<P> There are also "long time pickles", which call for some months of cool storing in order to be edible . In southern Sweden and Denmark a solution of water, mild acidic vinegar (not made of wine and as clear as water), sugar and the top of dill plants, known as krondill (English: crown dill) and a little salt . In Sweden this is known as "Ättiksgurka" (English: vinegar cucumber) and has a crispy sweet and sour taste . Further north in Sweden some of the acidic vinegar and all the sugar are replaced with more salt . This is known as "saltgurka". Both "ättiksgurka" and "saltgurka" are used as a minor part of certain dishes . </P> <P> Kool - Aid pickles or "koolickles", enjoyed by children in parts of the Southern United States, are created by soaking dill pickles in a mixture of Kool - Aid and pickle brine . </P> <P> Like pickled vegetables such as sauerkraut, sour pickled cucumbers (technically a fruit) are low in calories . They also contain a moderate amount of vitamin K, specifically in the form of K. 30 - gram sour pickled cucumber offers 12--16 μg, or approximately 15--20%, of the Recommended Daily Allowance of vitamin K. It also offers 3 kilocalories (13 kJ), most of which come from carbohydrate . However, most sour pickled cucumbers are also high in sodium; one pickled cucumber can contain 350--500 mg, or 15--20% of the American recommended daily limit of 2400 mg . </P> <P> Sweet pickled cucumbers, including bread - and - butter pickles, are higher in calories due to their sugar content; a similar 30 - gram portion may contain 20 to 30 kilocalories (84 to 126 kJ). Sweet pickled cucumbers also tend to contain significantly less sodium than sour pickles . </P>

Is a dill pickle a fruit or vegetable