How pickles are healthy and the secret behind that?
For many of us, a supper isn’t complete unless it’s followed by a good pickle. Pickles can truly be quite healthy. The secret is to pick out the right recipes and eat them in control.
Pickling includes retaining food, like vegetables or fruit, in an acidic liquid, like vinegar, along with salt and spices. Sometimes, you will see pickles stored in saltwater.
There are numerous health benefits of pickling, but the most talked about benefit is the fact that they are probiotic. They also contain antioxidants and many of the nutrients present in the original vegetables that are pickled, but it should be noted that the pickling process does eliminate water-soluble vitamins, like vitamins B and C.
However, they are frequently loaded with oil and salt, which can make them rather unhealthy.
Even so, pickles are more good than bad, and they also make for good snacks, a fun time in the kitchen, and great gifts.
Right here are some pickle recipes to get you started:
- Ginger Pickle
- 100g fresh ginger
• 1 tsp. salt
• Juice of 2 lemons
• 3-4 green chilies
- Peel off and wash the ginger. Pat it dry with a kitchen towel.
- Cut the ginger into thin pieces. Place the pieces in a mixing bowl, add the salt and give it a stir. Set it to one side for 5 minutes or until the ginger releases its water and turns soft.
- In the meantime, slice the chilies diagonally into thin, long slices.
- Add the chilies and lemon juice to the ginger and give it a stir. Let the pickle rest for a few minutes at room temperature, till the ginger changes color to light pink.
- Switch the pickle to a clean and dry glass jar, close the jar with a lid and store it in the refrigerator.
- These pickles are not processed and can be stored in the refrigerator for up to 2 months. If you processed them, then they can be stored at room temperature unopened.
- Garlic Pickle
• 1/2 cup garlic
• 3 tsp. mustard oil
• 1/4 tsp. turmeric powder
• 2 tsp. lemon juice
• 1 tsp. chili powder
• 1 tsp. finely chopped jaggery
• 1/2 tsp. salt
• 2 tsp. split mustard seeds
• 1/4 tsp. split fenugreek seeds
• 1/4 tsp. cumin seeds
• 1/4 tsp. crushed coriander seeds
• 1/4 tsp. asafetida
• Mix the ingredients for the masala and keep to one side.
- Heat the oil in a non-stick pan, add the garlic cloves and turmeric powder and cook on a low flame for 3 to 4 minutes or till the garlic cloves soften, mix consistently.
- Bring the lemon juice and cook on a low flame for 2 to 3 minutes, mix from time to time.
- Put the chili powder, jaggery, and salt and cook on a low flame for another 2 to 3 minutes or till the jaggery has blended, mix often.
- Put the masala mix and cook for another minute.
- Take out from the flame, cool and store in a glass jar.
- Store in a cool and dry place. This pickle can be served after 1 week.
- Chili Pickle
•2 cups big green chilies, cut into 1/2-inch roundels
• 1/4 cup split mustard seeds
• 1/4 cup fennel seeds
• 1/2 tsp. turmeric powder
• 1/2 tsp. chili powder
• 4 tsp. lemon juice
• 1/4 cup salt
• Cook the fennel seeds. Blend them to a rough powder with a mortar and pestle.
- Mix all the ingredients well.
- Put the pickle in a glass jar.
- This pickle is prepared to eat instantly. It can be kept under the sun for 3 to 4 days so that the flavors mellow a little. It can be chilled for up to 3 months.
- Pineapple Pickle
- 1/2 pineapple cut into half circles
- 1&1/2 cup vinegar
- 1 tsp. sugar
- 1 large jalapeno, sliced into circles
- 1/2 tsp. salt
- Lemon juice
- 1/4 cup roughly chopped coriander
- Put the vinegar, sugar, jalapeno, salt and lime juice in a small sauce container. Bring it to a low-flame until sugar dissolves, remove from the heat and let it cool to room temperature.
- Put the pineapple and coriander into a large jar.
- Add the vinegar mix over the pineapple.
- Seal and refrigerate for at least 1 day before consuming.
- Pink radish pickle
- 500g pink radishes
- 250ml vinegar
- 250ml sugar
- 250ml water
- Pinch of salt
- Wash the radishes in cold water and clean the root and stems.
- Very finely slice the radish and set it to one side.
- Make the vinegar mixture in a small saucepan by mixing them all and bring it to boil on low flame until the sugar melts about 3- 4 mi You can stir it from time to time to promote the melting process.
- Put the sliced radish in a glass jar and add in the vinegar mixture. Allow the jar cool-down for a couple of hours and close the lid. Refrigerate the jar for overnight.
- Serve the radish pickles when required. It can be kept in the fridge for up to 4 days with a good taste and the crunchy texture.