Pickled (pickled) cucumbers have many health properties and few calories. Therefore, it is worth including them in your diet permanently. Pickled cucumbers have a positive effect on the digestive system, stimulate the immune system, lower blood cholesterol. Check the properties and nutritional value of pickled cucumbers and what vitamins they provide.
Pickled cucumbers are obtained as a result of the lactic fermentation process, which affects their properties and nutritional values, as well as calorific value. Cucumbers prepared in this way have been known for centuries, usually associated with the cuisine of Central and Eastern Europe, especially with Poland and Germany.
However, hardly anyone knows that the production of pickled cucumbers was initiated in Mesopotamia over 2,000 years BC. Their healing, cosmetic and improving physical and mental fitness were known to ancient Greeks and Romans, appreciated by Aristotle, Cleopatra and Julius Caesar. In the following centuries they spread in Europe, from where they reached America through immigrants.
Pickled cucumbers – health properties
Pickled cucumbers are a low-calorie product (11kcal/100g), they are less caloric than fresh cucumbers, because the sugar contained in them in the fermentation process has been converted into lactic acid. In addition, pickled cucumbers are a source of B vitamins, magnesium, potassium, iron and calcium.
Pickled cucumbers have a lot of healthy properties, but they are also a source of sodium, which is why their consumption should limit people with hypertension. In addition, eating pickled cucumbers is not recommended for people with chronic gastrointestinal diseases or suffering from stomach ulcers.
Pickled cucumbers – how to buy good quality ones?
Pickled cucumbers are available in stores in bulk packaging, in wooden barrels (they can be bought by weight), as well as in buckets and jars.
Pickled cucumbers should have an acidic smell, characteristic for cucumbers, without foreign smells, firmness and green skin color. The water in which the cucumbers are immersed must not be slimy.
Pickled cucumbers – how to pickle cucumbers?
Pickled cucumbers are generally available in stores, but the healthiest ones are those prepared by yourself. These store often contain preservatives and fermentation-enhancing bacteria or acetic acid.
Ground cucumbers are used to prepare pickled cucumbers. The best are cucumbers of similar size, smooth skin with a small amount of small warts, and skin with a uniform color.
Cucumbers are placed in glass jars, stone dishes or wooden barrels (after thorough washing afterwards) with stems and fennel seeds, garlic and horseradish.
Increasingly, starter cultures, consisting of bacterial strains with high antibacterial activity, rapid environmental colonization and the synthesis of compounds that allow obtaining the desired organoleptic characteristics of silage are used for pickling cucumbers.
In addition to dill, garlic and horseradish, you can add allspice, mustard, bay leaves, juniper berries, cherry leaves, currants and horseradish to cucumbers, not only because of their taste, but also health.
Cucumbers are covered with brine prepared from water and salt, so that the cucumbers are completely immersed in it.
A dish with silage, slightly ajar, should be left for the first three days at room temperature, then transferred to a cool place and tightly sealed. Pickling time determines the characteristics of pickled cucumbers. Shorter pickling time results in low-salt pickling cucumbers, long pickling conditions getting pickled cucumbers (30-40 days).
The quality of the water is also important, it should not be hard, and the temperature of the pickling too high can lead to the growth of butyric acid bacteria, yeast and mold, which results in poor quality silage.