Fun Pickle Facts

 A pickle is botanically a fruit but culinarily a vegetable. Because they are made from cucumbers, which grow from flowers and contain seeds, they meet the botanical definition of a fruit. However, because of their savory taste and usage in meals, they are widely considered vegetables in cooking. 

 Making pickles from cucumbers takes anywhere from 1 hour to 3 weeks, depending on the method used. 

• Quick/Refrigerator Pickles: Ready in 1 to 24 hours (best after 1–3 days).
• Fermented/Brined Pickles: Require 3 days to 3 weeks.

 Unopened, commercially canned pickles generally last 1–2 years in the pantry, often remaining safe past their "use by" date. Once opened, or for refrigerated (non-canned) pickles, they should be kept in the fridge and eaten within 1–3 months for best quality. Keep pickles submerged in brine to prevent them from softening. 

 In Connecticut in order for a pickle to officially be considered a pickle, it must bounce.

 The Pickle association and its members heavily promoted pickles during the 40's, often crowning a "Pickle Queen" and launching national marketing campaigns, similar to the 1949 event where the Three Stooges helped crown a winner. 

 Queen Cleopatra of Egypt is historically linked to a deep fondness for pickles, credited for contributing to her legendary beauty, health, and vitality around 50 BC. She believed the nutrient-rich, fermented cucumbers enhanced her skin and appearance, often incorporating them into her diet. Cleopatra even shared this passion with Julius Caesar, who believed they added strength and fed them to his troops.

 Gherkins and pickles differ mainly in size and texture: gherkins are small (1–5 inches), bumpy, and crunchy, while "pickles" usually refer to larger, smoother pickled cucumbers. Gherkins are often pickled in dill or sweet brine, while large cucumbers are typically sliced or spear-cut for sandwiches.  

 The phrase “in a pickle” was first introduced by Shakespeare in his play, The Tempest. The quotes read, “How cam’st thou in this pickle?” and “I have been in such a pickle.”

 Napoleon was also a big fan of pickles. In fact, he put up the equivalent of $250,000 as a prize to whoever could figure out the best way to pickle and preserve foods for his troops.

 The majority of pickle factories in America ferment their pickles in outdoor vats without lids leaving them subject to insects and bird droppings! But there’s a reason. According to food scientists, the sun’s direct rays prevent yeast and molds from growing in the brine.

 The term “pickle” comes from the Dutch word pekel, which means “brine.”

 Famed philosopher Aristotle is reported to have given high praise to pickles for their healing and health benefits, as far back as around 850 B.C.