Pickled cucumbers are an excellent appetizer and a necessary component of many traditionally Russian dishes. Moreover, this product has a number of useful properties, which are due to its chemical composition.
Useful properties of pickled cucumbers
Pickled cucumbers contain lactic acid bacteria, which play the role of natural prebiotics. They have a beneficial effect on the intestinal microflora and normalize digestion by destroying intestinal microbes. In addition, the lactic acid formed in pickles improves blood circulation.
It has a beneficial effect on the digestive system and a small amount of fiber, which is found in pickles. And cucumber pickle acts on the body as a mild laxative.
Pickles also contain tartronic acid, which improves metabolic processes in the body.
Pickled cucumbers also saturate the body with the iodine compounds that are best absorbed. For this reason, this product is useful for those who suffer from thyroid disease caused by a lack of iodine in the body. In addition, pickles are rich in B vitamins, vitamins C, E, PP and provitamin A. They also contain zinc, iron, calcium, potassium, phosphorus and magnesium.
Contraindications to the use of pickled cucumbers
It is better to refuse pickled cucumbers for those who suffer from cholecystitis, cholelithiasis, gastritis or stomach ulcers. They are also contraindicated in chronic nephritis in the acute stage, hepatitis and renal failure, atherosclerosis, cardiovascular diseases and hypertension.
Do not get carried away with pickles and those who seek to get rid of extra pounds. This product stimulates the appetite and promotes the accumulation of salts in the body. Pickles also contain more calories than fresh ones.
Pickled cucumber recipe
To prepare such a snack, you will need:
- cucumbers;
- water;
- salt;
- dill umbrellas;
- garlic;
- horseradish and cherry leaves.
Pour cucumbers with cold water and leave for a couple of hours. Then wash them well, cut off the ends. Place the cucumbers in well-washed jars, alternating with horseradish leaves, cherries, dill umbrellas, and peeled garlic cloves.
There should not be too many spices. A few cloves of garlic, 1 dill and a couple of horseradish and cherry leaves are enough for a liter jar.
Prepare the brine. To do this, boil water and add 2 tbsp. tablespoons of salt for every liter of water. Pour this pickle over the cucumbers and leave the jars open for 3 days. After the allotted time, collect the resulting foam, pour the brine into a saucepan, bring to a boil, pour over the cucumbers again and roll them up.
