Pickled dill pickles recipe

The health benefits of pickled gherkins is that they are a good source of essential vitamins, minerals, and antioxidants and contribute to the control of diabetes, improve digestion, protect the liver, are a supply of probiotics, and have the ability to heal ulcers.

Pickles scavenge free radicals due to their antioxidants

Pickles can be a good source of antioxidants [1]. As vegetables or fruits are stored fresh without cooking, the antioxidants in the vegetables or fruits are preserved as they are. Antioxidants are micronutrients that help protect our bodies against free radical attacks.

Free radicals are unstable chemicals that are produced during cellular metabolism. These unstable chemicals react with our cells and damage our DNA to make it unstable, creating more free radicals in the process.

We can protect ourselves from free radical attacks by eating foods high in antioxidants. Nutritionists and doctors put a lot of emphasis these days on antioxidants.

Supplies friendly probiotic or gut bacteria

The probiotic bacteria are friendly bacteria that are present in our digestive system. These bacteria actually help us digest food. Sometimes, due to the use of antibiotics, along with invading bacteria, these bacteria are very rare.

The drop in its quantity can cause digestive problems that can be solved by the consumption of brines. Naturally fermented canned foods stimulate the growth of these friendly bacteria, which replenish numbers in our digestive system and restore our health.

Diabetes control

Studies have shown that the consumption of pickles based on vinegar improves hemoglobin levels in diabetic patients , which in turn helps in the control of diabetes.

Acetic acid present in vinegar has been observed to be responsible for this phenomenon. However, care must be taken to avoid consuming salted pickles as excess salt increases blood pressure .

Pickles with pickled dill

Ingredients:

• 1-1 / 2 cups white distilled vinegar or apple cider vinegar
• 1/4 to 1/3 granulated sugar
• 4 teaspoons kosher salt (pure salt)
• 1 teaspoon mustard seeds
• 1 teaspoon coriander seeds
• 3/4 teaspoon dill seeds
• 2 cups of hot water
• 4.5 kg Kirby cucumbers, sliced ​​1/2-inch thick.
• 3/4 cup fresh chopped dill
• 3 garlic cloves, minced

Instructions:

1. Combine the vinegar, sugar, salt, mustard seeds, coriander seeds, and dill in a heat-resistant container. Add hot water and stir until the sugar dissolves and the liquid is clear (pickled). Cool to room temperature.
2. Place the cucumbers, garlic, and dill in a large bowl. Stir to combine and pour the marinade on top. Press with a heavy plate until the liquid overflows over the cucumbers. Cover the bowl with plastic wrap and refrigerate overnight, stirring once or twice.
3. Transfer to an airtight glass container and store for up to two weeks. Yield: 1 liter.

Tips to consider when eating pickles

Almost all pickles like these delicious pickled gherkins contain high amount of salt in them. Salt is an indispensable ingredient in most brines. Not only does it increase the flavor, but it also helps in the preservation of the brine and acts as an anti-microbial, keeping unwanted bacteria, yeast and fungi away.

However, overconsumption of salt through pickles can cause problems of its own.

High blood pressure is one of the main risks of eating too much salt. Therefore, the regular intake of pickles should not be exaggerated should be reduced and should be limited to only occasional consumption.