so they have probiotics just like kimchi does.

However, the same marketing issues exist as with other fermented foods. In order to stop the fermentation process, the product is heated up enough to kill the probiotic bacteria and yeast cultures. This means that when you purchase it from the store, you are usually getting dead cultures, unless it specifies different on the label.

In any case, cucumbers are a very healthy food, and are still nutritious when eaten as a sour pickle, even if made in vinegar and not actually brined.
 
I guess that they're still available but remember those giant dill pickles that were sold one per pouch with a lot of juice ?

Walking home from school there was a mom & pop neighborhood grocery store and while the other kids would stop and spend their nickels and dimes on candy I'd go grab one of those jumbo dill pickles and eat it and drink the juice on the way home.

Sometimes I'd go back to the produce section and pick out the biggest red onion I saw and eat it on the way home like a apple......thinking back on it now I can understand why the other kids thought I was a little weird. :)

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I've always thought of pickles as a crunch vegetable, and I love them, eating often
the sweet pickles, I include them sliced or diced in many of my meals and food preps,
potato salads, love them with all my garden salads, or I eat them straight out of the jar.

Here Here for pickles!! :)
 
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