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Polish and German The Polish- or German-style pickled cucumber (Polish: ogĂłrek kiszony/kwaszony; German: Salzgurken), was developed in the northern parts of central and eastern Europe. It has been exported worldwide and is found in the cuisines of many countries, including the United States, where it
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Traditionally it was preserved in wooden barrels, but now is sold in glass jars. A cucumber only pickled for a few days is different in taste (less sour) than one pickled for a longer time and is called ogórek małosolny, which literally means "low-salt cucumber." This distinction is similar to the
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Half sour (L) vs "full sour" (Kosher) deli dill (R) A "kosher" dill pickle is not necessarily kosher in the sense that it has been prepared in accordance with Jewish dietary law. Rather, it is a pickle made in the traditional manner of Jewish New York City pickle makers, with generous addition of
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Please change order of the content below titles : US Kosher Dill and Polish and German Dill should be changed to Polish and German first and then US Kosher Dill as Polish and German versions go back beyond 1899 and Kosher Dills were adapted from
Northern European traditions, it is a variation of
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The text says "Pickled cucumber, in the United States and Canada". However the article linked appears to be about pickled cucumbers in a number of countries. In addition, the term "pickled cucumber" is not used in United States or Canada. Suggest that the text be changed to something more
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A "pickle" originally referred to the salt-vinegar brine in which various foods were preserved. Anything which had been preserved this way was referred to as "pickled" as in "pickled cucumber" or pickled sausage. The pickled object itself is not the pickle in which it was pickled.
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In New York terminology, a "full-sour" kosher dill is one that has fully fermented, while a "half-sour", given a shorter stay in the brine, is still crisp and bright green. Elsewhere, these pickles may sometimes be termed "old" and "new" dills.
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Another kind of pickled cucumber popular in Poland is ogĂłrek konserwowy ("preserved cucumber") which is rather sweet and vinegary in taste, due to different composition of the preserving solution.
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I thought the term "Pickle!" was a NATO code word for an unguided bomb. Kind of like "Fox Two!" when they fire a missile, except a bomb instead. --
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The main topics for "pickle" and "pickles" are the same: pickled vegetables. It is confusing and unnecessary to have separate DAB pages.
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Polish low-Salt dills. This is supported in your references, . I will submit another request and update the description of each.
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was introduced by immigrants. It is sour, similar to the kosher dill, but tends to be seasoned differently.
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Dill pickles (not necessarily described as "kosher") have been served in New York City since at least 1899.
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which affects this page. Please participate on that page and not in this talk page section. Thank you. —
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There is no category for 'pickling' as used in specimen preservation. Surely there should be.
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Pickles are another form of cucumber so they are, in fact, vegetables.
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one between half- and full-sour types of kosher dills (see above).
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