Vegetable pickled cucumber

Rumpel, J. (2015). Plastic agrotextile covers in pickling cucumber production. In ISHS Acta horticulture 371. VII International Symposium on timing field production of vegetables [Online]. Available from http //www.pubhort.org Accessed 13.08.15. 

Other vegetables summer squash, pickles, turnips, beets, cucumbers, celery, olives, oils, brussels sprouts, iceberg lettuce, green peppers, mixed vegetables, asparagus, green beans, sauerkraut, and onions... 

Cucumbers are annual vegetables grown for their crisp and crunchy fruit. They add life to summer salads and make tasty pickles. 

Cucumber Cucumis sativus Cucurbitaceae Eaten raw in salads, cooked as a vegetable or pickled... 

Green beans, carrots, kohlrabi, celery, asparagus, turnips and others are processed similarly to cucumbers. Sliced green beans, for example, are treated with salt (2.5-3%), subjected to lactic acid fermentation at about 20 °C, and marketed in barrels, cans or glass jars. Some pickled vegetables, mostly those that were not blanched or precooked, will not soften during later cooking. 

Raw cucumbers or pickles may be diced or sliced and added to relish trays, salads, and sandwiches. It is noteworthy that the slightly bitter flavor of the raw vegetable is improved by dressing with acid-flavored items such as lemon juice, mayonnaise, sour cream, vinegar, and yogurt whereas pickles are acid-flavored to begin with, and have no need for such dressing. 

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