Pickle. There are two ways to prepare it, either in water with salt (brine) or in vinegar. The vegetables are washed and cut into pieces so that they fit easily in a jar.
Pickled in brine
In warm water, pour coarse salt and stir until it dissolves. Then we place the vegetable pieces in a glass container, and cover them with the brine.
For 1 kg vegetables
20g salt per litter.
Pickled in vinegar
Place the vegetables in boiling water, salt and vinegar, to soften them slightly and then place them in a glass container, then cover with vinegar. It can be white or red wine vinegar or even apple cider vinegar.
For 1 kg of vegetables.
Spice mix of your choice
1 liter of water
2 tablespoons of salt
Our jars must be sterilized and warm. After we fill them, close the lids tightly.
Vegetables must be covered with liquid
After the containers are filled, they are tightly sealed and stored so that the pickle can be served after 1 month.
Once a jar is opened, it must be kept in the refrigerator
Eating pickled vegetables with a meal, especially homemade pickles, can increase the probiotic content and fiber content of the meal. This contributes to the good functioning of the gastrointestinal system, to the strengthening of the immune system, to the relief of symptoms of lactose intolerance and to better weight management. Furthermore, the antioxidant properties of vegetables and fruits are preserved during their processing in pickles, thus helping in this form to fight against free radicals.