Gherkins - Diced - 250gms
₹90 -18.18%
M.R.P. : ₹110
In Stock
Gherkins are small, crunchy cucumbers often pickled and known for their tangy, slightly sweet flavor. Typically used as condiments or snacks, they add a zesty bite to burgers, sandwiches, and charcuterie boards. Low in calories and a source of antioxidants, gherkins offer both flavor and a touch of nutrition.
Description
Gherkins are a small variety of cucumber (Cucumis sativus), typically harvested while still immature, giving them their crisp texture and distinctively tangy flavor. Though often associated with pickles, the term “gherkin” can refer to both the fresh vegetable and the pickled product, depending on the context. Gherkins are much shorter and bumpier than standard cucumbers and are known for their firm texture and mildly bitter taste when raw. Once pickled—usually in vinegar, brine, or a sweet-and-sour solution—they develop a zesty, tart, and sometimes slightly sweet flavor, making them a popular accompaniment to a wide variety of dishes.
Nutritionally, gherkins are low in calories and contain a good amount of vitamin K, which supports bone health and blood clotting. When pickled, they retain antioxidants and small amounts of vitamin A, potassium, and probiotic properties (if naturally fermented), which can aid digestion and gut health. They are also hydrating due to their high water content and can contribute to a feeling of fullness without adding significant calories.
Culinarily, gherkins are widely used across many cuisines. In their pickled form, they are a staple in sandwiches, burgers, hot dogs, and ploughman’s lunches in British cuisine. They’re also used to make relishes, added to salads, charcuterie boards, and served as part of appetizers or side dishes. In Eastern European and Jewish cuisine, gherkins are a key part of traditional meals and are often served with cured meats or hearty stews. Their sharp, vinegary flavor acts as a palate cleanser and contrasts well with rich, fatty foods.
Fresh gherkins, although less common than pickled ones, can be used in salads or lightly sautéed. However, their firm texture and small size make them especially well-suited for pickling, and they are often preserved with spices like dill, mustard seeds, garlic, and peppercorns for added flavor.
With their bold flavor, crunchy texture, and versatility, gherkins are both a flavorful garnish and a functional ingredient, bringing brightness and balance to a wide range of dishes.
Nutritionally, gherkins are low in calories and contain a good amount of vitamin K, which supports bone health and blood clotting. When pickled, they retain antioxidants and small amounts of vitamin A, potassium, and probiotic properties (if naturally fermented), which can aid digestion and gut health. They are also hydrating due to their high water content and can contribute to a feeling of fullness without adding significant calories.
Culinarily, gherkins are widely used across many cuisines. In their pickled form, they are a staple in sandwiches, burgers, hot dogs, and ploughman’s lunches in British cuisine. They’re also used to make relishes, added to salads, charcuterie boards, and served as part of appetizers or side dishes. In Eastern European and Jewish cuisine, gherkins are a key part of traditional meals and are often served with cured meats or hearty stews. Their sharp, vinegary flavor acts as a palate cleanser and contrasts well with rich, fatty foods.
Fresh gherkins, although less common than pickled ones, can be used in salads or lightly sautéed. However, their firm texture and small size make them especially well-suited for pickling, and they are often preserved with spices like dill, mustard seeds, garlic, and peppercorns for added flavor.
With their bold flavor, crunchy texture, and versatility, gherkins are both a flavorful garnish and a functional ingredient, bringing brightness and balance to a wide range of dishes.
