1 Are pickles good for you?

Pickles are low in fat and low in calories, but they are also low in other nutrients, other than sodium.

100 grams of feed Reliable Source of bread and butter cucumber contains 457 milligrams of sodium, or about 20% of the recommended daily limit. Most pickles are high in sodium, so it is important to limit consumption.

People with high blood pressure or cardiovascular health problems may want to avoid cucumbers.

The main advantage of cucumbers is that some pickles contain beneficial bacteria. People use clean water to make cucumbers. Brine water is mixed with salt or acid, like vinegar.

In addition to fermented pickles containing probiotics, pickles may offer these other health benefits:

Restoring electrolyte balance

Treating muscle cramps

Controlling blood sugar

Providing antioxidants

There are many ways to make cucumbers for people to try different methods. The right combination of spices and herbs can make a big difference, as can choosing the right cucumber.

Some people, for example, like picking small cucumbers to make sour gherkins in Mexico. Some may like to cut longer cucumbers and make cucumbers to put in the sandwiches.

This simple recipe is a great place to start:

  • Add 3 to 4 cloves of garlic and a cup of ill to ½ dill to the mason jar.
  • Put 8 to 12 small cucumbers in a pot, and place them to reduce the space between the cucumbers.
  • Add water until all the cucumbers are completely covered.
  • Pour the water out of the pot and put it in a measuring cup, then add ¾ teaspoon of sea salt to every cup of water. Stir until the salt has dissolved, then pour the mixture back into the pot.
  • Tightly close the jar and store it at room temperature. Cucumbers should always be immersed in water. If they do not, try adding more vegetables to the top to keep it underwater. If the pickles do not stay under water, they will become moldy.
  • After 3 days, transfer the pot to the refrigerator. Cucumbers should be ready to eat.
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