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Unexpected truth about cucumbers revealed: everyone should know

There is a sea of ​​cucumbers in the markets – large, small, crooked … True, the price is kept “on the level”. For selective spins, you will have to pay thirty-five to forty hryvnia per kilogram. And for gherkins in general for fifty hryvnia. You can’t buy much, but cucumbers for the winter are a sacred thing. And how not to savor fragrant lightly salted in the summer?

Cucumbers are known for their antioxidant, anti-inflammatory, and anti-cancer properties. In addition, cucumber peel contains dietary fiber and beta-carotene, which help improve immune function, vision, and skin condition. Cucumbers are low in calories, carbohydrates, sodium, fat and cholesterol.

Cucumbers are ninety-five percent water, making them less of an alternative than a supplement to those two liters of water you should be drinking daily.

Vitamin K, found in cucumbers, is essential for bone health. In particular, sufficient consumption of cucumbers reduces the risk of fractures, and in combination with vitamin D, it thickens bone tissue and positively affects calcium balance.

Like other foods high in antioxidants, cucumbers allow the body to function normally. Antioxidant compounds interfere with the formation of free radicals, starting the recovery processes in cells (that is, rejuvenation). In other words, just as cucumber slices on your face can relieve swelling and inflammation, cucumber salad will improve the condition of your internal organs.

Cucumbers can be very useful for those who have problems with the heart and blood vessels due to the content of a considerable dose of potassium in them.

Cucumbers contain fisetin, which is increasingly linked to protecting nerve cells from damage, improving memory, and reducing the risk of Alzheimer’s disease.

Cucumbers naturally normalize digestion processes and solve the problem of constipation. Nutritionists say that you can get even more benefits if you eat not fresh, but pickles. During the fermentation process, cucumbers are saturated with probiotics, which cultivate beneficial bacteria in the intestines.

Crispy salted cucumbers

1.5 kg of small and dense cucumbers with small seeds, 2 liters of water, 2 tbsp. spoons with a small top of coarse non-iodized salt, 1 tbsp. a spoon without a top of sugar, 1-2 horseradish leaves, 3-4 currant leaves, 2 bay leaves, 6-8 black peppercorns, 2-3 allspice peas, 3 sprigs of dill, 4-5 garlic cloves.

Cut off the stems from both ends of the cucumbers. Dissolve salt and sugar in boiling water.

Put cucumbers tightly in a clean 3-liter jar, alternating them with horseradish, dill, currant leaves and garlic. Put bay leaves and peas of black and allspice on top. Pour the cucumbers with boiling brine, cover with a lid and leave at room temperature for a day.

A day later, crispy salted cucumbers are ready. Store in a jar in the refrigerator.

Salted cucumbers with mustard

700 g cucumbers, 2 cloves of garlic, a strip of bell pepper, 3 sprigs of dill, 3 sprigs of parsley, 1 bay leaf, 1 teaspoon of grain mustard, 1 tbsp. a spoonful of salt, 0.5 liters of water, 2 cherry leaves, 20 g of onions, 10 black peppercorns, 1 teaspoon of coriander peas.

At the bottom of a 1-liter jar, put parsley with dill, cherry leaves, a few slices of onion and garlic. Cut off the tails on the cucumbers, put them in a jar, put a few pieces of peeled bell pepper on top. Add pepper, coriander and mustard. Add salt.

Pour boiling water to the top of the jar, cover with a lid, shake lightly. Leave the cucumbers at room temperature for a day. Be sure to put a saucer under the jar so that when fermentation begins, the brine does not drain onto the table. After that, transfer to a cool place for another two days.

Cucumbers like from a barrel

500 g of cucumbers, 5 peas of black and allspice, 1 bay leaf, 4 cloves of garlic, hot pepper – to taste, 10 cm of horseradish root, 4 leaves of cherries and currants, 1 leaf of walnut, half a leaf of horseradish, 1 umbrella of dill with seeds, 1 tbsp. a spoonful of salt (with a small slide), 550 ml of water.

Put horseradish root, leaves, dill umbrella, spices, garlic, a piece of hot pepper in a sterilized jar. Fill with cucumbers with cut off tails.

Pour the cucumbers with boiling brine prepared from water and salt, cover with a lid until it cools completely.

Put the jar on a plate so that the marinade does not overflow. Leave in a warm place for 2-3 days. Cucumbers will change color, foam will appear on top. Try it – if the taste has become sour-salty, the cucumbers are ready.

Drain the brine from the jar, add 50 ml of salt water, boil and pour the cucumbers to the brim, immediately close the lids. Leave upside down until completely cool. You don’t need to cover.

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