In a pickle!

(Empress of the Unexpected) #1

Three questions: What is the benefit of pickles in the keto diet - is it the sodium, or something else? Delving into the pickle literature, I am reading that the store-bought pickles in vinegar do not have the same health benefits as home-made pickles in brine. Assuming store-bought is okay, can you please recommend your favorite brands? I have the grocery store label brand, and am trying to figure out what they felt the need to add blue and yellow dye. I know blue plus yellow equals green, but last time I checked cucumbers were naturally green.

(Jane) #2

Sorry I don’t have an answer for store-bought pickles.

Last year I planted a dozen pickling cucumber plants and now I have like a 10-year supply of pickles!!! I only planted salad cukes this year.

For a while everyone who came to my house left with a jar of pickles. A/C repair man? Left with a jar of pickles!
:rofl:

(Steve) #3

I’m a big fan of Bick’s Ultimate Garlic Baby Dill’s. Many of them are average sized, so not sure why they merit the “baby” name…used to be they would be smaller, but I’m guessing that was a problem attaining enough small cucumbers. :slight_smile:
Their ingredient list is pretty short:

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(TJ Borden) #4

Store bought is fine, but the ones in the refrigerated area are better than the ones in the shelf. But like most things keto, just because they’re better, doesn’t mean normal pickles are bad.

The benefits (as I understand it) are both the sodium, and the good bacteria from the fermentation. You just want to check labels to try to avoid added sugar.

(Empress of the Unexpected) #5

What is the difference in the type of cucumber used for pickles?

(Empress of the Unexpected) #6

Good suggestion. Does that mean the pickles in the refrigerated section are fermented, as opposed to just in vinegar?

(TJ Borden) #7

I think it’s that they’re not pasturized? Maybe? I’m not sure. I still get my fermented food requirements from beer

(Empress of the Unexpected) #8

Tomorrow begins my strict keto accountability thread and if I’m not supposed to be eating food dye I’d rather not.

(LeeAnn Brooks) #9

I would avoid it. There’s zero reason to dye pickles.

And the difference between pickle cucumbers and salad cucumbers is size. Though my grandma used to make mint cucumbers out of the salad ones chunked up when I was a kid. And they were super green, so she added some type of coloring.

Still, that was also back when they told us we didn’t need to wear a seat belt, so I’d find a dye free pickle if I were you.

I like the refrigerated ones because they jus taste fresher. I think there’s might be a difference in being heat processed vs cold processed too. Not completely sure about that.

(Rob) #10

As I understand it, benefits include:

  1. Acetic Acid/Vinegar - most of the benefits of ACV without the voodoo “mother”
  2. Fermentation by-products (< sauerkraut, kimchi, natto, etc.) but better than nothing
  3. Texture/taste - fresh, acidic, crunch in a world of soft, salty, chewy, keto foods
  4. Pickle juice (sodium) - good for fasting keto-ade purposes
    …
  5. Pickle-based puns - constantly be in a pickle (jar), keto “chips”, etc. :grin:
  6. Prevent cucumber over-supply and consequent fast rotting “cucumber mountain” :tired_face:
  7. Give the elderly ketonians something to do at home now they can’t make jam :stuck_out_tongue_winking_eye:

I eat basic, ambient store bought but add ACV and stevia (removing some “juice”) to make Keto ACV Bread & Butter Pickle chips

(Empress of the Unexpected) #11

:rofl::rofl::rofl::rofl:

(Rob) #12

I consider “English” cucumbers as my salad ones so definitely size (English are much longer and thinner proportionate to length) but there is also difference in consistency, seed size, proportion of core to flesh, etc. For a midpoint solution, I sometime slice English cucumbers and dump them in left-over pickle juice for a slightly acidic but fresher “lite” pickle.

(LeeAnn Brooks) #13

Yes, English cucumbers are much longer and skinnier that American salad cucumbers. I actually like English cucumbers better for just snacking. As regular salad cucumbers are much more seedy.
But they are still fatter and longer than typical pickle cucumbers.

(Steve) #14

We would always take english cucumbers and onions, slice them up and put them in a bowl of vinegar with some salt and pepper. Get nice and tart after a couple of days in the fridge!! :slight_smile:

(peel the cucumber too) :slight_smile:

(Mike W.) #15

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They make great chili dog buns!

(Jane) #16

I resemble that remark!!!
:rofl:

(Jane) #17

Size and salad cucumbers have a milder, sweeter flavor.

I planted a variety called Diva from seeds and it was so sweet it almost had a melon taste.

Another one I picked up the plant at a nursery and it is long and skinny with bumps all over it. UGLY!!! But very mild and has a nice flavor.

(Raj Seth) #18

Making lacto fermented pickles is so easy
Buy some Kirby’s. Make 4% brine. Put both in a jar with a teabag, maybe a couple garlic cloves and whole hot chili peppers. Leave on kitchen counter for 2 weeks. Eat
Done

(Vivienne Clampitt) #19

Well that brings back a few memories! My grandmother used to do just this when I was a little girl back in the late fifties/sixties.

(Steve) #20

Was she German? (my Dad’s side is - heh - Fischer is about as common as Smith over there) Some of these things just keep getting passed down. Like creamed peas on toast. Heh…another non-keto food I’ll never have again, but can still taste it in memory…very starchy and GOOOOOD! :smiley: