Gherkins

Description

• Gherkins are small, immature cucumbers (typically Cucumis sativus or specialty pickling varieties) harvested early for their firm texture and tangy flavor.

• Commonly preserved in brine, vinegar pickling solutions, or fermented lactically.

• Used widely in condiments, salads, relishes, dressings, and ready meals for acidity, crunch, and flavor contrast.

• Market forms include whole, sliced, diced, julienned, or incorporated into sauces (relish, spreads).

Indicative nutritional values per 100 g

(Values refer to drained pickled gherkins; fresh gherkins are lower in sodium.)

• Energy: 10–25 kcal

• Carbohydrates: 1.5–4 g

  • Sugars: 1–2 g

  • Dietary fiber: 1–1.5 g

• Proteins: 0.3–0.7 g

• Lipids: <0.2 g

  • SFA (first occurrence): negligible

  • MUFA: negligible

  • PUFA: negligible

  • TFA: absent

• Sodium: 500–900 mg (from pickling brine; varies widely)

• Minerals: potassium (low in pickled form), manganese, traces of magnesium

• Vitamins: small amounts of vitamin K and vitamin C (reduced during pickling)

Key constituents

• Organic acids: acetic acid (from vinegar), lactic acid (in fermented gherkins).

• Flavor compounds: aldehydes and terpenes responsible for fresh cucumber aroma.

• Phenolics: flavonoids and tannins contributing to mild astringency.

• Salts: sodium chloride (brine), sometimes calcium salts to enhance firmness.

• Natural sugars: present in small amounts, partially consumed during fermentation.

Production process

• Harvesting: picked at early maturity (2–5 cm), ensuring firmness and low seed development.

• Sorting & grading: size, color, and surface integrity selected for premium quality.

• Primary processing:

  • Washing and trimming

  • Optional pricking/slitting to improve brine penetration

• Pickling methods:

  • Vinegar pickling: immersion in acetic acid brine with salt, herbs, spices.

  • Natural fermentation: lactic acid bacteria convert sugars into lactic acid in salted brine.

• Additives (optional): dill, mustard seeds, garlic, turmeric, calcium chloride.

• Packaging: glass jars, plastic tubs, or single-serve sachets.

• Quality standards: microbiological and physicochemical control under GMP/HACCP.

Physical properties

• Appearance: bright green to olive green; whole or cut.

• Texture: firm, crisp, with snap on biting; firmness influenced by calcium salts and pickling method.

• pH: typically 2.8–4.0 depending on acidification.

• Moisture: >90% (fresh), similar after pickling due to water equilibrium with brine.

• Density: variable based on brine concentration and cut size.

Sensory and technological properties

• Taste: tangy, acidic, salty, slightly sweet depending on recipe.

• Aroma: mildly herbal with dill, mustard, garlic, or spice notes.

• Color: green with possible yellowish hue from turmeric or brine.

• Technological benefits:

  • Provides acidity and flavor brightness.

  • Adds crunch and textural contrast.

  • Helps balance fatty, creamy, or rich foods.

  • Stable in pasteurized and shelf-stable products.

Food applications

• Sandwiches, burgers, wraps, and salads.

• Condiments: tartar sauce, dill sauces, relish.

• Cold ready meals and meal kits.

• Charcuterie, smoked fish preparations, and antipasti.

• Sauces, dips, dressings, and marinades.

• Finely chopped for spreads or mixed salads (potato salad, tuna salad, egg salad).

Nutrition & health

• Very low caloric content.

• Provides beneficial organic acids and mild antioxidant components.

• Natural fermentation (when used) provides lactic acid and can support digestive health.

• High sodium content in pickled form may be unsuitable for low-sodium diets.

• Minimal contribution of vitamins and minerals after pickling.

Portion note

• Typical portion size in prepared foods: 10–30 g diced or sliced.

• Whole gherkins: 1–3 pieces depending on size.

Allergens & intolerances

• Gherkins themselves are not allergens.

• Check for:

  • Mustard seeds or mustard spices (common allergen).

  • Sulfites (sometimes used in pickling).

• Gluten-free and dairy-free unless cross-contaminated.

Storage & shelf-life

• Unopened jars: 1–3 years at room temperature.

• Opened product: 1–2 months refrigerated, submerged in brine.

• Fermented gherkins: may continue slow fermentation under refrigeration.

• Avoid exposure to air to prevent softening and mold formation.

Safety & regulatory

• Must comply with safety criteria for acidified or fermented foods.

• pH control is critical: below 4.6 for safety (typically far lower in gherkins).

• Must follow GMP/HACCP standards.

• Labeling must include added allergens (mustard, sulfites).

• Limits for preservatives, colorants, and contaminants depend on regional regulations.

Labeling

• Ingredient declaration: “Gherkins” or “Pickled gherkins”.

• Must list:

  • Water, vinegar, salt, sugar (if present)

  • Spices (dill, mustard, turmeric, garlic)

  • Preservatives (if used)

• For fermented gherkins: declare “fermented” or list lactic acid as naturally occurring.

Troubleshooting

• Soft texture:

  • Caused by enzymatic activity or insufficient acidity; use calcium salts or rapid acidification.

• Cloudy brine:

  • Natural during fermentation; in vinegar pickles may indicate mineral precipitation or microbial activity.

• Off-flavors:

  • Due to oxidation, poor raw material quality, or spice degradation.

• Hollow centers:

  • Often caused by rapid growth in the field or delayed processing.

Sustainability & supply chain

• Gherkins are typically cultivated in intensive but controlled agricultural systems.

• Key sustainability factors:

  • Efficient irrigation management

  • Reduced pesticide usage

  • Soil conservation practices

• Processing generates low waste; trimmings can be composted.

• Wastewater treatment must monitor parameters such as BOD/COD.

Main INCI functions (cosmetics)

(When used as “Cucumber Extract” or “Gherkin Extract”)

• Skin conditioning

• Soothing and hydrating agent

• Antioxidant botanical component

• Refreshing and toning functionality

Conclusion

Gherkins are a widely used ingredient that provides acidity, texture, and characteristic pickle flavor to a vast range of prepared foods. Their crispness, versatility, and ability to elevate savory formulations make them valuable in both home and industrial cooking. With low calories and clean labeling potential, they integrate well into modern, health-conscious food products. Proper pickling, storage, and processing ensure safety, quality, and long shelf-life.

Mini-glossary

• SFA – Saturated fatty acids. Excessive intake may raise LDL cholesterol; gherkins contain negligible amounts.

• MUFA – Monounsaturated fatty acids. Generally heart-healthy.

• PUFA – Polyunsaturated fatty acids. Important for metabolic and cardiovascular functions.

• TFA – Trans fatty acids. Industrial TFAs are harmful; gherkins contain none.

• GMP/HACCP – Good Manufacturing Practices / Hazard Analysis and Critical Control Points: systems ensuring hygiene, safety, and traceability.

• BOD/COD – Biological oxygen demand / chemical oxygen demand: parameters used to evaluate the environmental impact of wastewater.

References__________________________________________________________________________

Alan Y. Culture fermentation of Lactobacillus in traditional pickled gherkins: Microbial development, chemical, biogenic amine and metabolite analysis. J Food Sci Technol. 2019 Aug;56(8):3930-3939. doi: 10.1007/s13197-019-03866-8. 

Abstract. Fermented cucumber pickles are the lactic acid fermentation products formed through the influence of microorganisms present in the environment. This study investigated the impacts of starter cultures, namely, Lactobacillus plantarum, Lactobacillus pentosus and Lactobacillus paraplantarum, typically utilized for the fermentation of traditional pickled gherkins, on fermentation process. The chemical (pH, total acidity and salt) and microbiological (total mesophilic aerobic bacteria, lactic acid bacteria and yeast-mould) changes were observed against the control sample during fermentation process. Moreover, the amounts of biogenic amines (BAs) and metabolites formed as a consequence of fermentation were determined using HPLC. It was found that the chemical analyses provided similar results for all the samples. The amount of total mesophilic aerobic bacteria and yeast-mould colonies in pickle sample containing L. plantarum 49 strain appeared to reduce significantly. The amount of BAs was the lowest for the pickle samples where L. plantarum strains were added. The amount of BAs was below the toxic value that could affect human health. More BAs were synthesized as the fermentation period increased. Lactate was seen to exist in the samples when pyruvate was present, and acetoin was converted into 2.3-butanediol during the fermentation period. It was concluded that the pickle sample for which L. plantarum 49 strain was used displayed a better fermentation profile (i.e., metabolite and biogenic amines) than the remaining samples. Producing a more delicious and reliable product using such characteristics of L. plantarum strains in pickled gherkins is believed to significantly contribute to the food industry.

MacDonald WC, Anderson FH, Hashimoto S. Histological effect of certain pickles on the human gastric mucosa. A preliminary report. Can Med Assoc J. 1967 Jun 10;96(23):1521-5.

Abstract. The histological effects of several types of pickles and control substances were assessed by repeated suction (per os) biopsies of the gastric antrum in three healthy men. The ingestion of 30 ounces of fukujinzuke (assorted vegetables pickled in soy sauce) or of vinegared gherkins over a three-day period caused marked changes in the surface epithelium and gastric pits in all three subjects. The abnormalities consisted of loss of cellular mucus, nuclear enlargement, prominent nuclear chromatin and an increased number of mitotic figures. All control biopsies were normal, as were biopsies after the ingestion of 30 ounces of raw carrots or cucumbers over a three-day period. This study shows that eating a sufficient quantity of certain types of pickles causes marked changes in the human stomach. Peroral suction biopsy of the gastric antrum appears to be a practical method for testing the effect of various foods on the human gastric mucosa.

Paramasivam M, Selvi C, Chandrasekaran S. Persistence and dissipation of flubendiamide and its risk assessment on gherkin (Cucumis sativus L.). Environ Monit Assess. 2014 Aug;186(8):4881-7. doi: 10.1007/s10661-014-3745-2.

Abstract. A supervised open field trial was conducted to evaluate the dissipation pattern and risk assessment of flubendiamide in gherkin fruits following foliar application of Fame 480 SC at 60 and 120 g a.i. ha(-1). Samples of gherkin fruits were drawn at different time intervals and quantified by HPLC-DAD. The maximum initial deposits of flubendiamide on gherkin were found to be 0.79 and 1.52 mg kg(-1), respectively, at recommended and double the recommended doses. The dissipation pattern of flubendiamide followed a first-order kinetics with half-lives of 1.87 to 2.16 days at 60 and 120 g a.i. ha(-1), respectively. The limit of quantification of flubendiamide and desiodo flubendiamide was observed to be 0.01 mg kg(-1) for gherkin fruit and soil substrates. Theoretical maximum residue contribution (TMRC) for flubendiamide was calculated and found to be well below the maximum permissible intake (MPI) on gherkin fruits. Thus, the application of flubendiamide at the recommended dose on gherkin fruits presents no human health risks and safe to consumers.

Stano J, Nemec P, Bezáková L, Kákoniová D, Kovács P, Neubert K, Liskova D, Andriamainty F, Micieta K. Beta-galactosidase in immobilized cells of gherkin Cucumis sativus L. Acta Biochim Pol. 1998;45(2):621-6.

Abstract. Cell suspensions of gherkin (Cucumis sativus L.) were permeabilized by Tween-80, and immobilized by glutaraldehyde. Beta-galactosidase showed pH optimum at 4.9 and temperature optimum at 58 degrees C. The enzyme catalysed hydrolysis was linear for 3 h with 60-68% conversion of the substrate. The cells characterized by high beta-galactosidase activity and stability on long-term storage showed valuable technological properties.