Crispy pickled cucumber Chichilas

Crispy pickled cucumber Chichilas is produced by Khazar Osare Varna Company in jars of various weights, including 480g, 680g, and 1550g. The company designs this product line to meet diverse consumer tastes through different packaging options. The company ensures very high quality and supplies these crispy pickled cucumbers to both domestic and export markets. Moreover, the team carefully selects the cucumbers to maintain their crunchiness and fresh flavor. In addition, the pickling process follows strict hygiene standards to guarantee safety and long shelf life. As a result, Chichilas pickled cucumbers have gained trust among consumers worldwide. Whether you are a retailer or a distributor, choosing this brand means opting for quality and consistency.

Pickled Cucumber – How to make?

People have used pickling for thousands of years to preserve food beyond the growing season. Most pickling recipes call for salt, vinegar, and seasoning. Crispy pickled cucumber Chichilas, a popular product of this tradition, uses fresh cucumbers and carefully balanced brine solutions during production. People commonly call pickled cucumber “pickle” in the US and Canada, or “gherkins” in the UK, Ireland, Australia, and New Zealand. The method to make it 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.

Good source of probiotics and contain antioxidants

Pickling is a form of fermentation. When people ferment vegetables and fruits, healthy bacteria help 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. The body naturally forms free radicals, which are unstable chemicals that can lead to cell damage and problems such as heart disease and cancer. While cooking any food may break down some of the heat sensitive nutrients, preserving vegetables through pickling preserves their antioxidant power.

The Fight Against Spleen Cancer

Japanese pickles have recently been cited for their health benefits and their ability to fight certain types of cancer. A 2014 study found that probiotics in Japanese traditional pickles were found to fight spleen cancer cells in mice. This finding could lead to new human spleen cancer treatments in the future.