Pickles are a food product obtained by pickling and preserving cucumbers in a marinade of water, vinegar, sugar, and table salt. Czechs, Poles, and Hungarians append to jars with pickled cucumbers or pickles, such various spices as bay leaves, grains of allspice, black pepper, fennel umbels, mustard seeds, and carrots. In the past, to season cucumbers, they furthermore used fennel, marjoram, and cloves. The first recipes for preparing cucumbers this way appeared in the 17th century. Even then, people valued them as a tasty and healthy snack. Fabko online store offers you such varieties as Pickled Cornichons, Cucumbers in Brine, and Cossack's cucumbers. On European tables, they are treated as an appetizer or just snack. Products such as Pickled Cabbage Heads, Dill Pickels, or Czech uhorky usually form an integral part of dinner in Central and Eastern Europe. Poles and Russians very often use Cucumbers with dill in Garlic as an appetizer to drink vodka.
Pickles as an appetizer, pickled cornichons, pickled cabbage, and Czech uhorky
The best sauerkraut remains a traditional shredded cabbage pickled by salinity and fermentation, with the participation of strains of lactic bacteria. It has a long shelf life and a strong sour taste, which comes from the presence of lactic acid, that is produced by bacteria breaking down sugars in fresh cabbage. Sauerkraut appears in the cuisine of many European nations. Souring it was a way to extend its shelf life. We offer our Clients the naturally produced Homestyle sauerkraut with carrots, pickled red cabbage, cabbage leaves in brine, and marinated cabbage heads. You can also buy other sour delicacies. Furthermore, we offer green tomatoes in brine, Capers in Vinegar Brine, and grape leaves. If you would like to prepare this treat yourself, we offer seasoning for pickles as well. It contains, among the others: vitamin E, vitamin C, phosphorus, calcium, natural antioxidants, and organosulfur compounds. There are many regional variations of this delicacy.
Sauerkraut or cucumbers are not only a portion of vitamins that we lack in the colder seasons. They are also a natural probiotic. Pickles contain, among others, lactic acid. It is a chemical compound that cleanses the body and strengthens the defense system, protecting us from many diseases. Lactic acid also regulates the bacterial flora of the intestines. Besides, it aids digestion and absorption of waste products. In addition, it reduces cholesterol levels. Undoubtedly, pickles can be called superfoods. This vegetable processing makes them more easily digestible and gives a very high nutritional value. It also saves a lot of vitamins, minerals, and other nutrition. What is relevant, it has a low-calorie value. It happens because the pickling process reduces the sugar content. The vitamins they provide are B1, B2, B3, C, A, E, and K. Plus magnesium, calcium, phosphorus, and potassium. The juice from them is as valuable as they are.
Pickles, sauerkraut, garlic sprouts, and cloves have many more benefits. They also contain quite a bit of vitamin C. In addition, they support the proper functioning of the digestive and immune systems. The inhabitants of the Old Continent usually pickle vegetables with high sugar and water content. Apart from cabbage and cucumbers, beets, cauliflower, carrots, and white radish are very suitable for this purpose. And also onions, garlic, green beans, botanicals, eggplants, and peppers. Europeans even submit fruits to this method. These can be lemons, plums, apples, pears, and olives. However, the products must be fresh, healthy, and ripe. Hungarians, Poles, Czechs, and Romanians often make them at home. This is an ordinary cooking activity, especially in Central and Eastern Europe. It is an easy and enjoyable method to make vegetables tasty and wholesome. That's why they should also be on your table. It is not only an exquisite taste but also health itself.