A few steps away from the summer abundance of vegetables, one wonders how to improve one’s metabolism with natural probiotics. Are there any that stimulate rapid digestion and how do you consume them for maximum effect? Our knowledge of the gut health benefits of fermented foods prompted us to run a little research. The editorial staff has unearthed a recipe for making homemade pickles. What are the tips?
What can stimulate rapid digestion?
The big nightmare of obese people is slow metabolism. You should avoid a lot of foods that swell your stomach and favoring others as intestinal prebiotics aiding rapid digestion.
If this winter, you have tested sauerkraut therapy, you have approved of its surprising benefits. But summer is knocking on the door and you have to think about what you can feast on at this time of year without causing yourself discomfort.
Next to the tomatoes, you planted the zucchini so that they stimulate each other in growth. Another vegetable caught our attention because, in a pickled state, it can remedy poor digestion. Our homemade pickle recipes will give you the motivation to plant some in your garden.
Recipes for homemade pickles for canning
Of course, not wanting to sweat while preparing your preserves, you can put the pickles in the fridge and they will retain their flavor just like frozen zucchini.
So far, you’ve only marinated meat, so our tips for pickled pickles will help.
Attention ! These are not cucumbers but short sized pickles with pungent bumpy skin. In addition, they should be of equal dimensions so that they can be easily stored upright in the jars and so that the marinate penetrates all of them equally.
On the other hand, if you do not want them to be whole, you can cut them into slices and store them horizontally in the container.
The ingredients needed for the recipe for homemade pickled gherkins
It is preferable that the onion be of the Vidalia variety which is mild and grown in Georgia. If you can’t find any, use regular sweet onion.
You will recognize fresh dill by its distinct smell which gives the specific taste of pickled pickles.
Garlic, pickling or kosher salt, granulated sugar to balance the flavor and of course water to fill the jar to the top.
The vinegar should be apple cider. On the one hand, it has a fruity flavor that goes well with the accompanying spices, and on the other hand, its white color does not allow the cut places to tarnish.
As for the spices, you need: whole black pepper seeds, whole yellow mustard seeds, red pepper flakes.
Before you begin, sterilize the jars to prevent the transfer of germs and bacteria. Opt for those with screw closure. Store pickles whole or sliced (preferably) with chopped onion and dill. Leave a 1/2 inch space at the top of the jar for the liquid.
In a small saucepan, heat the vinegar, water, garlic and all the spices until the mixture comes to a simmer and the salt and sugar dissolve.
Cool the brine and fill the jar so that everything is covered.
Close the lid tightly and refrigerate for 24 hours before serving.
Another way to preserve is to turn the jars upside down after screwing them on so the lids seal tightly.
A method for storing pickles long term
To preserve jars of pickles, you can use another method of preparation.
1.Wash a number of jars beforehand, consider their quantity relative to your biggest pot.
2.Put in the bottom of each jar a pinch of black pepper seeds, a few allspice seeds, a few slices of common onion, a sprig or two of fresh dill, a pinch of coriander seeds, a teaspoon of salt, a teaspoon of sugar and pour an inch of vinegar.
3.Store pickles straight and tightly even if it takes force. The goal is not to leave any empty space. The stem part should not touch the lid.
4.Pour water up to the throat, leaving an inch of space between the pickles and the lid.
5.Screw tight and put the jars in a large saucepan. Fill with water two inches above the jars and boil.
6.For good conservation, it must boil for about 20 minutes counted from the first bubbles.
7.Take out the still hot jars with tongs, being careful not to burn your hands, and put upside down on a wooden board.
It’s ready to stay for months in the cellar without spoiling.
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