Pickling: Know The Benefits And Find A Recipe Here

The name "pickle" is derived from the Dutch word "pekel" or the northern German word "pókel," which both imply "salt" or "brine." Its straightforward nature protects your fruit without sacrificing important nutrients and gives each bite a tart crunch. Even if your grandmother could have her own take on an excellent pickle recipe, this one will get you started. The variety of veggies that your pickling recipe will work with makes it one of the more adaptable preservation techniques. You may pickle peppers, cucumbers, okra, eggs, cabbage, eggs, root vegetables like beets and radishes, and more. There are two main techniques to pickle, and which one you choose depends largely on your own preferences. The vinegar and salt-based recipe that is presented here is an example of a typical pickling recipe. This is the standard flavour of crisp, store-bought pickles. It is easy to accomplish and doesn't need any special tools. This pickling recipe is excellent for pickling vegetables and roots. As an alternative, you can ferment your pickles by purchasing kits with breathable caps. In this method, you would make the brine according to a similar pickling technique, cover the jars with a weight to keep the vegetables submerged, and use a lid made to allow the jar to burp. If you opt to ferment, be sure to employ (Burping is crucial in fermentation since air pressure builds up from the breakdown of sugars; if not able to release, a jar can get pressured and explode. 

Fermenting food provides a significant amount of nutritional value, but it can also drastically alter the flavour profile and increase the risk of going rancid. But when done properly, it's a great pickling recipe option with lots of nutritional advantages. 


Even in a classic pickling recipe, some fermentation takes place. Probiotics are created during fermentation and are fantastic for gut and overall health. Probiotics are healthy bacteria that maintain the body's equilibrium by controlling harmful microorganisms. They could encourage better immune performance, gut health, skin health, and even depression reduction. 

Pickling recipes keep the vitamins and nutrients of the produce within because they aren't cooked. Pickling hence can help you consume more critical vitamins like C, B, and A because they will stay intact and become more bioavailable (meaning your body can more readily use them). What a great benefit! According to studies, pickling techniques maintain the nutritional profile of the antioxidants found in some produce, and the brine itself can include significant amounts of the immune-stimulating and free radical-fighting antioxidants C and E. 

Pickle juice can also be applied to relieve sudden muscle cramps. Muscle spasms can be reduced by combining the analgesic properties of vinegar with the electrolytes in high-quality salt. You can get a powerful method of pain treatment by using a pickle recipe. Pickles and other fermented foods can help avoid blood sugar rises. 

Foods that might not be particularly pleasant in their raw forms might be made more palatable by pickling. For instance, although it is difficult to consume raw garlic, it is a prominent ingredient in pickle recipes and has a number of proven health advantages. Its fiery bite is lessened when pickled, and swallowing one full clove is perfectly manageable. The same holds true for hot peppers like jalapenos and habaneros. 

 ASIN ID - B08L9PDJ6W   


About 3lbs of fresh produce 

4-5 pint wide mouth canning jars 

1 qt white vinegar 

 1 cup water 

 ½  cup non-iodized salt (sometimes called canning salt) 

Dill seed, and fresh garlic 


The jars and lids should be boiled for ten minutes to wash and sterilise them. Prepare as necessary after washing the new food. (For instance, remove the stems from the okra and wash it, but leave the caps on.) Slice the cucumbers into chips or spears. As much produce as possible should be packed snugly into the jars. Two teaspoons of dill seed, two whole or chopped garlic cloves, and any additional seasonings you like for flavour should be added to each pint jar. Chili powder and diced peppers are common choices.  Cook the 1 quart of white vinegar with 1 cup of water and ½ cup non-iodized salt after the jars are ready. To ensure that the salt dissolves thoroughly, stir often. When the vegetables is completely submerged in brine, place the lids on the jars and tighten them. After a few hours of cooling on the counter, put in the refrigerator. Before tasting, let the jars ferment for two to three weeks. This recipe will remain fresh for at least a year.