Cucumber Cornichon: What differences?

By fashionlifeshopping 11/06/2022 1717 Views

Derived from one and the same fruit, difference between cucumber and pickle，cucumber and pickle, however, have some notable differences. The first is one of the essential ingredients of summer salads. As for the second, it is the favorite condiment of the French and an essential for burgers or bistro boards. Let's discover the history of the original fruit and how to differentiate its variations.

Cucumber-pickle: what are the differences?

Originally from the Himalayas but cultivated for the first time in India, the cucumber and the gherkin come from the same gourd, fruit coming from the plant " Cucumis sativus ". Over time, several varieties of cucumbers and pickles have been developed by human hands and by natural genetics. The selection of seeds chosen for their robustness or the flavor of the given fruit has led to the creation of many varieties: nearly 870 for cucumbers and 370 for gherkins, all listed in the European Catalog.

How to recognize a pickle

Picked shortly after flowering, at 5 or 8 centimeters in length, the pickle is much smaller in appearance than the cucumber. Firmer and crunchier, it is very bitter if it is not prepared but can be eaten plain in a salad. However, it is more generally tasted when marinated with vinegar and herbs.

The most common method of preservation is to drain the gherkins then put them in jars in vinegar with pearl onions, garlic, and aromatic herbs.

How to recognize a cucumber

If we follow the fruit and vegetable calendar, the cucumber is harvested from May to September after having grown and matured for three to four months. Being able to reach 30 centimeters long and five wide, the cucumber is softer and softer than its little brother the gherkin.

Cucumbers don't keep for long, even in the fridge. Cook it within a week of purchasing it.

A slimming asset

Pickles and cucumbers are low-calorie foods. Composed of 96% water, they provide about 11 kilocalories per 100 grams. To be consumed without moderation as part of a slimming diet. However, be aware that the acidity of the pickle prepared in vinegar greatly stimulates the appetite. In addition, for people on a low-sodium diet, it will be necessary to limit the consumption of pickles in jars because these, disgorged with salt, have a high sodium content (about 700 mg per 100 g).

How to consume them

The pickle: has a crunchy and firm texture, as well as a tangy and salty taste. In fact, it fits perfectly into burgers, potato salad, savory cakes or as a condiment to enhance sauces. More rarely, it is eaten sweetened in ice cream or macaroon.

Cucumber: has a crunchy and juicy texture. Grilled, in gazpacho, in juice, in jam, or plain in a salad, there are many ways to cook it.

Louis XIV, who was very fond of cucumbers, favored the introduction of the pickle in France. From the 16th century, it was eaten as a condiment. As for the cucumber, it was a luxury food because it was considered a non-satiating fruit.

The majority of pickles available in stores come from India. But it is possible to find "made in France" ones. Burgundy and the Midi-Pyrénées are two regions where they are grown.