Hey hello. With this first entry, I wanted to share my recipe for traditional pickled cucumbers from Poland.
Pickled cabbage, cucumbers, beets and many other vegetables and fruits is a rich source of many vitamins. Silages taste great and smell, they are an ideal way to stop the seasonal charms of summer, closing them in jars and eating not only in the winter, but at any time of the year.
What are silage?
Silages are fruits and vegetables processed in a natural way. The valuable ingredients contained in them are easily absorbed by our body.!
Eating silage has a positive effect on our health and even beauty. Our grandmothers have preserved their favorite fruits and vegetables in the old days.
Silage is popular all over the world and is a delicacy for both children and adults.
What fruits and vegetables can we eat?
cucumbers,
white, red and Italian cabbage,
red beets,
Garlic,
onions,
zucchini,
tomatoes,
cauliflowers,
paprika,
carrot,
radish,
corn,
olives,
plums,
pears,
apples,
mushrooms: blackberries, fritters.
Why is it worth to sift fruits and vegetables?
Fruit and vegetables during pickling gain additional vitamins and minerals.
Silage is primarily a source of vitamin C and vitamins from group B. They also contain provitamin A and vitamins K, E, PP, calcium, potassium and magnesium.
Thanks to the vitamins contained in the silage we can increase resistance to infections, improve the work of the nervous system, increase the absorption of iron in the body, and thus eliminate anemia. In addition, silage favorably affects the beauty - strengthens the nails, give shine to the hair and a radiant look to the skin.
Silage can not be missed in the slimming diet!
Silage has fantastic slimming properties. Why? The lactic acid and fiber contained in them accelerate the metabolism, regulate the intestinal function and facilitate bowel movements.
What's more, the silage is low in calories because the sugar content decreases during the ensiling process.
Silages cleanse the body of toxins, thanks to which all vitamins and minerals are better absorbed.
My recipe for pickled cucumbers
What will we need?
6 0.5L-0.7L jars
2 kg of soil cucumbers
Half a head of garlic
Fresh fennel
Fresh horseradish root
Black pepper grainy
3 liters of water
salt
Optionally a few leaves of blackcurrant or grape.
҉ Jars with caps should be scalded
҉ Boil 3 liters of water, salt. Set aside to cool.
҉ Thoroughly wash the sink in which you will wash the cucumbers. Make them into cold water for 15 minutes. Wash / deface (so that the sand does not shoot between your teeth).
҉ Put a piece of fennel, horseradish, garlic and 2-3 grains of pepper into the scalded jars.
҉ Tighten the cucumbers tightly so that it is about a centimeter from the top of the jar.
҉ Flood with prepared water to cover the cucumbers.
҉ Turn off and set aside for ~ 14 days.
҉ Taste!!
