Benefits of Eating Cucumbers

Benefits of Eating Cucumbers are numerous and make this vegetable a great addition to anyone’s diet. Thanks to its alkalizing compounds, cucumbers have effective deacidifying properties and help remove excess water from the body. In addition, cucumbers contain a high amount of vitamin C, which strengthens the immune system. The skin contains most of these nutrients, especially in pickled cucumbers. While enjoying their refreshing taste, you also get a dose of vitamin A, which supports eyesight, along with B group vitamins.

Lightly salted pickled cucumber

 Actually making cucumbers is a must do every summer. Therefore we make pickled, pickled cucumbers and gherkin. Do not worry we will have for you the remaining cucumber recipes later in the summer.

WHAT KIND OF CUCUMBERS SHOULD BE USED TO MAKE PICKLED CUCUMBER?

To make pickled cucumbers, you need to use the right ingredients, and of course, the cucumbers themselves are the most important. Understanding the benefits of eating cucumbers can help you appreciate why selecting the best varieties matters. To begin with, there are three main types of cucumbers. Firstly, ground cucumbers have rough skin and can grow up to 15 cm. Meanwhile, greenhouse cucumbers are available year-round and feature long, smooth, intensely green skin. Finally, gherkins are small green cucumbers that are ideal for marinades.

INGREDIENTS FOR PICKLED CUCUMBER

• 8 medium sized cucumbers (per jar)
• garlic cloves (2 per jar),
• dill (the flower is best),
• horseradish leaf,
• horseradish root (1cm per jar)
• 1 l of water
• 1 1/2 tbsp of salt

METHOD:

1. Firstly wash cucumbers in cold water. It is best to leave them in a cold water bath for a few hours or even overnight.
2. In the jar put garlic cloves, dill flower, horseradish root and leaf.
3. Then put in the cucumbers. Make sure they are nice and tightly fitted in there.
4. Boil the water. Once it is boiled in a separate bowl mix in the water and salt. Mix it up so the salt is nice and incorporated.
5. Add the water to the jar so the cucumbers are fully submerged (not all water might be used up).
6. Leave it aside in a shade for 1-2 days.

 If you want to make them quicker cut the very ends of the cucumbers and the time to get them ready be cut in half.

They will be good for 3-4 days. The longer the semi-pickled cucumber will be in the jar the sourer they will get. It is not so they are going bad they will just lose their taste of freshness and saltiness that distinguishes them!