Pickled Cucumbers

///Pickled Cucumbers

Pickled Cucumbers

Use pickles as natural antioxidants that help to free the body from free radicals and neutralize the development of cancer.

Pickles are also characterized by high concentrations of magnesium, iron and calcium. With this composition of trace elements, the use of pickles can be used as a means to enhance immunity. Pickled vegetables are also used to prevent anemia, and strengthen bones.

In addition, because a member of the vinegar pickles, there is the use of pickles, which is the ability to destroy the bacteria that develop in the stomach and intestines. Availability vinegar marinade also makes useful to combat respiratory diseases. In addition, it stimulates fat burning, regulates blood sugar.

What can be better than pickles with a cold, but warming heart bottle of vodka?

Ingredients for preparation Pickled Cucumbers:

Pickles are really good as appetizer and as garnish to any dish.

Marinade:

  • 5 l water
  • 100 g salt
  • 50 g vinegar essence 80%
  • 200-250 g sugar
  • per 1 3l

jar :

  • 5 ea pepper peas
  • 5 ea cherry leaves
  • 3 ea bay leaves
  • 2 ea garlic cloves
  • 2 ea horseradish roots
  • Cucumbers

Method:

  • Wash cucumbers, sink them in cold water for 5-6 hours.
  • Then put them in glass sterile jars. Chop leaves and sprinkle cucumbers and pour over them hot marinade.
  • When jars are cooled to 50-60 C, strain the marinade and bring it to boil.
  • Pour over cucumbers for the second time.
  • Cover the jars hermetically, cool down and turn upside down.
  • Marinade: add salt and sugar to boiling water.
  • After diluting, add vinegar and boil on low heat for 15-20 minutes.
By |2011-10-24T23:39:41+00:00October 24th, 2011|Categories: Pickles/Marinades|Comments Off on Pickled Cucumbers

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