Pickled cucumbers: benefits and harms for the human body

The culinary traditions of many Slavic peoples revolve around the use of cucumbers in various forms. These vegetables are eaten fresh, added to salads, salted, pickled, and are the basis of popular salads and rassolniks. There are numerous recipes for preserving them.

This crispy product adds vibrant flavor to meat and fish dishes and various side dishes. Taste and benefits pickled cucumbers Its nutritional value and virtually complete harmlessness to the adult body make this product an indispensable part of our diets. When consumed correctly, it helps normalize body weight and gastrointestinal function, improves skin condition, and has a beneficial effect on overall health.

The health benefits of pickled cucumbers

The positive or negative impact on the human body depends on the preparation method. Pickled cucumbers significantly increase appetite, improve digestion, and help remove cholesterol from the body.

Chemical composition

Iron and phosphorus, which cucumbers accumulate during the pickling process, help normalize hemoglobin levels, strengthen bones and teeth, and promote a healthy metabolism. This product contains vitamins A, E, C, PP, and B vitamins, which boost immunity, stimulate hair growth, strengthen nails, and promote protein and carbohydrate synthesis. These vegetables are rich in iodine compounds, which normalize thyroid function.

Pickled cucumbers contain probiotics and beneficial bacteria that stabilize the gut microflora. When pickled, lactic acid is produced during the fermentation process, which lowers blood cholesterol and normalizes blood pressure.

Pickled vegetables have a long shelf life without losing their beneficial properties. Their sour taste stimulates appetite and improves digestion. The high liquid content effectively oxygenates the body. The product neutralizes and eliminates alcohol from the body.

Caloric content

Among fresh vegetables, it is recommended to choose small specimens whose seeds are still in their embryonic state.

The calorie content of a vegetable directly depends on its growing conditions. For example, 100 grams of fresh, open-field-grown vegetables contain 14-15 kcal, while greenhouse-grown vegetables contain 10 kcal. Lightly salted vegetables contain 11-13 kcal, while pickled vegetables contain 15 kcal.

Use in folk medicine, medicinal recipes

Traditional medicine has long utilized the plant's medicinal properties. Cucumber juice was used for general body cleansing, and its use as a cosmetic product has become widespread.

In cosmetology

Cucumber lotions, toners, and masks are widely used in cosmetics, promoting effective whitening and clearing of freckles, acne, and age spots. For these purposes, it is recommended to apply the juice of young cucumbers to problem areas 2-3 times a day. However, not everyone knows that fresh cucumbers aren't the only ones used in cosmetics. Pickled cucumbers are also beneficial.

It can be used for oily skin in several ways:

1. Freeze the liquid and wipe your face with ice cubes. This remedy is effective for rashes and enlarged pores.
2. Hand baths with room-temperature brine are helpful. Avoid soaking for more than 10-15 minutes.
3. Brine foot baths will soften calluses and relieve fatigue.

For weight loss

For low-calorie diets, it's recommended to choose pickles prepared naturally, without vinegar. This method preserves the maximum amount of organic acids, reducing calorie content. Cucumbers have a laxative effect.

For a hangover

Excessive alcohol consumption inevitably results in a hangover, characterized by the leaching of salts and dehydration. A hangover is accompanied by headaches, nausea, weakness, fever, and a deterioration in health.

Cucumber brine consists of water and dissolved salts of various origins. Dill, a key ingredient, effectively relieves headaches. The brine effectively cleanses the blood and prevents intestinal fermentation. Drinking the brine quenches thirst, stabilizes blood pressure, reduces headaches, and stimulates metabolic processes.

For constipation

Thanks to their high water and fiber content, pickles actively affect the intestines, acting as an excellent natural laxative. Positive results can be achieved by consuming both the cucumbers themselves and their brine. To prepare the brine, it is recommended to soak the cucumbers in salt water for at least a month. For constipation, drink 4 glasses of fluid per day. Another remedy is to combine 1 cup of brine, 2 tablespoons of sunflower oil, and 1 tablespoon of honey, and take it three times daily.

For diabetes mellitus

It is believed that salted and pickled cucumber products are beneficial for diabetics, so they are recommended to be included in the diet of patients.

These products work as follows:

• normalize carbohydrate metabolism in the body;
• facilitate the work of the pancreas;
• protect the liver;
• promote the removal of excess potassium;
• help to select the exact dose of insulin;
• prevent excess weight gain.

For mild to moderate illnesses, these salty foods can be safely included in the patient's diet.

For corns and calluses

For such problems, pickles are used externally. To prepare the remedy, they must be crushed into a paste. Apply the prepared mixture to the callus and secure with a bandage. Put a sock on top. Leave it overnight. In the morning, remove the bandage and steam your foot.

To get rid of corns, bumps, calluses, and even fungus, it is recommended to use baths with warm cucumber brine.

Is it healthy to eat pickles during pregnancy?

In the early stages of pregnancy, most women crave pickles. This is caused by the following physiological issues:

• hormonal changes occur;
• due to dehydration, the body requires replenishment of moisture;
• Due to toxicosis, the female body strives for cleansing.

In particular, the vegetable is rich in sodium salts, which are important for the formation of amniotic fluid. It also contains many vitamins and essential minerals. Including this type of pickle in your diet helps boost your metabolism and improve heart and vascular function. It helps remove toxins and cleanse the body. A small amount of this lightly salted product can even relieve persistent headaches.

Cucumbers grown in the garden without the use of chemical fertilizers and preserved in jars are the healthiest for women during this period. This product will not cause any allergic reactions. Vegetables of questionable origin should be avoided. Furthermore, it is important not to use additional preservatives when pickling.

However, pregnant women are not recommended to consume large amounts of salt, as excess salt can cause swelling, so excessive consumption of pickles can also be harmful.

The main contraindications and health risks of pickled cucumbers

When properly prepared and consumed judiciously, pickled cucumbers offer significant health benefits. Moderate consumption of cucumbers is enjoyable, complementing and enriching the flavor of various dishes. However, kidney dysfunction can lead to fluid accumulation within the tissues and edema. If you have kidney problems, it's best to avoid pickled, sour, and salty foods.

Pickled cucumbers are contraindicated in the following cases:

• dysfunction of the liver, stomach;
• stones in the gallbladder or urinary bladder;
• renal failure;
• hypertension, heart and vascular pathologies;
• atherosclerosis, obesity.

If you have these illnesses, pickled cucumbers are harmful to your health, so it's best to avoid them.

The following limitations should also be taken into account:

1. Eating large amounts of vegetables in a short period of time can cause a sharp drop in blood pressure. Therefore, people with low blood pressure should consume them with caution.
2. The acetic acid in pickles can damage tooth enamel.
3. Increased appetite has a negative impact on people prone to weight gain.
4. In the later stages of pregnancy, you should also avoid salty delicacies due to the risk of developing edema and kidney damage.

Recipes for pickling crispy cucumbers

To produce high-quality pickles, it's important to choose the right source material. When doing so, consider the following criteria:

• it is better to choose small young cucumbers;
• preference should be given to firm cucumbers with thick skin;
• the skin should not be smooth, but have pimples and black spines;
• Good coloring of suitable vegetables is dark green without yellowness;
• The taste of cucumbers should be sweetish.

This will strengthen the vegetables' structure and make them more elastic. Different recipes vary in the addition of specific spices. Some include allspice, mustard seeds, cloves, oak bark, cherry and oak leaves, basil, and tarragon. Most often, classic pickling ingredients are used: currant leaves, dill umbels, garlic cloves, horseradish, and black peppercorns.

Step-by-step recipe:

1. Glass jars should be boiled together with lids for 10-15 minutes.
2. Before placing on the bottom of the jar, the greens should be coarsely chopped.
3. Larger cucumbers are placed on the leaves along with the spices, and the smaller ones are placed on them as tightly as possible.
4. Pour in the prepared brine, place horseradish and currant leaves on top.

In the first case, dissolve the salt in hot water, add dill, horseradish, and oak leaves, and boil for a few minutes. Then pour the brine over the cucumbers, cover, and place in a double boiler for 10-15 minutes. Roll up the jars, turn them upside down, and cover with a towel until completely cool.

With the cold method, vegetables placed in jars with spices need to be filled with cold brine and covered with plastic lids.

Answers to frequently asked questions

During the pickling process, cucumbers are enriched with minerals, vitamins, nutrients, and compounds. They can be used for weight loss, prevention, and treatment of various conditions. Contraindications are limited to medical advice.