Pickles: useful properties and recipes

Since time immemorial, cucumbers in Russia were salted in wooden barrels. In the modern world, housewives for this purpose mainly use three-liter glass jars. The container should be well washed with water and baking soda before use.

What is the difference between pickles and pickled cucumbers

It turns out that not everyone knows that pickled and pickled cucumbers are not the same thing. There are significant differences in the method of canning, the set of ingredients, shelf life and taste. To understand which method of preservation is preferable, you need to understand how the vegetable will be used - as an independent appetizer or as part of any dishes.

Pickles
Traditionally, pickling cucumber crops is made without adding vinegar or citric acid. Preservation is carried out with a salt solution, in which they put a lot of spices and spices: peppercorns, coriander, cloves, cumin and others. Fresh currant and cherry leaves, garlic, mustard seeds, pieces of horseradish, dill umbrellas add unique flavors and aromas.

Peculiarities of pickling:

1. Vegetables are washed, sorted by size and maturity. To get a crunchy delicacy, you need to select young and not large fruits with dark "pimples".
2. The bottom of the container is lined with cherry and currant leaves.
3. Raw material is placed in barrels or jars in layers, interspersed with herbs and spices.
4. Then the containers are filled with a solution of water and table salt in a ratio of 1:4.
5. Cover with lids and sent for storage in a cool place.

A couple of days later the cucumbers will be lightly salted, and they can already be used in food. Pickled vegetables are stored for 14 days to 6 months. Then there is lactic acid in the brine and the fermentation process begins.

Pickled cucumbers
Pickling involves the obligatory use of acids - acetic or citric - as well as sugar. It is these ingredients that are responsible for the preservation. As in the case with pickling, spicy herbs, herbs and spices are used. Containers and lids must be sterilized, and cucumbers are poured hot marinade. Harvested in this way the crop is stored much longer than in the above method.

Depending on the content of acid, canned cucumbers are divided into the following groups:

• mild acidity;
• medium acidity;
• acidic.

Pros and cons of both methods
Pickled vegetables have a richer taste and a long shelf life. However, acids and sugar in the marinade destroy trace elements and vitamins, and microorganisms are not able to develop in such an environment. But the acid can also bring benefits, for example, it counteracts the deposition of salts in the joints. This serves as a preventive measure for osteochondrosis.

Salted cucumbers are healthier than pickled ones. They retain most of the useful substances, and over time there are valuable lactic acid bacteria.

Thus, pickles are considered an excellent source of potassium, calcium, magnesium and sodium, as well as vitamins A, B and PP. Lactobacillus controls the growth of bad microflora and helps to populate the intestines with missing beneficial microorganisms. This helps improve gastrointestinal function and strengthens immune function.

How many pickles you can eat per day

Nutritionists recommend eating no more than 200 grams of pickled or salty vegetables per day. However, they also recommend a mono-diet on pickles. Thus, there is a conclusion that from one or two overeating pickles is unlikely to be terrible consequences. However, it is better to keep yourself in control and do not forget about a sense of proportion. The tendency to swelling, pressure and gastrointestinal problems, pregnancy and other contraindications should also be taken into account.

Is it possible to eat cucumbers at night?

Salted cucumbers contain a lot of sodium chloride, which promotes water retention in the body. For this reason, it is better to eat them in the morning or at lunch, refusing to eat them before going to bed, otherwise you can wake up with unpleasant swelling.

Composition and Calories

Pickled and pickled cucumbers are particularly rich in sodium. People who are engaged in heavy physical labor or active sports need this chemical element for normal functioning of the body. In addition, the product has quite a lot of potassium, iodine, calcium, iron and phosphorus. Even after hot preservation enough elements are preserved to replenish their deficiency in the body.

As for the nutritional value, 100 g of pickles contains up to 92 g of water, a small amount of protein, fat, carbohydrates and fiber. The energy value of the product is from 11 to 13 kcal.

Special attention should be paid to the content of lactic acid and lactic acid bacteria in pickles. The acid has a positive effect on blood cholesterol levels, improves digestion and normalizes blood pressure. Lactobacillus helps to restore immunity and normalize intestinal microflora after viral diseases and acute respiratory infections, as well as after taking antibiotics.

It is most useful to eat fresh, salted and lightly salted vegetables. In addition to trace elements and lactobacilli, they retain vitamins PP, A, C and B group.

Cucumbers cooked with the "hot method" lose a lot of useful properties. The temperature destroys the vitamins, and the vinegar can kill beneficial microorganisms.

What are the health benefits of pickles

General Benefits

Basically, pickled and sour products are known for their unique taste, high ascorbic acid content and benefits for the gastrointestinal tract. In fact, the range of useful properties of pickles is much wider.

Useful properties of pickles:

1. All pickled and fermented products are a treasure trove of beneficial lactic acid bacteria. They eliminate putrefactive processes in the gastrointestinal tract, as well as populate the intestines, preventing the reproduction of pathogenic microflora and symptoms of dysbacteriosis. It's no secret that it is the bacteria that inhabit the intestines that have a huge impact on the immune system. That's why drinking brine and pickles also strengthens the immune system.
2. Cucumbers and brine contain a lot of salt, which retains water in the body. This property saves you from a hangover, dehydration and intoxication, helping to restore the water-salt balance and tone.
3. The drink is taken internally to relieve cramps and muscle spasms. To eliminate soreness in such situations, it is enough to drink only 100 ml of the healing liquid. Compresses with brine are applied at bruises to reduce inflammation and pain relief.
4. The fluid is used to treat burned skin for an anti-inflammatory effect and to accelerate regeneration.
5. Iodine deficiency is a frequent problem in both adults and children. Pickles contain many iodine compounds, which have a beneficial effect on the thyroid gland.
6. Surprisingly, in the future, such a familiar product might influence the creation of a cure for cancer. According to a 2014 study, brine probiotics have been shown to be effective in fighting spleen cancer in experimental mice.
7. One glass of brine is guaranteed to eliminate hiccups.
8. Pickles and brine saves heartburn. The disease itself is a consequence of increased acidity of the stomach. If you periodically drink a few sips of pickle or eat cucumber with meals, then the acidity will not increase, and therefore - and heartburn will not bother you.
9. To prevent anemia, you should include pickles in your diet, because they are rich in iron, magnesium and calcium.
10. The use of pickles promotes the removal of cholesterol from the body and prevents the formation of vascular plaques.

For women

1. Pickle brine is used in cosmetology. The liquid is frozen, and then it is wiped over the face instead of a tonic. Such a procedure fights acne, wrinkles, whitens and tones the skin.
2. Many girls suffer from dry skin on the shins and hands, as well as corns and corns on the feet. Baths with cucumber brine will eliminate dryness and get rid of these skin formations.
3. Pickled cucumbers contain lycopene, which prevents reproductive cancers such as cervical and breast cancer. B vitamins that are contained in the product, improve metabolism, normalize the hormonal and menstrual cycle. Consuming cucumbers, you can improve the microflora not only of the intestines, but also of the vagina.
4. With heavy menstruation and PMS is recommended to drink half a glass of cucumber brine to remove discomfort.
5. Vitamins E, C - natural antioxidants that slow the aging process and improve the appearance of the skin, hair, nails.

For men

The useful properties of the product also affect the stronger half of mankind. The consumption of pickles provides the male body with sodium, which is necessary for heavy physical and sports activities. Pickles have been proven to increase testosterone production, which helps avoid baldness, and increases potency.

When pregnant

Probably every pregnant woman has heard the joke about "craving for pickles", and even felt this very craving. Why does this happen?

In the first three months of pregnancy increases the production of progesterone. The hormone has a relaxing effect on the walls of blood vessels, they put less pressure on the blood, its flow slows down. Such factors lead to low blood pressure, dizziness and lethargy. The body urgently needs to increase the amount of circulating blood, and this requires sodium and water.

This is when the body starts "craving for salt," which is a source of the trace element. In addition, salt causes thirst, the woman drinks more fluids, the trace element retains it in the body, the blood becomes more. As a consequence, the blood pressure normalizes and the general condition improves.

Future mothers are better to refuse pickled cucumbers, because acetic acid destroys tooth enamel and generally has a negative effect on both the mother's body and the fetus.

As for pickles, they can be eaten by pregnant women, but no more than 2-3 medium-sized fruits a day. The product stimulates the production of gastric juice, which whets the appetite and can lead to gain extra pounds. In the position and so often there is a weight gain, why unnecessarily build up the appetite?

When breastfeeding

Breastfeeding moms, as well as pregnant women, are familiar with hormonal fluctuations, which often translate into "food cravings". There are times when it is simply impossible to overcome the desire to eat a fragrant and crunchy pickle.

Doctors do not forbid the use of pickles during lactation. The norm for the day is 2-3 medium-sized vegetables. However, introduce the product into the diet only after the baby is three months old. First you need to eat a small piece of cucumber. If during the day the child did not have any alarming symptoms, then it is safely possible to eat the norm every day.

Symptoms that may occur in a newborn when the mother consumes pickles:

• Rumbling in the tummy, increased gas;
• thirst;
• diarrhea;
• skin rash;
• caprices.

Breastfeeding mothers are advised to choose homemade canned foods for consumption. Industrial canned foods may contain pesticides and other harmful chemicals. Do not eat pickles on an empty stomach, it is better to combine them with other dishes for breakfast and lunch.

Pickled cucumbers have a distinctive flavor and sourness. But they are especially harmful to the baby. They contain acetic acid, which can provoke gastrointestinal problems in a baby. At best, this is fraught with colic in a baby, at worst - the development of dysbacteriosis.

Restricting the consumption of pickles is associated with a risk of swelling and weight gain in the mother. Nursing mothers should always consult a specialist before the introduction of any "special" products in the diet. After all, no matter how you want to satisfy your gastronomic desires, the main thing in this period - the behavior and well-being of the child.

For children

Babies eat what they are allowed to mom and dad. Therefore, the responsibility for the child's food lies entirely on the shoulders of the parents.

Infants are strictly forbidden to use pickles and brine. In the first year of life, babies are fed mostly dairy food, which absolutely does not go with cucumbers, especially pickles.

The body of a baby under a year old is not yet developed enough to properly perceive and digest the product, which is drowned in salt and spices. This is what experiments with salted cucumbers in the infant's diet can lead to:

• Gastrointestinal disorders: bloating, diarrhea, pain in the tummy;
• The consequences of oversaturation of salt: thirst, swelling;
• Allergic reactions to herbs and spices;
• Negative effects on dental enamel.

After the age of 12 months, you can add the product to your baby's diet little by little. Pickles whet the appetite and improve digestion, which can help moms of babies who eat reluctantly. Before the main meal, try giving your baby a "chew" piece of cucumber to stimulate his appetite. Be sure to make sure that the child does not choke, because salted vegetables are quite slippery.

After the age of five, the digestive organs of children are already able to digest different foods without any problems. You don't have to worry about the consequences if your baby enjoys "nibbling" on pickles or even trying the brine.

Is it possible to eat pickles for weight loss

Pickles may well be considered a dietary product. While fresh cucumber contains 15 kcal, pickled cucumber contains only 11 kcal. All because the canning process makes the vegetables more watery. In the absence of contraindications, thinners can safely include the product in their diet. However, you should not forget about a sense of proportion. The use of large amounts of salty products prevents the body to eliminate excess fluid, as a consequence, the weight goes slower, edema can appear.

Widely popular is a simple cucumber monodiet, that is, eating only salted cucumbers.

Advantages of the weight loss method:

1. High efficiency - more than 5 kg per week.
2. Cheapness. The vast majority of hostesses do not even have to buy anything, everything you need is stored in jars in the basement.
3. Cleansing the body. Mono-diet on vegetables like a brush cleanses the intestines.
4. Getting rid of the consequences of overeating - reducing the volume of the stomach.

For the day is allowed to eat about 2 kg of product, which should be divided into several receptions. It is recommended to eat according to such a system for no more than 5 days. If the monotony is boring, you can dilute the menu with greens and a small amount of fresh vegetables.

Unloading days on cucumbers will help to control weight and cleanse the body. The vegetable is able to replace salt in salads and other dishes.

Pickles in medicine

For Diabetes Mellitus

People who have diabetes have to change their diet and get used to restrictions. After examinations, the endocrinologist tells the patient what he can eat, and what falls under the ban. However, a specialist is not able to write down information about absolutely all products, so diabetics often have questions about the safety of eating this or that food.

Doctors do not forbid diabetics to eat pickles, and at high glucose levels they even recommend this product. The only question is the composition of the marinade: if it contains sugar, then it is better not to eat such cucumbers.

Diabetic patients are prone to problems with the gastrointestinal tract. Lactic acid in this case will have a beneficial effect on the digestive system.

The liver will be especially grateful for the consumption of pickles. After all, with diabetes, she has to process more than the norm of carbohydrates in the blood. Pickled fruits are hepatoprotective, normalize the work of the organ and make it more robust.

Endocrinologists advise to eat no more than 2-3 medium-sized fruits a day, dividing the amount into several meals. When the disease is advisable to eat frequent meals in small portions, so it is better to simply combine cucumbers with other dishes.

Important: The glycemic index of pickles is 30 units.

For pancreatitis

Patients with pancreatitis, as well as diabetics, have to get used to a new diet with a large number of bans. If a person suffers from this disease, then pickles are strictly forbidden to him. And it does not matter what phase - acute or chronic.

The main reason for the restrictions lie in the ingredients of pickles: spices, salt, lactic acid and cucumbers themselves. The vegetable, whether fresh or salted, can provoke fermentation in the intestines and even purge them. Spices and salt are harmful to an inflamed pancreas. Such exposure to food leads to a significant deterioration of the patient's condition.

Although there are exceptions to the rules. Some patients after a couple of years of remission try to include a minimal amount of pickles in their diet. In this case, it is important to monitor the reaction of the body and abandon the product in time if there is reason for concern.

Gastritis

On the question - can pickles with gastritis, gastroenterologists answer unequivocally - no. The ingredients have an irritating effect on the walls of the stomach, which entails an increased secretion of gastric juice. It also creates the conditions for the emergence of erosive foci. Thus, a passion for pickles can turn gastritis into an ulcer.

If you are constipated

Pickles, pickles and brine are a great alternative to laxatives. It's all about the high content of water and fiber in the vegetable. If there are no contraindications, then with constipation you can safely drink cucumber brine up to 4 glasses a day, as well as eating cucumbers and include in the menu dishes with pickles.

If you have gout

Gout is characterized by the deposition of uric acid crystals in the joints, which leads to swelling, pain and destruction.

The diet for the disease is an important part of treatment and involves eliminating purines, which form uric acid when broken down. The source of purines is a number of foods (sweets, alcohol and others), which fall under a strict ban, including salted cucumbers.

Proper nutrition helps to normalize the metabolism and the timely removal of uric acid from the body, to get rid of painful relapses.

In cholecystitis.

The diet for the disease excludes products that cause fermentation and irritation of the gastrointestinal tract. Forbidden spices, horseradish, acids, in general, almost everything that is contained in pickles. Sodium, which is rich in pickles, leads to moisture retention in the body and bile stasis.

Harms and contraindications

Consumption is contraindicated:

• In atherosclerosis;
• hepatitis;
• hypertension;
• Urinary and cholelithiasis;
• nephritis;
• overweight;
• pyelonephritis;
• gout;
• cholecystitis.

Can you get poisoned by pickles?

If you over-fertilize, cucumbers will accumulate dangerous pesticides. Vegetables growing near highways are no less harmful - they absorb salts of heavy metals from exhaust gases. Symptoms of intoxication: blue skin and nails, headache, dizziness.

The most common cause of pickle poisoning is the use of spoiled pickles. It is better to abandon such an endeavor, no matter how sorry you feel for the products and your own efforts. Symptoms of poisoning in this case are characterized by nausea, vomiting, diarrhea, headaches, decreased blood pressure, palpitations. Often the temperature rises.

Canned food with bloated lids may contain staphylococcus and botulinum toxin. In the initial stages, botulism can easily be confused with ordinary food poisoning. But then the symptoms are supplemented by visual impairment, difficulty in swallowing and breathing.

Mild degrees of poisoning are usually treated at home by washing the stomach with a weak solution of manganese and then taking adsorbents (activated charcoal, enterosgel, smecta).

If the condition does not improve or deteriorates, you need to call a doctor immediately. Sometimes nitrate and botulism poisoning requires hospitalization with specific treatment.

How to Choose and Store Cucumbers

At the store, you should opt for cucumbers in glass jars. The brine should be spicy and clear to the light. A cloudy filling indicates spoilage of the product. The color of quality vegetables varies from green to olive. The ideal composition: cucumbers, water, salt, spices. You should not buy pickles with preservatives and dyes.

The best choice is considered a medium-salted store canned goods with the GOST 2014474 sign.

If the contents of the jar exudes a pungent sour smell, it is better to accept a failed purchase and in no case consume the product.

Storage: According to GOST, pickles are stored at a temperature of -1 to 4 degrees up to 9 months. Pickled vegetables are recommended to use within a year. They can be stored for several years, but because of the vinegar in the composition becomes very sour.

Can I freeze

Often cucumbers, especially in large jars, there is no way to consume quickly. To save from spoilage, the vegetables can be frozen. First you need to take the cucumbers out of the brine and dry them. Then put them in a bag, whole or in slices. Then place in the freezer, preferably in the fast freezing mode.

Thawed vegetables should be eaten only after heat treatment, that is, as part of dishes.

How to salt cucumbers: recipes

Pickles with dry mustard

If you want to diversify the taste of a familiar dish with a spicy "spice", then this option is for you!

Ingredients:

• Dill in umbrellas - 2 pcs.
• Horseradish leaves - 1 pc.
• Currant leaves - 3 pcs.
• Cherry leaves - 3 pcs.
• Cucumbers.
• Garlic - 3 cloves
• Salt.
• Water.
• Dried mustard.

How to cook

1. Wash vegetables, leaves and greens. Dry them.
2. Place spices and garlic in the bottom of the jars.
3. Fill jars with cucumbers.
4. Pour 1 tablespoon of mustard and 3 tablespoons of table salt.
5. Pour cold water over the jars, shake, cover with kapron lids and store in a cold place.

Pickles with vodka

Alcohol will not only help keep cucumbers firm, but also make them even crispier.

Ingredients:

• Vodka - 100 ml.
• Laurel leaf - 3 pcs.
• Horseradish leaf - 3 pcs.
• Dill umbrella - 1 pc.
• Garlic - 2-3 cloves.
• Sugar - 3 tbsp.
• Salt - 2 tbsp.
• Cucumbers.
• Water.

Cooking steps

1. Washed and dried leaves of bay and horseradish, dill umbrella and garlic to put on the bottom of the container.
2. Fill the jars with cucumbers.
3. Pour sugar and salt in each jar. Pour water and shake.
4. Cover containers with gauze or glass lids and leave for three days. Remove the foam on a regular basis!
5. After fermentation, pour the brine into a pot and bring to a boil. Boil for 5 minutes. At the last stage add vodka.
6. Pour hot brine in jars and seal immediately.
7. Wrap in a blanket and wait until it cools down.
8. When ready to cool, put them in the cold storage.

Pickle recipe for diabetics

Diabetics are forced to strictly limit their diet throughout life. At the same time, it is difficult to give up such a familiar treat as crunchy pickles. But, buying ready-made preserves in the store, you can not be sure that they will not have a negative impact on blood sugar levels. Therefore, it is better to insure and prepare a guaranteed safe pickles yourself.

Ingredients per three-liter jar:

• Common salt - 3 tbsp.
• Garlic - 1-2 heads.
• Horseradish - 2 leaves.
• Dill - a bunch of leaves and umbrellas.
• Currant leaves - 9-10 pcs.
• Water.
• Cucumbers - as many as will fit in the jar.

Stages of preparation:

1. Under a stream of cool water, thoroughly rinse the vegetables, herbs and horseradish. Peel the garlic.
2. Jars wash well with baking soda, rinse, then scald with boiling water.
3. The bottom of a jar lined with half of the dill, horseradish, garlic and leaves. Place cucumbers on top, about halfway through the jar. Sprinkle the other half of the ingredients on top of the vegetables. Fill the jar with cucumbers up to the throat.
4. Close the jar with a capron or glass lid and leave for 10-12 hours, preferably overnight.
5. When the time is up, pour salt and water into the jar.
6. Leave it to ferment at room temperature. In the process, foam will form, so it is worth to put a rag under the container. "Ferment" brine about a week. If the liquid no longer bubbles when shaking the jar, it is time to move on to the next step.
7. Pour the brine into a pot, add a little water and another 1 tablespoon of salt. Bring to the boil, and then cool.
8. Pour the cooled brine into jars, close with lids and put away for storage in a dark cool place.

Why cucumbers get soft

Pickles are famous not only for their taste and flavor, but also for their special "crispness". Often hostesses are faced with a loss of elasticity in canned vegetables.

The most trivial reason is a violation of the technology of preparation. These include:

1. Poorly washed containers.
2. Stacking too tightly. The lower layers of the fruit may soften under pressure.
3. Lack of salt. The concentration of brine should be from 6% to 9%. The larger the cucumbers, the more concentrated the liquid should be.
4. Lack of spices, leaves and other ingredients that also ensure that the raw material remains in proper quality.

Often cucumbers lose firmness due to improper storage temperatures.

Small green fruits "hold their shape" best. Yellowed overgrown cucumbers are better used for other purposes. Pickles for pickling are cucumbers taken from the bed within a day, not later.

What can be made of salted cucumbers: recipes

Cucumbers are widely used in cooking in fresh, lightly salted, salted and pickled form. Some dishes are simply impossible to imagine without them.

Vinaigrette

To stimulate the work of the intestines and prevent constipation, salads made from a combination of fresh, boiled and salted vegetables will be a good remedy. For example, vinaigrette.

For the salad we will need the following components:

• Vegetables: carrots, beets, potatoes, green onions and onions, pickles.
• Green peas.
• Apples.
• Oil for dressing.
• Salt to taste.

Preparation

1. Wash beets, carrots, potatoes and boil in their skins until tender.
2. Peel boiled vegetables, onions.
3. Dice all ingredients, chop greens.
4. Put everything into a bowl, add peas, salt, dress with oil.
5. Stir it. Bon appetit!

Atyrau with turkey

This Tatar dish is distinguished by its bright and spicy taste. Traditionally prepared from lamb, beef or horse meat. We suggest trying a variant with turkey, which is suitable for dietary meals.

Ingredients:

• Turkey fillet - 700 g.
• Water - 0,5 l.
• Onions - 1 pc.
• Garlic - 1 head.
• Carrots - 1 pc.
• Potatoes - 5-6 pcs.
• Pickles - 2 pcs.
• Turkey (thighs / fillets) - 0,7-1 kg.
• Sunflower or olive oil for frying.
• Sugar - 0.5 tsp.
• Flour - 1 tsp. (optional).
• Tomato paste - 3 tbsp.
• Favorite spices and herbs to taste.

Steps of cooking

1. Cut the meat into strips no thicker than 1 cm.
2. Wash potatoes, carrots and onions, peel them and cut into julienne strips.
3. Heat oil until it becomes smoky, and fry turkey on high heat for 5-10 minutes until brown.
4. Remove the pan from the heat, temporarily set the meat aside in a separate dish.
5. In the remaining oil and juice in the pan, put the onion, sprinkle with sugar and fry over medium heat for about 7 minutes. Be sure to stir.
6. Add julienne carrots to onions. Fry for about 5 minutes more.
7. If desired, you can sprinkle the vegetables with flour, it will give the ready dish viscosity.
8. Add the tomato, and stir to combine. Stir-fry for 2 minutes more.
9. Add water (or broth), stirring, bring mixture to a boil.
10. Add meat, season with your favorite spices.
11. When the mixture boils again, add cucumbers chopped into julienne strips. Simmer under a lid on low heat for about 20 minutes.
12. Heat oil in a separate pan and fry the potatoes until tender.
13. Combine the contents of the two pans and stew for another 5 minutes.
14. Turn off the heat and put garlic and part of the herbs in the ready dish. Stir, salt if necessary.
15. Allow to stand. Just before serving, sprinkle with the rest of the herbs.

Tartar sauce

A sauce with a delicate texture and flecks of pickle slices and herbs is a traditional Mongolian dressing for fish and poultry dishes.

What you'll need:

• Pickled cucumber - 1 pc.
• Vegetable oil.
• Lemon juice - 1 tbsp.
• Favorite greens.
• Mustard - 1 tsp.
• Eggs (yolks) - 2 pcs.
• Salt, pepper to taste.

Cooking technology

1. Boil eggs, peel. Rub the yolks through a sieve or mash with a fork. Proteins are not needed for this recipe.
2. Mix with mustard and whisk.
3. Pour in oil in a thin stream, without stopping to whisk.
4. Add lemon juice, salt and pepper to taste.
5. Finely chop or grate the cucumber.
6. Finely chop the herbs.
7. Mix all the ingredients together.

The cold sauce according to the classic recipe is ready! Store in the refrigerator in a tightly closed container for no more than two days.

What can be used as a substitute for pickles?

In case the cherished ingredient was not in the refrigerator, it can easily be replaced with capers, pickles, canned green tomatoes and regular olives.

Can we give pickles to pets?

Pets often beg their owners for something tasty to eat. Fibre is essential for cleaning the gut. Fresh cucumbers are good for the little ones in this case, but not for pickles. The amount of salt in them significantly exceeds the allowance allowed for animals. The digestive system and kidneys of the pet are unlikely to cope with such a load without consequences. The second danger lurks in spices. This ingredient negatively affects the sense of smell of animals and can provoke poisoning.

Interesting facts about cucumbers

1. The history of the cucumber as a vegetable crop is more than 6,000 years old. Mention of them can be found in the Bible. For the first time the inhabitants of the foothills of the Himalayas began to cultivate the vegetable. There the plant can be found in the wild.
2. The emperor of ancient Rome, Tiberius, was very fond of the vegetable. It was during his reign that the first greenhouses for cucumbers were built.
3. In Napoleon's gastronomic preferences, cucumbers were at one of the top of the list. He promised a reward to whoever figured out a way to keep them fresh for a long time.
4. Europeans prefer smooth cucumbers, the bulbous representatives of the vegetable are called "Russian cucumbers".
5. This vegetable arrived on Russian soil in the 16th century.
6. In the "bubbles" cucumbers deposit excess moisture.
7. There is a monument to the cucumber in the Ukrainian city of Nizhyn.

Photo of pickled cucumbers