PICKLES...KUCH KHATTA KUCH MEETHA..!!

Traditional pickles are made by immersing cucumbers or other vegetables in briny water, then allowing them to ferment. This produces a potent health food that resists spoiling for months on end

“Pickling” refers to preserving food by

immersing it in acid. Although many pickles

are now made with vinegar (acetic acid),

traditionally they were made by immersing

vegetables in salt water and allowing them

to ferment. Probiotic bacteria would produce

lactic acid, which would in turn preserve the

vegetables and turn them into “pickles.”

That means that like many other fermented

foods, raw pickles are full of healthy probiotics

that improve digestive and immune health.

The pickling process increases the vitamin C concentration of foods and creates nutrients

that help boost your body’s iron absorption. Pickled foods made with vinegar (ideally as an

adjunct to traditional raw pickling) also boost the immune system, aid the digestive system,

improve joint and bone health and blood pressure, and fight urinary infections. Traditional

pickles are also made with mustard and turmeric, which are potent superfoods. To find raw

(unpasteurized) pickles, look in the refrigerated section of your grocery store.