It is assumed that pickles appeared in ancient times, when attempts were made to preserve certain food products for a longer time. Today, it is safe to say that food preservation has played a significant role in the development of civilization. Thanks to pickles, and in particular pickles and sauerkraut, English sailors coped with scurvy.
A key place among the beneficial properties of pickles is the fact that when consuming pickles, a person's metabolism is significantly enhanced. This is important in the fight against weight. Fermented enzymes, which are released from vegetables in the fermentation process, are very easily absorbed by the body and improve the function of the intestines. The yeast that forms in this process helps to reduce the levels of any sugars and enables the body to digest and process food more easily and better.
The lactic acid bacteria that are contained in every pickle have the unique property of preventing the transformation of intestinal enzymes into carcinogenic ones.
According to experts, pickles contain a significant amount of omega-3 fatty acids. We are all familiar with the huge benefits of them for the body. They improve vision and increase concentration, strengthen immunity, and also have an anti-inflammatory effect.
Both the products themselves and the pickle marinade have a beneficial effect on the body. It contains an extremely large amount of electrolytes, which are important for the body's water-salt balance. It contains potassium, which prevents the occurrence of muscle spasms after training, without saturating the body with excess carbohydrates. For some people, the pickle marinade has a laxative effect, which contributes to weight loss.
Here is a simple recipe of colorful pickled salad:
Ingredients:
• Red peppers - 1 kg
• Cauliflower - 1 head
• celery - 1 bunch of leaves
• carrots - 1 kg
• cabbage - 1 head (optional)
For the marinade:
• vinegar - up to the rim of the jar
• honey - 4 tbsp.
• salt - 4 tbsp.
• sugar - 12 - 13 tbsp.
• aspirin - 4 tablets
The dose is for 1 jar of 3 liters. Vegetables are an example dose, it is not possible to determine how exact their amount is.
Preparation Method:
In a 3-liter (large pickle jar) put: vinegar up to the rim of the jar, aspirin, salt, sugar and honey.
Mix the vegetables in a bowl and gently press layers in the jar pepper and cauliflower, carrots, celery, cabbage, and so on until the jar is full, pressing the products tightly up to the very edge of the jar.
Water is poured to the top of the jar. Close with a cap and turn the jar upside down with the cap on for 12 hours.
For 5-6 days, the jar is turned up and down with the cap, until the marinade dissolves. The pickle is durable after opening and even if left open for up to a month.
The Bulgarian's favorite winter food includes plenty of pickles and helps the treatment of arthritis, ulcers and mild colds.
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Stob, Bulgaria