How to Make Your Own Cool, Crispy, Delicious, and Nutritious ‘Refrigerator Pickled Cucumbers’

Refrigerator pickled cucumbers are delicious, fresh, and crispy. They’re an absolute refreshing delight.  And — you can make your own.  It’s easy!

Cucumbers are one of the world’s best superfoods — they’re extremely beneficial to your health.  They’re bursting with nutrients.

Here’s more on this amazingly cool, crispy, refreshing, and nutritious treat.

The Health Benefits of Cucumbers Are Amazing!

The scientific name of cucumbers is Cucumis sativus.  They belong to the same botanical family as melons — including cantaloupes and watermelons.

The health benefits of cucumbers are amazing!

Cucumbers contain unique polyphenols called lignans.  Lignans offer a number of health benefits.  They’re antioxidants — having both soluble and insoluble fiber. They also have anti-estrogenic effects.

The lignans in cucumbers are secoisolariciresinol, pinoresinol, and lariciresinol.  Recent research suggests that lignans help to reduce the risk of cardiovascular disease.  Additionally, they’re linked to reducing the risk of ovarian, uterine, breast, and prostate cancer.

Here are the main health benefits of lignans.

  • Lignans are antioxidants. They help to support the immune system.
  • They compete with estrogen, which may help with menopausal symptoms.
  • Lignans are phytonutrients that may help regulate hormone levels.
  • Lignans inhibit certain enzymes that are needed to convert testosterone to DHT. The result is improved prostate health due to lower DHT.
  • Lignans inhibit HSD enzyme, which may reduce the stress hormone cortisol.

Preventing Cancer Cell Signaling Pathways

Cucumbers contain the triterpene phytonutrients cucurbitacins A, B, C, D and E.  These phytonutrients have been the major focus of some wide-ranging research that has been examining their abilities to prevent cancer cell signaling pathways.

Fresh cucumbers show they can improve anti-oxidant levels within the body and prevent pro-inflammatory substances, like nitric oxide and COX-2.  The mixture of fluids, electrolytes, and alkalizing elements makes this garden delight one of the world’s best foods for boosting energy levels.  They’re also a fantastic source for stimulating the body’s natural detoxification process and stabilizing blood pressure.

Cucumbers are a superfood. They’re also full of ionic potassium, magnesium, and vitamin C, which give them a powerful alkalizing effect within the body.  Additionally, they’re rich in fluids that hydrate the joints, tissues, and skin. They’re one of the absolute best foods for the health of the liver, joints, kidneys, and skin.

Let’s Get Started Pickling

Organic cucumbers are the best choice for this recipe.  If you don’t have a garden, you may want to consider taking a trip to your neighborhood or nearby farmer’s market and get some fresh ones. Here’s why.

You may have noticed the coated wax on store-bought cucumbers. Usually, sprayed pesticides coat these cucumbers.  If you’re unable to find organic cucumbers — and you have no choice but to buy them at a supermarket — before eating them you should peel off the green skin, rather than wash them.

If you decide to wash them, be aware that many of the sprayed chemicals don’t come off the wax.  Unfortunately, if you peel the green skin off — you’ll miss out on the vitamin C and fiber the peel has to offer.

So, let’s get started pickling this cool, delicious, nutritious delight.

Here’s the ingredients:

  • One quart jar with a lid
  • 2-3 cucumbers
  • 2-4 cloves of garlic
  • One tablespoon of dry dill, or five sprigs of fresh dill
  • 3 tablespoons of white distilled vinegar
  • ½ – 1 tablespoon of pickling salt, canning salt, sea salt, or kosher salt (use sparingly to taste)
  • Filtered or distilled — enough to top off the jar
  • ¼ tsp red pepper flakes (optional)
  • 20 black peppercorns (optional)

Directions:

  • Cut your cucumbers into discs, sandwich slices, or spears.  Place them into the jar with all the ingredients — except the water.
  • Once the ingredients are placed in the jar — fill the jar to the top with distilled or filtered water.  Then, screw the lid on very tightly.
  • Shake the jar up to distribute the liquid and ingredients.  Leave the jar on your counter for at least 12 hours.
  • After 12 hours has passed, check the lid and make sure it’s screwed on tightly.  Shake the jar again, then place it on the counter upside down for another 12 hours.
  • Your pickled cucumbers are ready after the jar has sat for a total of 24 hours.

Now it’s time to enjoy your pickled cucumbers!  Store your jar in the refrigerator.  It will remain cool, fresh, crispy, and tasty for at least a month.

You can use this recipe with just about any vegetable.  After your refrigerator pickled cucumbers are gone, use the remaining juice with other vegetables — like onions, peppers, cauliflower, beans, and more.  You decide.  And don’t forget to add your own spices.

Be creative — and enjoy!

Source

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