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Fermented, low-calorie, probiotic, spicy, source of vitamin C
In season: Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Spicy cucumber pickle (40 g) has 7 calories. That works out to 18 calories per 100 g. It contains 1.3 g of carbs, 0.3 g of protein, 0.1 g of fat and 0.5 g of fiber. Its 6.4 µg of Vitamin K covers 5% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 1 piece (medium) · 40 g
7
KCAL / 40G
Carbs
1.3g
· 0% DV
Protein
0.3g
· 1% DV
Fat
0.1g
· 0% DV
Fiber
0.5g
· 2% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 71% · Protein 16% · Fat 13%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 7 kcal | |
| Total fat | 0.1 g | 0% |
| Saturated fat | 0.02 g | 0% |
| Trans fat | 0 g | |
| Sodium | 320 mg | 14% |
| Total carbohydrate | 1.3 g | 0% |
| Fiber | 0.5 g | 2% |
| Protein | 0.3 g | 1% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 40 g | 7 kcal |
| 1 slice (thin) | 8 g | 1 kcal |
| 1 tablespoon (chopped) | 15 g | 3 kcal |
| 1 slice (thick) | 15 g | 3 kcal |
| 1 piece (small) | 25 g | 5 kcal |
| 1 serving (medium) | 50 g | 9 kcal |
| 1 piece (large) | 60 g | 11 kcal |
| 100 g | 100 g | 18 kcal |
| 1 serving (large) | 100 g | 18 kcal |
| 3 piece (medium) | 120 g | 22 kcal |
| 1 cup (chopped) | 120 g | 22 kcal |
Calculated from 18 calories per 100 g.
Spicy cucumber pickles are made by packing cucumbers with hot peppers, garlic and brine, then letting them pickle. Some recipes use vinegar for a quick sour flavor, while naturally fermented versions rely on salt water and time.
Spicy cucumber pickles can turn soft when the cucumbers are old or damaged, the brine is too weak, or the pickles are exposed to heat. Start with firm cucumbers and keep them fully submerged in brine.
Yes, refrigerate spicy cucumber pickles after opening, especially once the seal is broken. Keep the cucumbers covered by brine and use a clean utensil to remove them so the jar is less likely to spoil.
Spicy cucumber pickles pair well with burgers, sandwiches, grilled meats and rich or fried foods. Their sharp, hot flavor cuts through richness, and chopped pickles can also add crunch to potato salad or a grain bowl.
You can drink spicy cucumber pickle brine, but it is salty and may also be acidic or hot. A small amount can flavor dressings or marinades; drinking a lot may aggravate heartburn or add substantial sodium to your meal.
Cloudy brine can be normal in naturally fermented spicy cucumber pickles because fermentation creates sediment and changes the liquid. Do not eat them if you also notice mold, a foul smell, sliminess or a bulging lid.
Spicy cucumber pickles may be spoiled if they have visible mold, a foul smell, a slimy texture or a swollen container. Do not taste them to check; discard the contents if any of these warning signs appear.
To make spicy cucumber pickles less hot, drain and briefly rinse the pieces before serving. You can also balance their heat by adding them to a creamy dip, sandwich or salad rather than eating them on their own.
Naturally fermented, unpasteurized spicy cucumber pickles can contain live microbes, but vinegar-pickled or heat-treated versions may not. They are a condiment, not a guaranteed source of probiotics, so the preparation method matters.
Yes, spicy cucumber pickles can trigger heartburn in some people. Their hot peppers, sour brine and vinegar may aggravate reflux symptoms, so reduce the portion or skip them if you notice discomfort after eating them.
Vitamins
Vitamin K
6.4µg · 5% DV
B5
0.08mg · 2% DV
Vitamin C
1mg · 1% DV
B6
0.01mg · 1% DV
Minerals
Sodium
320mg · 14% DV
Copper
0.01mg · 1% DV
Potassium ⭐
44mg · 1% DV
Phosphorus
8.8mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 7 calories in 1 piece (medium) (40 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Spicy cucumber pickle is made by preserving cucumbers with chilli, often alongside garlic, in a brine; some recipes use vinegar. In Turkey, it belongs to a long home-pickling tradition, and fermented versions develop a tangy, salty heat while keeping some crunch. The spice level and texture vary from jar to jar.
It is commonly served alongside grilled meats, beans and other hearty dishes, or added to sandwiches and mezze plates. It is low in calories, with 18 calories per 100 g, and its sharp flavour can bring contrast to richer foods. If you prefer a milder, less salty bite, briefly rinse a piece before serving.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.02g
MONOUNSATURATED
0.01g
POLYUNSATURATED
0.01g
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Nutrition data compiled from USDA FoodData Central and scientific sources.