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.
Eating this vegetable is good for everyone! Thanks to alkalizing compounds contained in it, the cucumber has effective deacidifying properties and helps in removing excess water from the body. In addition, the product contains a lot of vitamin C which strengthens the immune system. Majority of it is found in its skin, especially in pickled cucumbers. While enjoying the taste of vegetables, you will provide yourself with a dose of vitamin A that positively affects, among others for eyesight and B group vitamins.
Cucumber mainly consists of water, which makes it extremely easy to digest and contains a small number of calories. 100 grams of green cucumber is only 15 calories. The medium size pickled cucumber has 10 calories.
To make pickled cucumbers you have to use the right ingredients. The most important are the cucumbers. I know it is such a huge surprise!
Among the cucumbers, there are three main varieties. The first of these is ground cucumber, which is characterized by rough skin and size reach up to 15 cm. Greenhouse cucumber is a variety that is available all year round on store shelves. This vegetable is long and has a smooth, intensely green crust. Among the green cucumbers can also be distinguished gherkins, which are small in size and perfectly suitable for marinades.
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!
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