Description
A traditional dill pickle made by lactic‑acid fermentation of cucumbers.
Technical
During fermentation, naturally occurring Lactobacillus plantarum and L. brevis metabolize the sugars in cucumber flesh to produce lactic acid, which lowers the pH from about 5.5 to 3.5–4.0. The acidification creates an environment that inhibits spoilage organisms while preserving the crisp texture. Dill essential oils contribute antimicrobial compounds that further suppress yeasts and molds.
Science
Primary Reaction
Fermentation of cucumber sugars to lactic acid by Lactobacillus spp.
Sensory Profile
Aroma ()
herbaldillbrinysourcrisp
Origin & History
Civilization
German immigrants
Era
19th century