Canning Ploughman’s Pickle
Just the mere mention of pickles is enough to make you drool right away. Pickles are indispensable parts of cuisines in many parts of the world. In India, pickles are made by preserving the raw stuff such as vegetables and fruits in oils while vinegar is used in western countries.
In other countries such as Korea, China, and Japan, veggies are preserved in spices or soy sauce.
According to Nilon’s, many people don’t consider pickles to be good as far as nutrition is concerned. However, they actually offer several benefits in many ways.
For one, pickles fermented with the use of salt can promote growth of good bacteria which helps control bad bacteria in the gut. This then improves digestion.
Some studies also discovered that consuming fermented foods such as pickles on a regular basis can lower risks of asthma, skin diseases, and some auto-immune disorders.
Aside from the better taste, pickles made with vinegar can also help boost your immune system that keeps diseases at bay.
Eating pickles can also help reduce joint pain. It is proven that vinegar can breakdown unwanted deposits of calcium in your joint that can reduce the inflammation.
For those suffering from urinary tract infection, it is recommended to eat pickles containing vinegar due to its anti bacterial and anti fungal properties that fight infection and inhibit growth of E coli bacteria.
Pickles made from certain vegetables such as radish, carrots, and cucumber are rich in fiber that helps in better food digestion.
Healthy Canning gives tips on how to make your own Ploughman’s pickle so you can indulge and enjoy the benefits of pickles anytime you want!
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