LOADED WITH GUT HEALTH-PROMOTING PROBIOTICS, EXTREMELY BENEFICIAL FOR DIVERSIFYING GUT FLORA AND UPPING YOUR HEALTH IN NUMEROUS WAYS. RESEARCH SUGGESTS THAT PROBIOTICS MAY PROMOTE CLEARER SKIN, BETTER IMMUNE FUNCTION AND INCREASED GASTROINTESTINAL HEALTH.
PICKLES CONTAIN NATURAL ANTIOXIDANTS FOUND IN FRESH FRUITS AND VEGETABLES, AND WHILE COOKING CAN BREAK DOWN THESE HEAT-SENSITIVE NUTRIENTS, THE FERMENTATION PROCESS PRESERVES THEIR NUTRITIONAL PROFILE AND ANTIOXIDANT QUALITIES.
THE PICKLE JUICE ITSELF BOASTS EVEN HIGHER AMOUNTS OF THE FREE RADICAL-FIGHTING AND IMMUNE BOOSTING ANTIOXIDANTS C AND E.
EATING PICKLES WITH YOUR MEAL MAY HELP PREVENT BLOOD SUGAR SPIKES, THANKS TO THE VINEGAR CONTENT.
NOT TO MENTION, PICKLES ARE SIMPLY DELICIOUS, AREN’T THEY? AND WHEN MADE AT HOME, YOU DECIDE WHICH FLAVOURS GO IN.
INGREDIENTS ------------------
12 small carrots
1 1/4 cup water
1 1/4 cup white vinegar
2 tbsp salt
spices and herbs [e.g. bay leaves, peppercorns, coriander seeds, whole allspice berries]
1 teaspoon sugar [or xylitol]
2 garlic cloves,
optional:
red pepper, sliced
green or red chilli pepper, sliced
fresh dill
1L jar with rubber seal
METHOD ---------------------
Mise en place - get all ingredients and accessories you’ll need.
Wash the jar, its lid and the rubber seal in boiling water. Leave to dry. You can pop it into hot oven to speed the process of drying.
Wash, peel and cut carrots and other veg you may choose to add [i.e. red pepper].
Place the vegetables in a jar, leaving some space for brine.
In a saucepan with a pouring spout mix water, vinegar, salt, sugar & spices and bring to boil.
Pour the brine over the carrots. When the jar has cooled slightly, close it tightly. When it reached room temperature, put it in the fridge. Carrots prepared this way can be stored for up to one month.
Serve with Black Bean & Chilli Dip, hummus or on its own.
They also go great with vegan burgers - check out these recipes:
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