Acids · S2

Pickled cucumber

94.3% water · 12 kcal

Per 100 g

12 kcal Energy

0.5 g Protein

2.41 g Carbs

0.3 g Fat

1 g Fibre

Trace risk GLUTEN SULPHITE Year round · stored for winter

Let’s cook with it → Invent something with it

What it is for

They set the balance. Acid cuts fat, reins in sweetness, denatures protein and triggers leaveners. When a dish tastes like something is missing, it is usually acid rather than salt.

Where it catches you out

Heat drives the aroma out of acid. Squeeze the lemon at the table, not into the pot, and add vinegar at the end.

The knack

The profile describes dill cucumber pickles; it does not describe mixed cabbage and pepper pickles.

Storage and health

How to keep it, and who it suits.

Keeping it

Keep the unopened jar in a cool place for 1 year; after opening, refrigerate in brine for 2-3 months.

Cross-contamination risk

Malt vinegar can introduce gluten into pickles; vinegar and additives must be verified on the label.

Allergen: GLUTEN, SULPHITE

Glycaemic index

This ingredient carries no meaningful carbohydrate, so it has no glycaemic index. On its own it will not move blood sugar; what you eat alongside it decides that.