Pickled cucumber

Description

Pickled cucumber is a crunchy, green cucumber subjected to lactic fermentation, with a distinctly sour-salty, refreshing taste and a hint of dill and spices. It resembles a fresh cucumber, often with slightly wrinkled skin and an intense green color, and when cut, it releases an aromatic, tangy scent typical of pickles. It is low in calories, providing small amounts of vitamins (especially K and A) and minerals like potassium, and thanks to the presence of lactic acid bacteria, it supports gut microbiota and digestion. However, it is important to remember the high salt content, which limits consumption in cases of hypertension. Pickled cucumbers are perfect as an addition to sandwiches, salads, meats, and burgers, are the base of cucumber soup, and are a great ingredient for sauces and snacks. They should be stored in a jar in brine, tightly sealed in the refrigerator; once opened, care should be taken to keep them completely submerged in the brine, which prolongs freshness for weeks, and in the case of pasteurized ones, they lose some probiotics.