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A Second Chance At Life For Food: Pickles

Pickling, a process that gives food more flavor and longer shelf life with just a few ingredients.

An inimitable addition to many dishes, the world of pickles is filled a wide range of options to top off any meal from sandwiches to stews. Sometimes we end up with more food than we know what to do with and pickling was invented for just such moments. It is incredibly easy, and you can pickle almost anything and keep it fresh and flavorful for months.

You can get creative with the flavors you’ll add to the salt & vinegar and discover unique flavours right in your kitchen while saving precious food from going to waste.

You can start with a classic, such as cabbage, cucumber, and lemon or try something completely different. It’s your creation, so don’t be afraid to try new vegetables and fruits. Benefits of Homemade Pickles:

 Protection Against Common Cold

 Pickling preserves the vitamins, minerals, and antioxidants of vegetables and fruits. For example, pickled beets are a great source of polyphenol, and cabbage is an excellent source of betalain. You can rely on this duo to boost your immune system in the winter since they both are a great source of antioxidants.

Immune Boosting

 A fermented food, pickles contain bacteria that is beneficial for our digestive system and the building of K vitamins in the intestines. K vitamin plays a crucial role in helping the blood clot, preventing excessive bleeding. 

Here are a few of our favorite pickle suggestions to try whenever you have extra in your hands: Pickled Cherries, pickled lemon, pickled orange, pickled tangerine, pickled garlic.