5 Recipes for Surprising Pickles

Why is it worth eating pickles?

There are a whole lot of reasons. They are easily digestible, have few calories, and are rich in vitamins (mainly C, B1, B2) [1] and minerals. They have a positive effect on the body’s immunity, support blood pressure regulation and exhibit anti-oxidant activity [2].

According to scientific studies, pickled products (as well as their juice) have detoxifying properties for the liver and kidneys. They may have anti-cancer and anti-atherosclerotic effects. Pickles also have a very positive impact on intestinal health. One study tested the effect of sauerkraut, containing live lactic acid bacteria (LAB), on gastrointestinal symptoms and microflora in 58 patients with irritable bowel syndrome. A reduction in disease symptoms and improved well-being were observed in all [3].

Read also: “Diet for the Gut or for a Healthy Gut – Which Is Better for Athletes?”

Regular consumption of pickles is likely to reduce bad cholesterol and has anti-bacterial and anti-oxidant effects (especially if you use garlic in the recipe). Thus, pickles are an excellent source of healthy properties especially in autumn and winter, when fresh fruits and vegetables are in short supply.

How to make pickles?

Before we move on to a list of less obvious vegetables to pickle, here’s a basic, universal recipe for brine.

For 1 litre of water, add 2 flat tablespoons of salt. Note: the water does not have to be boiled! Choose type of salt according to your preference. We recommend sea, Kłodawa or Himalayan salt. One litre of brine is enough for a three-litre pickling jar. In each recipe, the ingredients are given approximately for this volume. You can pickle vegetables in one large jar or three smaller ones of 1 litre each.

The brine should cover all the ingredients. Also remember to wash and scald the jars thoroughly beforehand. After putting the contents in them for pickling time, seal them tightly, so you reduce the risk of mould.

Pickles are ready to eat after about 5 days (kept at room temperature), but can be left for up to a dozen days. The most important thing is to give them a cooler temperature at that time (about 10 degrees). Later, you need to store them in the refrigerator or pantry.

Pickle recipes worth trying!

Here are some suggestions so that... all winter you can pickle something interesting!

1. Pickled cauliflower

It is low in calories, has a low glycaemic index, and a lot of fibre and vitamins. It is easy to buy throughout the year, so it’s best to pickle it on a regular basis!

Ingredients:

• fresh cauliflower,
• 3-4 cloves of garlic,
• 4 bay leaves,
• a teaspoon of coriander seeds (whole),
• 1/4 tablespoon of ground turmeric,
• brine mixed with turmeric.

Split the cauliflower into small florets. Put the brine additions in the bottom of the jar, then the cauliflower. Pour the brine over the whole thing and cap the jar.

2. Pickled garlic

A treasure trove of health, a natural immune booster, a bomb of antioxidants. Pickled garlic is the perfect addition to sandwiches and cold sauces!

Ingredients:

• about 10-15 bulbs of garlic,
• 1 teaspoon of coloured pepper,
• 2-3 bay leaves,
• 1-2 chili peppers (fresh),
• 1 branch of fresh thyme,
• brine.

Divide garlic into cloves and peel them. You can also pickle the whole bulbs! Put all the additions in the bottom of the jar(s) and the garlic on top. Pour the brine over it.

3. Pickled celery

It is surprisingly delicious. Once you make it, we guarantee that you will start using this recipe more often!

Ingredients:

• 1-2 tubers of celery,
• several cloves of garlic,
• a large piece of ginger,
• 1 teaspoon of coriander seeds,
• a few bay leaves and 5-6 balls of allspice,
• brine.

Peel the celery and cut it into slices about 2 cm thick. Put the additions in the bottom of the jars, then arrange the celery. Pour the brine over the whole thing.

4. Pickled zucchini

You can buy zucchini all year round, and this vitamin-rich yet low-calorie vegetable can become a pickle comparable to cucumbers. It will be suitable for sandwiches, as a side dish for lunch, or an ingredient in tartar sauce or salad.