The pickles are simply prepared in brine or vinegar and is the preserved form of fresh vegetables.
First of all, it is good to know that the process of preserving vegetables should begin shortly after harvesting them, in order not to lose their nutrients. Generally, this means 2-3 hours after their collection. A product preserved in this way is useful to health and can be consumed throughout autumn and winter.
Then, we recommend picking in brine, and that’s because they have a low sugar content. The brine is simple, water with salt, enhanced with various spices. At the same time, prefer green vegetables, such as cabbage, cucumbers and jam. They are rich in fiber and antioxidants.
It combines very well with protein vegetables: beans, green lentils, chickpeas, mushrooms, but also with proteins of animal origin, white meat, lean cheese or egg.
Diets based on picking
Pickles have a lot of probiotics, good for digestion, so they are associated with high calorie foods. Probiotics participate in the digestion process, improves transit and helps participating organs such as gallbladder, liver and pancreas.
Although they do not lose their probiotic value, those in vinegar are fattened, because vinegar is an alcoholic fermentation, so it is carbohydrate.
There are also diets based on pickles, ie their probiotic effect. They are consumed in the morning, on the empty stomach, and in certain food combinations, for example with vegetable proteins.
Pears help fight anemia, fatigue, and increase immunity to the body. However, people who suffer from ulcer and gastritis are advised to avoid pickling until their healing.
