Pickles are very popular in a lot of countries around the world, being consumed especially during the cold season. They’re very simple to prepare, in brine or vinegar, basically being the preserved form of fresh vegetables.
First of all, it’s good to know that the process of preserving the vegetables should begin shortly after harvesting them, so you can avoid losing any nutrients. Generally, this means 2-3 hours after collecting them. A product preserved like this is useful for your health and can be consumed throughout autumn and winter.
Don’t eat them without something aside!
Pickles made in brine are highly recommended, mostly because they have a very low sugar content. After all, we’re talking about plain water and salt, enhanced with various spices. A lot of people prefer green vegetables, such as cabbage, cucumbers and jam, all of them being rich in fiber and antioxidants.
Another major advantage of pickles is that they can combine very well with protein vegetables, such as beans, green lentils, chickpeas and mushrooms, but also with proteins of animal origin, such as white meat, lean cheese or eggs.
Moving on, it’s worth mentioning that they have a large amount of probiotics, being great for digestion, so they are associated with high calorie foods. Probiotics participate in the digestion process, improve transit and help participating organs, such as the gallblader, liver and pancreas.
Vinegar is also an alternative for making pickles
On the other side, even though they don’t lose their probiotic value, pickles made with vinegar are fattening, since it’s basically an alcoholic fermentation, which makes them a carbohydrate.
Finally, you should also know that there are always diets based on pickles, on their probiotic effect, to be more specific. You must consume them in the morning, on an empty stomach, and in certain food combinations.