Cured Cucumbers

Cured cucumbers, commonly known as pickles, are cucumbers that have been preserved in a brine of salt, vinegar, and spices. This process, called pickling, draws out water and prevents spoilage. The cucumbers can be fermented with lactic acid bacteria or preserved with vinegar and heat.

Pickles are used as a condiment, side dish, or ingredient in many foods. They add a tangy, salty, and sometimes spicy flavor to sandwiches, salads, burgers, and relishes. Manufacturers use them for their distinct taste and texture.

Cucumbers are generally recognized as safe (GRAS) by the FDA. Pickling involves salt, and high sodium intake can be a concern for some individuals. The World Health Organization (WHO) has evaluated salt intake and recommends limiting it for better health. JECFA has evaluated salt and acidity regulators used in pickling. Evidence on the health effects of typical pickle consumption is mixed, with some studies suggesting potential benefits from fermentation and others highlighting sodium concerns.