Description of the composition of pickled cucumbers and their useful properties. Harm and contraindications to the use of such conservation, methods of its preparation and use. Interesting information about pickles. Note! The benefits of pickled cucumbers are much lower than their pickle. It just helps with a hangover, eliminating headaches and suppressing cravings for alcohol.
Harm and contraindications of pickled cucumbers
Such preservation should definitely be excluded in case of problems with the stomach and intestines. Since cucumbers are very salty and most often prepared with vinegar, they injure the walls of these organs and irritate them even more. Without taking into account such contraindications, in the near future you can easily get to the hospital with an ulcer. Therefore, such a dish is allowed to be consumed in a minimum amount, and not on an empty stomach and together with other food.
It is not recommended to get involved in this conservation in the following cases:
- High blood pressure … With chronic hypertension, salt is already poorly excreted from the body, but here you still increase its volume. In this case, you can expect a sharp increase in numbers, dizziness and even nausea.
- Kidney problems … This includes pyelonephritis, stones, microliths. The fact is that under such circumstances this organ will not be able to quickly remove salts from the body, which will lead to a worsening of the situation.
- Liver disease … For her, this is simply too heavy food, after the use of which nausea, pain on the right side under the lower ribs, and vomiting may occur.
- Metabolic disease … With him, in no case should you drink cucumbers with milk, kefir and fermented baked milk, otherwise there are great risks of collision with diarrhea.
For pregnant women and children, pickles are possible, but in small quantities, as they can cause allergies and increase the secretion of the pancreas. It is also dangerous for diabetes mellitus.
Important! When using a large volume of vinegar, we can safely say that the tooth enamel will suffer. Thus, calcium is washed out of it, it becomes more sensitive and fragile.
How to salt cucumbers
First you need to choose the vegetables themselves. It is desirable that they are small and fit comfortably in a container. Gherkins are very popular, which are usually rolled into half-liter jars. The rind should be firm and firm, soft indicates staleness. It is good if it is relatively smooth, without sharp protrusions, and not bitter. Color is also important, rich green is optimal here. The best varieties are Liliput, German, Beregovoy and Zasolochny. You need to buy or pick cucumbers no earlier than 1 day before cooking.
You will need to prepare:
- Water … It is advisable to use spring or store, but not carbonated, coming from the tap can add bitterness to the taste. You will need it for soaking and preparing the brine.
- Spices … Here, clove buds, cherry or currant leaves, allspice, garlic, horseradish root, dill umbrellas, garlic, mint, basil or coriander, bay leaf will be used.
- Dishes … It can be salted in glass jars or in a bucket, which should be pre-washed with soda and dried.
- Lid for sterilizing dishes … It is placed on a saucepan with boiling water and a container is placed on top for 1-2 minutes. The same is done with metal lids, which are dipped directly into boiling water.
- Salt and sugar … The first can be marine, and the second - reed. These are essential ingredients, without which salting is impossible.
- Vinegar … It is needed only by those who love everything sharper. You can use wine or apple, the usual table is not so useful.
- Lids … If you plan to store preservation outside the refrigerator, plastic ones are also suitable, but metal ones are already needed for the basement. They are only needed if the cucumbers are to be put in jars.
If you are sure that you have not found contraindications for pickled cucumbers, then prepare for salting according to all the rules. First you need to wash the vegetables, rinse them with boiling water and leave for 2-3 hours. Further, there are two options for the development of the situation - cut them in half or close them entirely, which is important for small sizes. After the specified time, the cucumbers are dried on a towel and used as directed. You can salt them hot or cold.
Here are the salting instructions:
- Hot way … First of all, you need to wash, peel and grind additional ingredients (garlic, horseradish, dill, etc.). They are placed on the bottom of a sterilized jar. Then they put the cucumbers themselves there (do not put them!), Do not tamp them too much. Pour sugar on top, which on a 0.5-liter jar needs about 1.5 tbsp. l. After that, a brine is prepared - 80 g of salt and 50 g of vinegar are taken for 1 liter of water, which are mixed and boiled. When it cools down, they will need to fill the container to the top. The last step is to roll up the cans with sterilized lids or ordinary plastic ones. Then they are placed upside down and covered with a warm towel for 2-3 days.
- Cold way … This option is only suitable for storage in the refrigerator or in a cool basement for no more than 2-3 months - in the apartment the banks will swell and explode. Unlike the first method, here they do not need to be sterilized, and only plastic covers are needed. It is even more convenient to use wooden buckets. The selected container is washed, and then 10 cloves of garlic, a bag of black peppercorns, half a glass of currant leaves, 2 umbrellas of dill, one horseradish root are added to it. Cucumbers cut into three parts (3 kg) are also added here. Put 80 g of sugar on top, pour 50 g of apple cider vinegar and cold water (about 6 liters), in which 250 g of sea salt is dissolved. Then the jars are closed with lids and placed in the refrigerator. If buckets are used, they put oppression on them and send them to the basement.
Note! It will be possible to taste cucumbers for 10-15 days, earlier it is useless, they simply will not have time to saline properly.
Pickled cucumber recipes
Pickled cucumbers are an indispensable product in Slavic and German folk cuisines. Traditionally, they are served as a snack and are widely consumed neat. But adding these vegetables to salads and even soups is no less popular. With them you can cook olivier, pickle, various sandwiches. It should be said that this product is difficult to combine with other ingredients due to its pronounced taste properties. That is why most often it is simply cut into strips or slices and laid out on a plate.
Here's what delicious things you can do quickly:
- Rassolnik … You will need to make a fry - bring 1 shabby carrot, onion and tomato to a golden crust. After that, boil water (2.5 l), add diced potatoes (3 pcs.) Into it, and after 10 minutes - 50 g of pearl barley. After another 10 minutes add chopped pickles, no more than 4 pieces, and dressing. Now add salt and pepper to the soup and turn it off after 15 minutes. Then toss in three bay leaves and pour in 2 tbsp. l. brine.
- Olivie … This is the most popular "hot" salad in the CIS countries. It is prepared like this - boil potatoes (4 pcs.), An egg (5 pcs.), Carrots (1 pc.), Chicken fillet (500 g). All this is then, just like pickled cucumbers (3 pcs.), Cut into cubes, mixed, salted and seasoned with mayonnaise to taste. Greenery lovers should add some green onions or dill. It turns out very tasty!
- Sandwiches … This is the simplest recipe: cut a white loaf into thin slices, fry it, put 2 pieces on them. sprats, parsley sprigs and pieces of pickled cucumbers, cut lengthwise. Then line a plate with lettuce leaves and place the sandwiches on top of them. Before serving, it is advisable to reheat them in the microwave.
- Crab salad … Dry the diced loaf (150 g) for 2-3 days, then mix the croutons with fresh dill (3 sprigs), melted butter (50 g), grated processed cheese (2 pcs.) And pickled cucumbers (3 pcs.). At the end, add salt to the mixture. By the way, this dish can be served both independently and spread on a loaf.
- Roll … Boil and grind 3 eggs. Then wash 3-5 pickles, chop and combine with the first ingredient. Next, unfold a thin pita bread in one layer, brush it with ready-made liver pâté, mayonnaise and lay out the filling. Then roll the sheet into a roll and cut into slices. It can be served as a side dish with first courses.
Important! Pickled cucumbers do not go well with fish, meat, rice and pasta, so when preparing them, all this should be excluded.
Interesting facts about pickles
Quite often, you can hear that after eating pickled cucumbers and milk at the same time, the stomach may start to hurt and loose stools may disturb. In fact, this happens extremely rarely, only with indigestion, stomach or intestinal problems.
In the CIS countries, it is customary to use this preservation as a snack, it is believed that it does not allow you to get drunk quickly. In reality, things are completely different, drinking it with alcoholic beverages is the same as drinking at all, without eating anything. This product delays the removal of fluid from the body. If you eat it before bedtime, then in the morning you can get up with swollen face and legs. Therefore, it is not he who is more appreciated, but the brine, on which you can cook cookies, okroshka and other dishes.
Another myth says that supposedly this product can be poisoned. This is practically unrealistic, the threat can only come from preservation eaten from a bloated or, even more so, an exploded can.
How to pickle cucumbers - watch the video:
Such preservation can hardly be called very useful, but it has become so familiar on the tables that it is simply unthinkable not to treat guests with it. And it is not at all necessary to wait for winter for this, salting can be carried out in the summer, using our recipes for pickled cucumbers and preparing various dishes with them.
