Pickles: benefits and harms to the body

From time immemorial in Russia pickles in wooden barrels were pickled. In the modern world, housewives mainly use three-liter glass jars for this purpose. Before use, wash the container well with water and baking soda.

What is the difference between pickles and pickles

It turns out that not everyone knows that pickles and pickles are not the same thing. There are considerable differences in the way of preservation, a set of ingredients, shelf life and taste. To understand which method of harvesting is preferable, you need to figure out how the vegetable is planned to be consumed - as an independent snack or as part of any dishes.

Pickles
Traditionally, pickling of cucumber is done without the addition of acetic or citric acid. Preservation is carried out using a saline solution, in which many spices and spices are placed: peppercorns, coriander, cloves, caraway seeds and others. Unique tastes and aromas are added by fresh leaves of currant and cherry, garlic, mustard seeds, pieces of horseradish, dill umbrellas.

Features of the salting process:

1. Vegetables are washed, sorted by size and maturity. To get a crispy delicacy, you need to select young and medium-sized fruits with dark “pimples”.
2. The bottom of the container is lined with cherry and currant leaves.
3. The raw materials are laid out in barrels or jars in layers, shifting with herbs and spices.
4. Next, the containers are poured with a solution of water and sodium chloride in a ratio of 1: 4.
5. Cover and send for storage to a cool place.

After a couple of days, the cucumbers will become salted, and they can already be eaten. Salted vegetables are stored from 14 days to 6 months. Then lactic acid appears in the brine and the fermentation process begins.

Pickles
Marinating includes the mandatory use of acids - acetic or citric, as well as sugar. It is these ingredients that are responsible for conservation. As with salting, spicy herbs, herbs and spices are used. Containers and lids must be sterilized, and cucumbers are poured with hot marinade. Harvested in this way, the crop is stored much longer than in the above method.

Depending on the acid content, canned food is divided into the following groups:

• weak acidity;
• medium acidity;
• sour.

Pros and cons of both methods
Pickled vegetables have a richer flavor and longer shelf life. However, acids and sugar in the composition of the marinade destroy trace elements and vitamins; microorganisms are not able to develop in such an environment. But acid can also be beneficial, for example, it counteracts the deposition of salts in the joints. This serves as a preventive measure for osteochondrosis.

Pickles are healthier than pickles. They retain most of the beneficial substances, and over time valuable lactic acid bacteria appear.

Thus, pickles are considered an excellent source of potassium, calcium, magnesium and sodium, as well as vitamins A, B and PP.Lactobacilli control the growth of poor microflora and help to colonize the intestines with missing beneficial microorganisms. This helps to improve the digestive tract and strengthen the immune function.

How many pickles can I eat per day?

Nutritionists recommend eating no more than 200 grams of pickled or salted vegetables per day. However, they also recommend a mono diet on pickles. Thus, the conclusion suggests itself that one or two overeating of pickles is unlikely to have terrible consequences. However, it is better to control yourself and not to forget about a sense of proportion. The tendency to swelling, problems with pressure and gastrointestinal tract, pregnancy and other contraindications also need to be considered.

Can I eat at night

Pickles contain a lot of sodium chloride, which helps retain water in the body. For this reason, it is better to eat them in the morning or at lunch, refusing to eat before bedtime, otherwise you can wake up with unpleasant edema.

Composition and calorie content

Pickled and pickled cucumbers are especially rich in sodium. For people who are engaged in heavy physical labor or active sports, this chemical element is necessary for the normal functioning of the body. In addition, the product contains a lot of potassium, iodine, calcium, iron and phosphorus. Even after hot preservation, a sufficient number of elements is preserved to compensate for their deficiency in the body.

As for nutritional value, 100 g of pickles contains up to 92 g of water, a small amount of proteins, fats, carbohydrates and fiber. The energy value of the product is from 11 to 13 kcal.

Special attention should be paid to the content of lactic acid and lactic acid bacteria in pickles. Acid favorably affects blood cholesterol, improves digestion and normalizes blood pressure. Lactobacilli help restore immunity and normalize the intestinal microflora after viral diseases and acute respiratory infections, as well as taking antibiotics.

It is most useful to eat fresh, salted and salted vegetables. In addition to trace elements and lactobacilli, vitamins PP, A, C and group B are stored in them.

Cucumbers prepared by the "hot method" lose a lot of useful properties. Under the influence of temperature, vitamins are destroyed, and vinegar can kill beneficial microorganisms.

What are the benefits of pickles

General benefit

Mostly salty and pickled foods are known for their unique taste, high content of ascorbic acid and benefits for the gastrointestinal tract. In fact, the range of useful properties of pickles is much wider.

Useful properties of pickles:

1. All salty and fermented foods are a storehouse of beneficial lactic acid bacteria. They eliminate putrefactive processes in the digestive tract, as well as colonize the intestines, preventing the propagation of pathogenic microflora and symptoms of dysbiosis. It's no secret that the bacteria that inhabit the intestines have a huge effect on immunity. Therefore, the use of brine and pickles also strengthens the immune system.
2. Cucumbers and brine contain a lot of salt, which traps water in the body. This property saves with a hangover, dehydration and intoxication, helping to restore the water-salt balance and tone.
3. The drink is taken orally to relieve cramps and muscle spasms. To eliminate soreness in such situations, it is enough to drink only 100 ml of healing fluid. Compresses with brine are used for bruises to reduce inflammation and anesthesia.
4. Liquid burns the skin affected by burns for an anti-inflammatory effect and accelerate regeneration.
5. Iodine deficiency is a common problem in both adults and children. Pickles contain a lot of iodine compounds, which has a beneficial effect on the thyroid gland.
6. Surprisingly, in the future, such a familiar product may affect the development of a cure for cancer. According to studies conducted in 2014, brine probiotics have been shown to be effective in controlling spleen cancer in experimental mice.
7. One glass of brine is guaranteed to eliminate hiccups.
8. Pickles and pickle save from heartburn. The disease itself is a consequence of an increase in the acidity of the stomach. If during a meal you drink periodically several sips of brine or eat a cucumber, then the acidity will not increase, which means that heartburn will not bother.
9. To prevent anemia, pickles should be included in your diet, as they are rich in iron, magnesium, and calcium.
10. The use of pickles helps to remove cholesterol from the body and prevents the formation of vascular plaques.

For women

1. Pickle pickle is used in cosmetology. The liquid is frozen, and then it is rubbed on the face instead of tonic. This procedure fights against acne, wrinkles, whitens and tones the skin.
2. Many girls suffer from dry skin of the legs and hands, as well as corns and corns on the feet. Baths with the addition of cucumber brine eliminate dryness and relieve such skin formations.
3. Pickles contain lycopene, which prevents the development of cancer of the reproductive system, such as cancer of the cervix and mammary glands. The B vitamins contained in the product improve metabolism, normalize hormones and the menstrual cycle. Using pickles, you can improve the microflora of not only the intestines, but also the vagina.
4. With severe menstruation and PMS, it is recommended to drink half a glass of cucumber pickle to remove unpleasant sensations.
5. Vitamins E, C - natural antioxidants that slow down the aging process and improve the appearance of skin, hair, nails.

For men

Useful properties of the product also affect the strong half of humanity. The use of pickles provides the male body with sodium, which is necessary for heavy physical and sports activities. It has been proven that pickles increase testosterone production, which helps to avoid baldness and increases potency.

During pregnancy

Probably every pregnant woman heard a joke about "craving for the salty", and she felt this very craving. Why is this happening?

In the first three months of pregnancy, progesterone production is enhanced. The hormone has a relaxing effect on the walls of blood vessels, they put less pressure on the blood, its flow slows down. Similar factors lead to lower blood pressure, dizziness and lethargy. The body urgently needs to increase the amount of circulating blood, and this requires sodium and water.

Then it starts to “pull on salt,” which is a source of trace elements. In addition, salt causes thirst, a woman drinks more fluid, a trace element traps it in the body, and blood becomes larger. As a result, the pressure normalizes and the general condition improves.

It is better for expectant mothers to abandon pickled cucumbers, because acetic acid destroys tooth enamel and generally negatively affects both the mother's body and the fetus.

As for pickles, their pregnant women can eat, but not more than 2-3 average fruits per day. The product stimulates the production of gastric juice, which fuels appetite and can lead to a set of extra pounds. In position, and so often there is an increase in weight, why once again catch up on appetite?

When breastfeeding

Nursing mothers, like pregnant women, are familiar with hormonal changes that often translate into "food vagaries." It happens that it is simply impossible to overcome the desire to eat fragrant and crispy pickles.

Doctors do not prohibit the use of pickles during feeding. The norm for the day is 2-3 medium-sized vegetables. However, the product should be introduced into the diet only after the baby has turned three months old. First you need to eat a small piece of cucumber. If the child did not have alarming symptoms during the day, then you can safely eat the norm every day.

Symptoms that may occur in a newborn when eating mom pickles:

• rumbling in the tummy, increased gas formation;
• thirst;
• diarrhea;
• skin rash;
• whims.

Nursing mothers are better off choosing homemade preserves. Industrial canned foods may contain pesticides and other harmful chemicals. Do not eat pickles on an empty stomach, it is better to combine them with other dishes for breakfast and lunch.

Pickled cucumbers have a special taste and sourness. But they are especially harmful for the baby. They contain acetic acid, which can provoke problems with the gastrointestinal tract in infants. In the best case, this is fraught with colic in the child, in the worst - the development of dysbiosis.

The restriction in the intake of pickles is associated with the risk of swelling and weight gain in the mother herself. A nursing mother should always consult a specialist before introducing any “special” foods into the diet. After all, no matter how you would like to satisfy your gastronomic desires, the main thing in this period is the behavior and well-being of the child.

For kids

Kids eat what they allow mom and dad. Therefore, the responsibility for the nutrition of the child rests entirely with the parents.

Infants are strictly forbidden to use pickles and brine. In the first year of life, babies are fed mainly dairy food, which is absolutely not combined with cucumbers, especially salted ones.

The body of a child up to a year is not yet sufficiently developed to normally perceive and digest a product that is buried in salt and spices. Here is what experiments with pickles in the diet of babies can lead to:

• gastrointestinal disorders: bloating, diarrhea, abdominal pain;
• consequences of oversaturation with salt: thirst, swelling;
• allergic reactions to herbs and spices;
• negative effects on tooth enamel.

After reaching the age of 12 months, you can gradually add the product to the baby’s nutrition. Pickles whet the appetite and improve digestion, which can help mothers of children who are reluctant to eat. Before eating basic food, try giving your child a “chew” slice of cucumber to stimulate appetite. Be sure to make sure that the child does not choke, because the salted vegetables are quite slippery.

After reaching the age of five, the digestive organs of children are already able to digest various foods without problems. You can not be afraid of the consequences if the baby with pleasure "pops" pickles or even tastes the pickle.

Is it possible to eat pickles when losing weight

Pickles may well be considered a dietary product. If a fresh cucumber contains 15 kcal, then salted - only 11. All because the conservation process makes vegetables more watery. In the absence of contraindications, losing weight can safely include a product in their diet. However, do not forget about a sense of proportion. The use of a large number of salty foods prevents the body from eliminating excess fluid, as a result, the weight goes away more slowly, swelling may occur.

Simple cucumber mono-diet has gained wide popularity, that is, eating only salted cucumbers.

The advantages of the weight loss method:

1. High efficiency - more than 5 kg per week.
2. Cheapness. The vast majority of housewives do not even have to buy anything, everything you need is stored in jars in the basement.
3. Body cleansing. Mono-diets on vegetables clean the intestines like a brush.
4. Getting rid of the effects of overeating is a decrease in the volume of the stomach.

About 2 kg of product is allowed to be eaten per day, which should be divided into several doses. It is recommended to eat on such a system no more than 5 days. If the monotony is boring, then you can dilute the menu with herbs and a small amount of fresh vegetables.

Fasting days on cucumbers will help control weight and cleanse the body. A vegetable is able to replace salt in salads and other dishes.

Pickles in medicine

With diabetes

People who have diabetes have to change their diet and get used to the limitations. After examinations, the endocrinologist tells the patient what to eat and what is prohibited.However, the specialist is not able to paint information about absolutely all products, so diabetics often have questions about the safety of eating a particular food.

Doctors do not prohibit diabetics from eating pickles, and with elevated glucose levels they even recommend this product. The question is only in the composition of the marinade: if it contains sugar, then it is better not to use such cucumbers.

Diabetic patients are prone to problems with the gastrointestinal tract. Lactic acid in this case will have a beneficial effect on the digestive system.

The liver will be especially grateful for the use of pickles. After all, with diabetes, she has to process excess carbohydrates in the blood. Salted fruits are hepatoprotector, normalize the work of the body and make it more hardy.

Endocrinologists advise eating no more than 2-3 average fruits per day, dividing the number into several doses. With an ailment, frequent meals in small portions are advisable, therefore, it is better to simply combine cucumbers with other dishes.

Important: the glycemic index of pickles is 30 units.

With pancreatitis

Patients with pancreatitis, like diabetics, are forced to get used to a new diet with a large number of prohibitions. If a person suffers from this ailment, then pickles are strictly forbidden to him. And it doesn’t matter which phase is acute or chronic.

The main reason for the limitation lies in the ingredients of the pickles: spices, salt, lactic acid and the cucumbers themselves. Vegetables, both fresh and salted, can provoke fermentation in the intestine and even its purification. Spices and salt are bad for an inflamed pancreas. Such exposure to food leads to a significant deterioration in the patient's condition.

Although there are exceptions to the rules. Some patients, a couple of years after remission, try to include a minimum amount of pickles in their diet. In this case, it is important to monitor the reaction of the body and give up the product in a timely manner, if there is reason for concern.

With gastritis

To the question - is it possible to pickles with gastritis, gastroenterologists answer unequivocally - no. The ingredients have an irritating effect on the walls of the stomach, which leads to increased secretion of gastric juice. Also, conditions are created for the appearance of erosive foci. Thus, a passion for pickles can turn gastritis into a peptic ulcer.

For constipation

Salted, pickled cucumbers and brine are a great alternative to laxatives. It's all about the high content of water and fiber in the vegetable. If there are no contraindications, then with constipation you can safely drink cucumber pickle up to 4 glasses a day, as well as enjoy cucumbers and include dishes with pickles in the menu.

With gout

Gout is characterized by the deposition of uric acid crystals in the joints, which leads to swelling, pain and destruction.

Diet for disease is an important part of treatment and includes the exclusion of purines from the diet, which form uric acid upon decomposition. The source of purines is a number of products (sweets, alcohol, and others) that fall under a strict ban, including pickles.

Proper nutrition helps to normalize the metabolism and timely withdrawal of uric acid from the body, to relieve painful relapses.

With cholecystitis

The diet for the disease excludes foods that cause fermentation and irritation of the gastrointestinal tract. Spices, horseradish, acids are forbidden, in general, almost everything that is contained in pickles.Sodium, which is rich in pickles, leads to a retention of moisture in the body and stagnation of bile.

Harm and contraindications

The use is contraindicated:

• with atherosclerosis;
• hepatitis;
• hypertension
• urinary and cholelithiasis;
• jade;
• overweight;
• pyeloephritis;
• gout
• cholecystitis.

Is it possible to poison pickles

If you overdo it with fertilizers, then cucumbers will accumulate dangerous pesticides. No less harmful vegetables growing near the tracks - they absorb the salts of heavy metals from the exhaust gases. Symptoms of intoxication: cyanosis of the skin and nails, headache, dizziness.

Most often, the cause of pickling poisoning is the use of spoiled billets. It is better to abandon such an undertaking, no matter how sorry the products and their own labors. The symptoms of poisoning in this case are characterized by nausea, vomiting, diarrhea, headaches, low blood pressure, heart palpitations. Often the temperature rises.

Canned swollen lids may contain staphylococcus aureus and botulism toxin. In the initial stages, botulism is easily confused with conventional food poisoning. But then the symptoms are replenished with visual impairment, difficulty swallowing and breathing.

Mild degrees of poisoning are usually treated at home by washing the stomach with a weak solution of manganese and subsequent intake of adsorbents (activated carbon, enterosgel, smecta).

If the condition does not improve or deterioration is observed, then you need to urgently call a doctor. Sometimes with nitrate poisoning and botulism, hospitalization with specific treatment is required.

How to choose and store cucumbers

In the store you should opt for cucumbers in glass jars. The brine should be spiced and transparent to the lumen. A cloudy fill indicates product spoilage. The color of quality vegetables varies from green to olive. Ideal composition: cucumbers, water, salt, spices. Do not buy pickles with preservatives and dyes.

The most optimal choice is considered to be medium-salted canned food with the sign GOST 2014474.

If the contents of the jar exudes a sharp sour smell, then it is better to put up with an unsuccessful purchase and in no case use the product.

Storage: According to GOST, pickles are stored at a temperature of -1 to 4 degrees to 9 months. Pickled vegetables are recommended for use throughout the year. They can persist for several years, but due to vinegar in the composition they become very acidic.

Is it possible to freeze

Often, cucumbers, especially in large banks, are not possible to quickly consume. To save from spoilage, vegetables can be frozen. First you need to remove the cucumbers from the brine and dry. Then put the whole or cut into pieces in a bag. Next, place in the freezer, preferably in quick freeze mode.

Thawed vegetables should be eaten only after heat treatment, that is, as part of dishes.

How to pickle cucumbers: recipes

Pickled cucumbers with dry mustard

If you want to diversify the taste of a familiar dish with a spicy "speck", then this option is for you!

Ingredients:

• Dill with umbrellas - 2 pcs.
• Horseradish leaves - 1 pc.
• Currant leaf - 3 pcs.
• Cherry leaf - 3 pcs.
• Cucumbers
• Garlic - 3 cloves
• Salt.
• Water.
• Mustard is dry.

How to cook

1. Rinse vegetables, leaves and herbs. To dry.
2. Put spices and garlic at the bottom of the container.
3. Fill cans with cucumbers.
4. Pour 1 tablespoon into filled cans. mustard and 3 tablespoons table salt.
5. Fill the container with cold water, shake, close with nylon covers and put into storage in the cold.

Vodka Pickles

Alcohol will not only help maintain the elasticity of the cucumbers, but also make them even more crispy.

Ingredients:

• Vodka - 100 ml.
• Bay leaf - 3 pcs.
• Horseradish leaf - 3 pcs.
• Dill umbrella - 1 pc.
• Garlic - 2-3 cloves.
• Sugar - 3 tablespoons
• Salt - 2 tbsp.
• Cucumbers
• Water.

Cooking steps

1. Place the washed and dried leaves of laurel and horseradish, dill umbrella and garlic on the bottom of the container.
2. Fill cans with cucumbers.
3. Pour sugar and salt into each jar. Pour water, shake.
4. Cover the containers with gauze or glass lids and leave for three days. Remove foam regularly!
5. After fermentation, drain the brine into a pan and bring to a boil. Cook for 5 minutes. At the last stage add vodka.
6. Pour the jars with hot brine and immediately roll up.
7. Wrap blanks in a blanket and wait for complete cooling.
8. When the workpieces have cooled, put them in the cold for storage.

Diabetic Pickles Recipe

Diabetics are forced to strictly limit their diet throughout life. At the same time, it is difficult to abandon such familiar delicacies as crispy pickles. But, when buying ready-made canned goods in the store, one cannot be sure that they will not negatively affect the blood sugar level. Therefore, it is better to insure yourself and prepare guaranteed safe pickles yourself.

Ingredients based on a three-liter jar:

• Salt - 3 tbsp.
• Garlic - 1-2 heads.
• Horseradish - 2 sheets.
• Dill - a bunch of leaves and umbrellas.
• Currant leaf - 9-10 pcs.
• Water.
• Cucumbers - how much will fit in the bank.

Stages of preparation:

1. Rinse vegetables, herbs and horseradish thoroughly under a stream of cool water. Peel the garlic.
2. Wash jars well with soda, rinse, then scald with boiling water.
3. Cover the bottom of the can with half dill, horseradish, garlic and leaves. Lay cucumbers on top of about half the jar. Pour the second half of the ingredients onto the vegetables. Fill the jar with cucumbers to the throat.
4. Close the jar with a nylon or glass lid and leave for 10-12 hours, preferably at night.
5. When the time runs out, add salt to the jar and pour water.
6. Leave to ferment at room temperature. In the process, foam will form, so it is worth laying a rag under the container. "Wanders" pickle for about a week. If the liquid no longer bubbles when the jar is shaken, then it is time to move on to the next step.
7. Pour the brine into the pan, add a little water and 1 tablespoon of salt. Boil and then cool.
8. Pour the cans with the cooled brine, roll up the lids and store in a dark, cool place.

Why cucumbers become soft

Pickles are famous not only for their taste and aroma, but also for their special “crispness”. Often, housewives face a loss of elasticity in canned vegetables.

The most commonplace reason is a violation of harvesting technology. This includes:

1. Poorly washed containers.
2. Stacked too tight. The lower layers of the fruit can soften under pressure.
3. Lack of salt. The concentration of brine should be from 6% to 9%. The larger the cucumbers, the more concentrated the liquid should be.
4. Lack of spices, leaves and other ingredients, which also ensure the preservation of raw materials in proper quality.

Often, cucumbers lose their elasticity due to improper storage temperature.

Small green fruits are best kept in shape. Yellowed overgrowths are best used for other needs. The pickles go to the pickling, taken from the garden during the day, not later.

What can I cook with pickles: recipes

Cucumbers are widely used in cooking in fresh, salted, salted and pickled form. Some dishes without them are simply impossible to imagine.

The vinaigrette

Salads from a combination of fresh, boiled and salted vegetables will be a good remedy to stimulate the intestines and prevent constipation. For example, vinaigrette.

For salad you will need such components:

• Vegetables: carrots, beets, potatoes, green and onions, pickles.
• Green pea.
• Apples
• Refueling oil.
• Salt to taste.

Cooking

1. Wash the beets, carrots, and potatoes in the skin until tender.
2. Peel boiled vegetables, onions.
3. Dice all the ingredients, chop the greens.
4. Put everything in a deep bowl, add peas, salt and season with oil.
5. Mix. Enjoy your meal!

Turkey Azu

This Tatar dish is distinguished by its bright and piquant taste. Traditionally prepared from lamb, beef or horse meat. We suggest you try the option with turkey, which is suitable for diet food.

Ingredients:

• Turkey fillet - 700 g.
• Water - 0.5 l.
• Onion - 1 pc.
• Garlic - 1 head.
• Carrots - 1 pc.
• Potatoes - 5-6 pcs.
• Pickled cucumbers - 2 pcs.
• Turkey (thigh / fillet) - 0.7–1 kg.
• Sunflower or olive oil for frying.
• Sugar - 0.5 tsp
• Flour - 1 tsp (optional).
• Tomato paste - 3 tbsp.
• Favorite spices and herbs to taste.

Cooking steps

1. Cut the meat into bars no more than 1 cm thick.
2. Wash potatoes, carrots, onions, peel and cut into strips.
3. Heat the oil to a “haze” and fry the turkey over high heat for 5-10 minutes until a golden crust appears.
4. Remove the pan from the heat, temporarily put the meat in a separate bowl.
5. Put onion in the remaining oil and juice in a pan, sprinkle with sugar and fry over medium heat for about 7 minutes. Be sure to stir.
6. Add carrots to the onion with straws. Fry for another 5 minutes.
7. If you wish, you can sprinkle vegetables with flour, it will give the finished dish a viscosity.
8. Add tomato, mix. Fry for another 2 minutes.
9. While stirring pour water (or broth), bring the mixture to a boil.
10. Add meat, season with your favorite spices.
11. When the mixture boils again, send the cucumbers cut into strips to it. Simmer under the lid over low heat for about 20 minutes.
12. Heat oil in a separate pan and fry potatoes until cooked.
13. Combine the contents of the two pans and cook for another 5 minutes.
14. Turn off the heat and put garlic and some greens in the finished dish. Stir, salt if necessary.
15. Let it brew. Sprinkle with greens before serving.

Tartar sauce

A sauce with a delicate texture and interspersed with slices of pickles and herbs is a traditional Mongolian dressing for fish and poultry dishes.

What is needed:

• Pickled Cucumber - 1 pc.
• Vegetable oil.
• Lemon juice - 1 tbsp.
• Favorite greens.
• Mustard - 1 tsp
• Eggs (yolks) - 2 pcs.
• Salt, pepper to taste.

Cooking technology

1. Boil the eggs, peel. Grate the yolks through a sieve or knead with a fork. Proteins are not needed for the recipe.
2. Mix with mustard, beat.
3. Pour in a thin stream of oil without stopping whipping.
4. Add lemon juice, salt and pepper to taste.
5. Finely chop the cucumber or grate.
6. Finely chop the greens.
7. Mix all the ingredients.

The classic cold recipe is ready! Store in the refrigerator in a tightly sealed container for no more than two days.

How can I replace pickles

If the coveted ingredient was not in the refrigerator, it can be easily replaced with capers, pickles, canned green tomatoes and ordinary olives.

Can I give pickles to animals

Pets often beg for something tasty from their owners. Fiber is necessary for animals to cleanse the intestines. Fresh cucumbers in this case are useful for our smaller brothers, which can not be said about pickles. The amount of salt in them significantly exceeds the norm allowed by animals. The pet's digestive system and kidneys are unlikely to cope with such a load without consequences. The second danger lies in spices. This ingredient negatively affects the sense of smell of animals and can provoke poisoning.

Interesting facts about cucumbers

1. The history of cucumber as a vegetable crop is more than 6000 years old. They are mentioned in the Bible. For the first time, vegetables began to be cultivated by residents of the Himalayas. There plants can be found in the wild.
2. The emperor of Ancient Rome Tiberius was very fond of vegetables. It was during his reign that the first greenhouses for cucumbers were built.
3. In the gastronomic preferences of Napoleon, cucumbers were in one of the first places. He promised a reward to someone who comes up with a way to keep them fresh for a long time.
4. Europeans prefer smooth cucumbers, pimply representatives of the vegetable are called "Russian cucumbers."
5. This vegetable arrived on Russian lands in the 16th century.
6. In the "pimples" cucumbers lay off excess moisture.
7. In the Ukrainian city of Nizhyn there is a monument to cucumber.

Photo pickles