Pickled cucumbers – our national delicacy – it is something that cannot be missing in any home. Each of us certainly remembers the stock of jars in the basement made by our grandmother - but thanks to this, we could reach for pickled cucumbers at any time of the year - not only during the season!

Pickled, pickled or low-salt cucumbers prepared at home, with natural ingredients, it is a mine of probiotics and nutrients. They have a lot of valuable nutrients, so it is worth including them in your regular diet.

Cucumbers they are a rich source of lactic acid, which is produced in the fermentation process and which cleanses and strengthens the immune system and regulates the intestinal bacterial flora. The product also has a large dose of vitamins - A, E, C, K and B vitamins, as well as magnesium, calcium, phosphorus and potassium. They increase the absorption of iron, thus protecting against anemia. Pickled cucumbers they are a valuable source of B vitamins and vitamin C. They also regulate metabolism and facilitate protein digestion. They are also an excellent source of fiber, which makes us feel full longer. The only thing worth keeping in mind is that the relatively high sodium content makes them not recommended for people with high blood pressure or for those who have problems with the circulatory system.

Preparation cucumbers for pickling it is relatively simple - and in addition, pickling at home allows you to be creative - you can compose the contents of the jar and the taste of the cucumbers according to your own preferences. Add garlic, dill, allspice or currant leaves for an original taste. Cucumbers in jars are easily filled with aromas and flavors of additives. You can also use ready-made spices such as: Prymat Seasoning for pickled and low-salt cucumbers.

In all recipes, the most important thing is the proportion of salt to water. Whether we get low-salt or pickled cucumbers depends on how long we leave them in the jar.

Ingredients:

• field cucumbers – not very large, fresh – about 3kg
• water
• 1 full tablespoon of salt per 1 liter of water
• 2-3 dill bulbs with stems
• garlic cloves – as desired
• horseradish root
• 1 bay leaf
• 1/2 teaspoon of mustard
• Prymat Seasoning for pickled and low-salt cucumbers.

Preparation:

Soak the cucumbers in cold water. We scrub thoroughly with a brush to remove any dirt.

Boil water with salt until it dissolves thoroughly, add Prymat cucumber seasoning and mix thoroughly. At the bottom of well-washed and scalded jars we place - garlic cloves, a piece of peeled horseradish root, dill umbels with stems, bay leaf, mustard and other selected spices/additives, e.g. Prymat Seasoning for pickled and low-salt cucumbers. Place the cucumbers tightly and vertically, but so that they do not protrude above the brine and do not touch the cover.

After 2-3 weeks, the cucumbers should be ready. Pickled cucumbers are great as an addition to meat and grilled dishes, on sandwiches or as a healthy, tasty snack.

Do you want to gain access to the e-wholesaler and order Prymat spices at attractive prices?
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