Pickles

Pickles are cucumbers that have been preserved in a brine of salt and water, or in vinegar. This process, called pickling, changes the cucumber's texture and flavor, making it more sour and firm. Pickling has been used for centuries to preserve food before refrigeration was common.

Pickles are used as a condiment and a side dish, adding a tangy, salty flavor to meals. They are commonly found in sandwiches, burgers, and salads, and are also used in dishes like tartar sauce and relish. The pickling brine can also be used as a flavoring agent.

Pickles are generally recognized as safe (GRAS) by the FDA. The high sodium content in some pickles may be a concern for individuals monitoring their salt intake. JECFA has evaluated pickles and determined them to be of low toxicological concern. No significant health controversies are associated with typical pickle consumption.