Pickle Cucumbers naturally fermented

Do you know the pickled cucumbers? Many traditional foods from different countries use them as a base of soups, salads or as a side dish, also simply as a snack. Ground cucumbers when fermented acquire new healthy properties. Depending on the time of the fermentation process, the cucumbers become more or less acidic. They can be ready to eat in less than 4 days, you can try them on a different stage of ensiling and choose your favorite taste.

Pickled cucumbers not only taste good and are a great starter to many dishes, but are also enriched with valuable nutrients in relation to fresh cucumbers, which makes a positive impact on the human organism. The amount of vitamin C and B vitamins (B2, B3, B6, B12) increases twice. They also contain vitamin E – the vitamin of youth and vitamin K, which has a beneficial effect on the blood coagulation process.

The high amount of vitamin C strengthens the body’s immune system, which helps fights against colds and flu. Present Phytocides destroy dangerous bacteria and viruses and have anti-inflammatory properties. They contain natural probiotic.

Eating pickled cucumbers and drinking the juice from it is recommended in cleansing diet plans to help out remove the toxins. Improving digestion and accelerating intestinal peristalsis, benefit the body by strengthening it, enhancing the production of gastric juices.

It is a natural way of homemade body cleansing product.  You can make your natural Isotonic Drink adding few spoons of juice to filtered water, mixing with a pinch of natural salt.

How to make the pickle cucumber?

I have got a very simple Polish recipe to make them, however, there are plenty of variations. Search the internet. You can try them all!

I have prepared the Jar, that I will eat within few next weeks straight from.  You can also get them ready for later

Get ready:

  • cucumbers (ground, not too big) about 1.5 kg for 4l
  • garlic  3-5 cloves
  • bunch of dill (preferably with the stalk)
  • fresh horseradish (optionally)
  • salt for preserves (stone) 1 tbs for 1 litter of water
  • few bay leaves
  • 1 tea spoon black whole pepper
  • 1 tea spoon allspice

Wash the cucumbers. In the bottom of the clean jar place the large dill with stalk, horseradish if you have and start putting the cucumbers tight, next to each other, all the way up. Squeeze in garlic and throw in all spaces. Preheat two litters of water, add salt into it, let it dissolve and cool down slightly, then pour into the jar. Cover with lid or stone and leave in a darker cool place in the kitchen. You can start trying them after 3-4 days. If you want to keep them for a few months later, use the lid, close it very tight. Put the jars upside down into hot boiling water and boil them on medium heat for 15 minutes. The jars must be in the water for about ¾ high. Take them out, keep them upside down until fully cooled down. Store in a dark, cool and dry place after


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