Fermented cucumbers – lacto-pickled vegetables of traditional preservation
Olivia Davis
2026-03-21
2 min. read
Fermented cucumbers – lacto-pickled vegetables of traditional preservation
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Fermented cucumbers, commonly referred to as pickled gherkins or dill pickles, represent a vegetable species within the *Cucurbitaceae* family (the gourd family). They are categorized into two primary cultivation types: **greenhouse-grown varieties** and **field-grown (open-ground) varieties**. The latter are further subdivided into four functional classifications based on intended use: **salad cucumbers** (designed for fresh consumption), **gherkins** (small-sized, ideal for pickling), **fermentation cucumbers** (optimized for lactic acid bacterial preservation), and **processing cucumbers** (resistant to thermal treatment for canning). Morphologically, these cucumbers exhibit considerable diversity in shape—ranging from slender and elongated to short and barrel-like, or exceptionally long—depending on the specific cultivar. While modern storage techniques ensure year-round availability, their peak flavor profile is attained during the summer harvest season, when they are either consumed fresh or immediately subjected to preservation processes such as brining or fermentation.
The properties of cucumbers vitamins and minerals
Cucumber is a low-calorie vegetable with a low dietary fiber content. Beta-zinc is very important for every diet because it has more than 300 enzymes which also catalyze metabolic compounds in the body. It also has potassium and small amounts of phosphorus, zinc, copper, manganese and iodine. At the same time, low intake of sodium protects against high blood pressure and water retention in the digestive tract.
Is it even calories? How many calories does a cucumber have?
100 g of cucumber provides about 13 calories, of which 2.4 g of carbohydrates and 0.7 g of protein.
How to use cucumber
Cucumbers with yogurt, salt and pepper or sugar are typical Polish dishes, whereas pickled cucumbers combined with yoghurt and garlic and copper form a Greek sauce. The cucumber stalks combine well with humus and deep.