Description
Pickled cucumber is one of the foods that contain nutrients and is an excellent source of good bacteria that live in our stomachs, known as probiotic bacteria. Pickled cucumber is a source of antioxidants and helps improve the digestive system, control diabetes, promote liver and stomach health, lose weight, It is beneficial in reducing morning sickness, reducing the risk of spleen cancer, reducing the risk of yeast infection, reducing stress, improving mental health and preventing constipation.
The necessary ingredients for preparing traditional Iranian pickled cucumbers are cucumbers, salt, water, garlic and tarragon. The amount of salt in water varies from 10 to 20 percent. Usually, vinegar is added to the composition to increase the shelf life of pickled cucumbers. Red or green hot peppers and other aromatic vegetables such as dill, savory and coriander may be added to pickled cucumbers. To prepare pickled cucumber in an industrial method, water is boiled (for sterilization) and salt and vinegar are dissolved in it. Cucumbers, garlic and vegetables are washed and cleaned and the mixture of water, salt and vinegar is added to it. Then it is packed and after 15 to 20 days, pickled cucumber is ready to be consumed. In factories, instead of boiling water, the final mixture is sterilized during packaging.
