Compounds
green cucumber
Vinegar
Edible refined salt 3.5%
Tarragon
garlic
Green pepper
Water
Drainage weight at least 48%

 

Pickled cucumbers increase the content of an antioxidant called beta-carotene. The natural antioxidants found in all fruits and vegetables help neutralize free radicals. Free radicals are unstable chemicals that form naturally in the body and have been linked to problems like heart disease and cancer.
Once opened keep the jar in the fridge, making sure the pickles are pushed under the brine, and eat within 4 weeks.
A pickled cucumber, most often simply called a pickle in the United States and Canada, is a cucumber that has been processed in a brine or vinegar solution and left to ferment for a period of time. Pickling is also used for many other things, such as onions, cabbage, and herring.