Updated: Oct 1
Pickling from A--Z
To make pickles we first must make sure we soak cucumbers in a brine solution, which is commonly made up of salt, vinegar, water, and other ingredients of one's choosing. Pickles' nutritional value might vary based on their variety (dill, sweet, bread and butter, etc.), as well as brand, and whether they are produced at home or purchased from a store.
Health Benefits of Eating Pickles
Health Benefits of Eating Pickles 1. Low in Calories: Most pickles are low in calories, which can make them a suitable choice for those looking to manage their weight. 2.Hydration: Pickles are made by soaking cucumbers in a brine solution, which means they contain water and can contribute to your daily hydration. 3. Probiotics: Fermented pickles (those made through natural fermentation, not vinegar) can be a source of probiotics. Probiotics are beneficial bacteria that can support gut health and digestion. 4. Antioxidants: Pickles, especially when made from colorful vegetables like red bell peppers or beets, can contain antioxidants that help protect your cells from damage caused by free radicals. 5. Low in Fat: Pickles are typically low in fat, which is beneficial for individuals on low-fat diets. 6.Fiber: Some types of pickles, such as cucumber pickles, can provide a small amount of dietary fiber, which can aid in digestion. 7.Reduced Sugar Content: Traditional cucumber pickles are low in sugar, making them a better choice for those watching their sugar intake compared to many other snacks and condiments.
Did You Know
Pickles have been around for over 4000 years and the first evidence of pickling was in the Tigris valley (In the middle east).
That in 2001 the largest pickle was made which weighed over 3000 lbs.
Calories: 23 Fat: <1 gram Protein: <1 gram Total Carbohydrates: 3 grams Fiber: 2 grams Sugar: 2 grams Sodium: 1304 mg Potassium: 181 mg Folate: 13 μg Phosphorus: 26 mg Magnesium: 11 mg Vitamin K: 27 μg
Name: Homemade Pickles
Ingredients: 12 ounces cucumbers (Kirby cucumbers work best) Dill (5-6 sprigs) Garlic (4 small cloves) Vinegar (about 2/3 cup) 1 1/3 cups water Seasoning suggestions: Bay leaf (1) Mustard seeds (1 tsp Black Peppercorn (2 tsp) Sea salt (1 tbsp) Crushed red pepper flakes (1/8 tsp)
Steps: 1. Cut cucumbers into slices or wedges. 2. Layer the cucumbers in a jar. 3. Mix the brine (in a bowl or measuring jar). Whisk together water, vinegar, salt, peppercorns, crushed red pepper flakes. 4. Combine. Pour the brine over the cucumber mixture into the jar. Give it a good shake. Ensure all cucumbers are submerged. 5. Refrigerate for at least 1 day before eating. Pickles can be stored in the refrigerator for 1 week.