Chichilas Crispy Pickled Cucumbers

Khazar Osare Varna produces Chichilas Crispy Pickled Cucumbers in jars of various sizes (480g, 680g, and 1550g), catering to a range of consumer preferences. This collection aims to satisfy all tastes, offering a versatile packaging option. The company provides its products with very high quality to both domestic and export markets.

Pickled Cucumber – How to make?

Pickling has been used for thousands of years to preserve food beyond the growing season. Typically, most pickling recipes call for salt, vinegar, and seasoning. For instance, people commonly call pickled cucumber pickle in the US and Canada, or gherkin in the UK, Ireland, Australia, and New Zealand. Among these, Chichilas Crispy Pickled Cucumbers stand out as a popular variety, loved for their perfect crunch and tangy flavor. In essence, the method to make pickles is pretty simple: pickle fresh cucumber in a brine, vinegar, or other solution and leave it to ferment for a period of time, or immerse the cucumbers in an acidic solution or through souring by lacto-fermentation.

Benefits of Pickled Cucumber

Good source of probiotics and contain antioxidants

Pickling is a form of fermentation. When vegetables and fruits are fermented, healthy bacteria help to break down the hard-to-digest cellulose in foods, as well as some of the natural sugar. This is why some people who are lactose intolerant may be able to eat yogurt. These healthy bacteria help to keep fermented food safe and less likely to spoil, and can also help increase the good bacteria in your gut when eaten.

While pickles don’t have a lot of vitamins and minerals themselves, eating a pickle with a meal can boost the probiotic content of any meal you eat.

Antioxidant Protection

The natural antioxidants found in fruits and vegetables help in the fight against free radicals. In fact, the body naturally forms free radicals, which are unstable chemicals that can lead to cell damage and problems such as heart disease and cancer. However, while cooking any food may break down some of the heat-sensitive nutrients, preserving vegetables through pickling effectively preserves their antioxidant power.

The Fight Against Spleen Cancer

Japanese pickles have recently been cited for their health benefits, particularly their ability to fight certain types of cancer. For example, a 2014 study found that probiotics in traditional Japanese pickles helped fight spleen cancer cells in mice. As a result, this finding could pave the way for new human spleen cancer treatments in the future.