The true story of the cucumber is something of a mystery. Even if some believe it goes back to India before 4030 years. The cucumber was mentioned in the Bible of Jesus and the Old Testament books of Isaiah and numbers. Napoleon appreciated the health benefits for his army. George Washington had a collection of 476 different kinds of salads. In 850 BC, Aristotle praised the healing effects of the stain, and Thomas Jefferson wrote: "On a hot day in Virginia, I know nothing more comforting thana fine spiced pickle, brought up trout, like the sparkling depths of the aromatic glass below the steps Aunt Sally's cellar. "

So what is the fuss about a pickle, you ask? Who knows ... I know that even today the popular pickle is everywhere. The cucumber is crisp sharp eaten by glasses, served on our burgers and sandwiches with ours. It is sliced, impaled, whole, rolled to enjoy, spicy, sour and sweet. We love the amazing, multi-talented pickle!

TheHealth benefits of the stain are incredible:

Raw, lacto-fermented vegetables (pickles) are good bacteria, which inhibit the growth of harmful microbes in the gut.

They have a higher concentration of vitamin C.

They help you absorb more iron.

Research shows that vinegar will help with heavy loss.

LAKE FACTS:

* Americans consume 26-billion pickles a year. That's about nine pounds of pickles per person.

* More than half of the cucumbers from theU.S. are made in cucumbers.

* Amerigo Vespucci, for whom America is named, was a pickle merchant before becoming a discoverer.

* Pickling has been used to preserve food for almost 5000 years of time.

* The cucumber is both a fruit and vegetable

No matter how you feel about pickles ... They are not everywhere. So, grab a dill sit down, and get crunching.

Dill Pickles recipe

4 dozen fresh, crisp, pickling cucumbers - NOT the commercial, waxed kind!
FreshDill, to taste (about 1 - bundle)
1 qt. Apple cider vinegar
8 c Water
1 c Salt
10 whole garlic cloves, peeled
2-4 cloves garlic, peeled and crushed
Several Jars

Cukes wash and cover with cold water. Stored in the refrigerator overnight.
Pack cukes in jars firmly. Ordering the same amount of dill into each glass.
Meanwhile, the remaining ingredients, bring to a boil. Cooking for 2 min.
Evenly divide whole cloves of garlic in jars. Pour hot brine into the
Glasses. Seal. For 12Liter. Should be after processing and cooling, glassware
stored 4 to 5 weeks to develop ideal flavor.

Bread and butter pickle recipe

6 kg of 4 - to 5-inch Pickling
8 cups thinly sliced onions (about 3 pounds)
l / 2 cup canning or pickling salt
4 cups vinegar (5 percent)
4-l / 2 cups sugar
2 tablespoons mustard seeds
ll / 2 tablespoon celery seed
l tbsp ground turmeric

Wash cucumbers. Cut off l/l6-inch blossom end and discard. Cut in 3/l6-inchSlices. Combine cucumbers and onions to give in a large bowl. Salt. Cover with 2 cm cubed or crushed ice. Refrigerator 3 to 4 hours by more ice as necessary. Combine the remaining ingredients in a large pot. L0 minutes of cooking can be. Drain and add cucumbers and onions and cook slowly to the boil. Fill jars with slices and cooking syrup so that l/2-inch headspace. Adjust lids and process pints or liters l0 minutes in a boiling water Canner. After processing and cooling should, glasses to be stored 4 to 5 weeksto develop ideal flavor.

Quick Sweet Pickles recipe

8 lbs of 3 - to 4-inch pickling cucumbers (as strips or slices canned)
l / 3 cup canning or pickling salt
4-l / 2 cups sugar
3-l / 2 cups vinegar (5 percent)
2 teaspoons celery seeds
l tablespoons whole allspice
2 tablespoons mustard seeds

Yield: about 7 to 9 liters

Wash cucumbers. Cut off l/l6-inch blossom end and discard, but leave l / 4 inch stem attached. Slice or cut into strips, if desired. Place in bowland brush with l / 3 cup salt. Cover with 2 inches of crushed or cubed ice. Refrigerator 3 to 4 hours. Add more ice as necessary. Drain well. Combine sugar, vinegar, celery seeds, allspice and mustard seed in 6-liter kettle. Heated to boiling. Hot tip: Add cucumbers and heat slowly, is to boil vinegar solution. Stir occasionally to make sure mixture heats evenly. Fill sterile jars with l/2-inch headspace. Adjust lids. Process 5 minutes in boiling water Canner.

RawPack: Fill jars, leaving headspace l/2-inch. Add hot pickling syrup, so that l/2-inch headspace. Adjust lids and process pints l0 minutes, and l l5 minutes in boiling water Canner or use the low-temperature pasteurization treatment. After processing and cooling should, glasses to be stored 4 to 5 weeks to develop ideal flavor.

Copyright © Lara Velez

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