Composition and calorie content of pickled cucumbers. Useful properties, possible harm and contraindications to the product. How to cook properly and in what dishes to use? To achieve a positive effect, it makes no sense to eat pickled cucumbers in barrels, eat a couple of vegetables. After all, excess salt in the body can lead to poor kidney function. The person may also vomit or thirst for water, frequent urination.
Note! Vinegar, used in pickling cucumbers, helps to destroy fats, so this dish can and is recommended for those people who want to have good body shapes.
Harm and contraindications to the use of pickled cucumbers
If you eat pickled cucumbers in moderation, then they will not do much harm to our body. But, like any vegetable or product, they have contraindications for use.
Pickled cucumbers should be eaten with caution in these situations:
- With diseases of the cardiovascular system … The salt content in pickled cucumbers causes swelling, excess fluid does not leave the body.
- With hypertension … Foods containing salt can increase blood pressure.
- For diseases of a dental nature … Frequent consumption of pickled cucumbers can damage the enamel of the teeth, due to the salt and vinegar they contain.
- During pregnancy … At this time, women are addicted to pickled cucumbers. When this product is abused, there is an increase in toxicosis, nausea, vomiting and heartburn appear. This has a bad effect on the fetus and the future of the child.
- With nephritis, pyelonephritis, cystitis and renal failure … Vinegar and salt harm the body in these diseases, corroding the mucous membrane. It is not recommended to use pickled cucumbers for gout.
- For diseases of the liver, stomach and intestines … Eating pickled cucumbers in large portions harms the mucous membranes due to the vinegar and salt they contain. Thus, the components destroy it and even contribute to the appearance of ulcers.
- With obesity … Pickled cucumbers help improve appetite. But for people with its absence, this contraindication can also be a positive property.
How to cook pickled cucumbers
Despite the contraindications, as well as the beliefs that pickled cucumbers are more useful, pickled vegetables are both a favorite addition to many dishes and an independent snack for various feasts. These sweet and sour cucumbers are perfect for both meat and fish dishes. For the preparation of pickled vegetables, water, vinegar, salt, sugar are used. You cannot do without various spices, for example, bay leaves, cloves, and pepper. For shifting cucumbers, leaves of various bushes and trees are used, as well as umbrellas of fresh or dry dill.
If you are going to pickle cucumbers, then you need to pay attention to the following:
- The vegetable should be fresh, firm and firm to the touch. Then it will be crispy.
- Choose a bright, green fruit with lighter colored sides and tips. No stains, no damage. The vegetables for pickling should have an even, oblong shape.
- The cucumber should have a thin skin. How can I check this? To do this, you can lightly try to pierce it with your fingernail. If pierced, then it is suitable for conservation.
- Well, and the size of the vegetable. Cucumbers from 7 to 12 cm long are suitable for us. If we have more specimens, then they can be cut into rings.
Pickled cucumber recipes:
- Pickled cucumbers with Chili ketchup … For our recipe, we will take 5 cans with a capacity of 1 liter. You need to take so much cucumbers to fill the container along the rim. First, we wash and dry the vegetables. Prepare the marinade from 7 glasses of water, add 1 glass of vinegar, the same amount of sugar, 2 tablespoons of salt, 7 tablespoons of Torchin "Chili" ketchup. At the bottom of each jar, put 1 clove and 1 allspice pea, 3 black peppercorns, and then fill the container with cucumbers. Pour vegetables with boiled marinade and sterilize for 10-15 minutes. Then we roll up the cans, wrap them up, and let them stand until they cool.
- Pickled crispy cucumbers … We will cook cucumbers again in liter jars. You need to take as many vegetables as the dishes we will fill with them. And our recipe is designed for 1 liter. Put 1 teaspoon of salt, 3 teaspoons of sugar, pepper and herbs in a sterilized jar. In an enamel bowl, bring 1 liter of vinegar and 1 liter of water to a boil, and then blanch the cucumbers in this marinade for 2-3 minutes. Then we put them in jars, fill them with boiled water, roll them up, turn them upside down and wrap them up. We leave for 12 hours.
- Pickled cucumbers … Components: 5 kg of cucumbers, 2 horseradish leaves, 8 currant leaves, 8 cherry leaves, 9% vinegar 180 g, 10 black and allspice peas, 4 garlic cloves, 3 tbsp. tablespoons of salt, 6 tbsp. tablespoons of sugar, 2, 5 liters of water. First, let's prepare the cucumbers. To do this, they need to be rinsed and filled with water for 3 hours. This will make our vegetables crunchy and hard. At this time, I wash 2 three-liter jars and dry them. Next, clean and chop the garlic, rinse the leaves. After 3 hours, we proceed to conservation. Put leaves and spices at the bottom of the jars, then cucumbers tightly. First, we will pour the vegetables 2 times with boiling water for 20 minutes, and the third time with marinade. Let's prepare it in this way: bring water to a boil and add salt and sugar, and vinegar should be poured into jars. We roll up the container, turn it upside down and wrap it for 12 hours.
- Pickled assorted … Ingredients: 7-8 cucumbers, 2-3 tomatoes, 2 onions (whole), 3 sweet peppers, 4 cloves of garlic, horseradish root, dill umbrella, 4 cherry and currant leaves. To fill, you need to bring one and a half liters of water to a boil and add 4 tbsp. tablespoons of sugar, 2 tbsp. tablespoons of salt. After turning off the marinade, pour in half a glass of vinegar 9%. In a sterilized 3-liter jar, put the leaves, garlic and chopped horseradish root on the bottom, and then the vegetables. Put the dill umbrella on top. Fill with marinade and sterilize for 15 minutes. Then we roll up the jar, wrap it up for 12 hours.
Important! Remember, pickling does not kill nitrates. Moreover, there are more of them in unripe fruits. To reduce the amount of these elements that harm our body, you just need to fill the cucumbers with water for a while, and then cut off the tails (this part of the vegetable contains the most nitrates) - and eat them without harm to health.
Pickled cucumber recipes
Today, we use pickled cucumbers not only as a separate dish, but also as an ingredient in many salads. They are added to soups and sauces.
Pickled cucumber recipes:
- Lean salad with beans and croutons … For the salad, take the following ingredients: 100 g of canned beans, one carrot, one onion and one bell pepper, 2 slices of white bread, a medium-sized clove of garlic, a couple of pickled cucumbers. We cannot do without vegetable oil - 2 tbsp. spoons, salt and spices to taste. First, fry the chopped onion and grated carrot in oil. Then cut the pepper into strips and the cucumbers into pieces. Then mix them with the beans and add the sauteed vegetables. We need to prepare croutons from slices of bread and also add to the salad. And finally, season with spices and salt. Salad ready. Bon Appetit!
- Tongue salad with pickled cucumbers … Components: beef tongue - 0.5 pieces, pickled cucumbers - 150 g, sour cream - 2 tbsp. spoons, mayonnaise - 1 tbsp. spoon. And also salt and pepper - to taste, eggs for decoration - 3 pieces. First, we cook the tongue for 2 hours. For our salad, it should not be soft. After it cools down, cut the meat into strips. Cut the cucumbers into pieces. Season with sour cream and mayonnaise, salt, add pepper. The final touch is to decorate with eggs.
- Birch salad with chicken fillet and cucumbers … First, cook 2 eggs and 1 large potato. Chop 200 g of champignons and 1 onion. Then fry them in sunflower oil, salt, add pepper and let cool. Rub the potatoes into a plate and smear them with mayonnaise. Then put the chopped boiled chicken fillet in the amount of 150 g, and then - mushrooms and onions (fried). The next layer of salad will be 2 chopped pickled cucumbers, lightly spread with mayonnaise. Now we put 5 tbsp. tablespoons of canned corn and again a little mayonnaise. Divide the eggs into whites and yolks, and then grate them separately. Put the yolks in the center, and whites on the sides. We take on the landscape. We draw the trunks of birches with mayonnaise, we make stripes from olives on our trees. Finely chop the parsley and make the leaves and grass. The salad is ready, please go to the table!
- "Autumn Evening" salad with mushrooms and pickled cucumbers … Ingredients: 250 g fresh champignons, the same amount of potatoes, 150 g pickled cucumbers, 1 medium onion, salt and mayonnaise to taste, a tablespoon of sunflower oil. The potatoes need to be boiled, preferably in uniforms. Chop the onion and mushrooms and fry over low heat, stirring constantly, for 15 minutes. Cool the potatoes and also cut into cubes. Cut the cucumbers. Now, all the ingredients are ready. Mix, adding salt and mayonnaise. This salad can be prepared in layers: mushrooms with onions, cucumbers and potatoes. Each layer must be coated with mayonnaise. Bon Appetit!
- Festive salad with liver, pickled cucumbers and cheese … We will prepare a salad of 300 g of chicken liver, 150 g of cheese, the same amount of pickled cucumbers, cherry tomatoes and quail eggs for decoration (you can take ordinary tomatoes and chicken eggs). We cannot do without sour cream or mayonnaise, salt, pepper and herbs. From this amount of products, 4-5 servings are obtained. First, boil the liver (boil for 25-30 minutes after boiling). Then you need to cool it. Now we cut the meat, cheese and cucumbers into cubes. We mix everything, salt, pepper, season with sour cream or mayonnaise. When serving, garnish with finely chopped herbs. Cut the tomatoes and eggs in half and put them on top of the salad. Have a nice holiday!
Pickled cucumber pickle will also find its use, thanks to those beneficial substances that accumulate during processing. On it you can cook pickle, cook okroshka and sauces, in these dishes it is used instead of vinegar.
Brine can be added to baked goods to keep the dough fluffy and fluffy. And they also drink it with a hangover, this "drink" restores the water-salt balance in the body after a noisy feast. In addition, the brine is used for cosmetic purposes, for problem skin.
Interesting facts about pickled cucumbers
Cucumbers are the most popular pickled vegetable. In Russia, they began to eat it since the reign of Ivan the Terrible. Fresh, he did not like it then, so they began to pickle the cucumbers. This helped to save them for the winter. They were kept in barrels for many years. In the early 19th century, Nicolas Apper came up with a way to roll cucumbers into jars.
The most delicious pickling variety is gherkins. Such miniature vegetables (length from 4 to 8 cm) appeared about 20 years ago. They are practically not grown in Russia. The most popular producing countries for pickled gherkins are India and China. Their quality is very high and meets ISO standards.
How to cook pickled cucumbers - watch the video:
Pickled cucumber is popular in many cuisines for its excellent taste. As far as our health is concerned, this vegetable has many beneficial properties. If we talk about the benefits, then, of course, it is better to grow and thermally process cucumbers on your own, then there will be no talk of nitrates and other harmful additives. Therefore, set aside some free time and make tasty and healthy preparations with this vegetable for the winter.
