Pickles - A home-made natural antibiotic for immunity

They are delicious, healthy, low in calories and can help boost immunity. Pickled cucumbers are a big hit. Our grandmothers and great-grandmothers knew about their properties. And although today there are many products available, their properties remain invaluable. What is important, we can pickle not only cabbage and cucumbers. This method of food preservation works for virtually all fruits and vegetables.

The best way to boost immunity? Pickles!

Fresh and raw foods are considered the healthiest. Pickled cucumbers are an exception to this rule. This is because foods processed in this way often have more value. This is due to the high content of beneficial probiotics and easily absorbed vitamins, minerals.

Pickling is one of the best ways to preserve and store food. You don't need any special skills or equipment to make pickles. Pickles can be made by anyone. The satisfaction is enormous.

Pickling is a great option, especially in the winter and fall when we are more susceptible to infections and have lowered immunity. We have many recipes for those who are bored with cucumbers and cabbage.

Pickled lemon

This is a specialty of Mediterranean cuisine, especially Moroccan. It is an excellent source of vitamin C, which can delay skin aging, improve skin texture, appearance, and lower blood pressure and cholesterol. This recipe is a great option if you're looking for a unique snack.

Preparation

1. Peel and boil the lemons.
2. Divide all lemons into 4 sections so that the quarters are joined at the base.
3. Rub the lemons with coarse salt, then place in a jar and stuff tightly. Add the bay leaves and garlic clove, as well as the cinnamon.
4. Add the lemon juice, then fill the jar with boiling water.

Keep the jar tightly closed and store them in a cool place. After a week, they are ready to eat.

Pickled beets

Lowers blood pressure, cholesterol, and the nitrates in beets improve concentration. Makes a great addition to any meal or salad. It can also be used to prepare a base for soups.

Preparation

1. Peel the beets and cut into small cubes. Season with salt and add the garlic.
2. Cover the dish with a linen towel and leave to ferment in a warm place.
3. Stir once a day with a wooden spoon. Pickled beets are ready after 5-7 days.

Pickling water is also worth a try

Do you pour out the pickling water? This is a mistake because you are depriving yourself of valuable ingredients. This drink is delicious and very healthy. It has a large amount of vitamins and minerals that positively affect our health. It can also be helpful with constipation. Caution should be taken. Pickling liquid can cause stomach discomfort. Start with 50 ml. You can gradually increase the dose if you don't feel any side effects.

Remember that pickling waters contain a lot of salt. Too much sodium can be dangerous for your health. This liquid should be consumed in moderation. Before you start any treatment, make sure you consult your doctor if you have any questions or suffer from any medical conditions. Patients with high blood pressure, calcium oxide stones or digestive problems should avoid pickles and waters from these preparations.