The Nutritional Value of Pickled Cucumber and Its Benefits

Cucumber is one of the most famous vegetables that is used in the pickles industry at the global level. Consequently, the consumption of pickled cucumber has increased after the expansion of ready-to-eat foods all over the world, as when talking about pickles, in the United States, the cucumber pickle is the intended one. Nowadays, the pickled cucumber industry depends on choosing cucumbers within developed and special criteria, as there are specialized companies that supply farmers with cucumber seeds to supply factories with cucumbers. Some companies distribute the seeds to farmers to ensure compliance with its standards and then move the cucumbers after harvest to collecting stations where they are separated into different sizes, and then exposing it to cleansing procedures to remove the stems and flowers of the plant and any external materials, and then it is moved to the factories by refrigerated carriages to preserve its form and appearance, and it is manufactured when it arrives.

The Nutritional Value of Pickled Cucumber:

According to the US Department of Agriculture, one cup of pickled cucumber, equivalent to 23 pieces, contains various nutritional groups, which contains: Fats, carbohydrates, protein, and fiber, and it is free of saturated fats and cholesterol, as the proportions of these groups are greatly varied.

Benefits of Pickled Cucumber:

1.Pickled cucumber maintains the balance of beneficial bacteria that help in promoting a healthy digestive system, in addition to reducing the damage that results from the constant use of antibiotics.

2.It works to relieve stomach ulcer pain by treating the problem of increased production of stomach acids.

3.Maintains the health of the liver and protects it from chemicals and their damage.
4.It increases bone strength because it contains a high proportion of minerals and vitamins.
5.Maintains normal blood sugar levels by adding vinegar when making pickled cucumber.

Disadvantages of Pickled Cucumber:

1.The excessive eating of pickled cucumber causes a large number of ulcers in the stomach and intestines.
2.Spicy cucumber pickles cause gastrointestinal infections.
3.The unpasteurized pickle cans, such as plastic containers, and inappropriate storage methods are prone to toxic fungi.

The Steps of Pickling Cucumber:

1.The small, cohesive, and regular shape of cucumbers are chosen. The washing process of fruits doesn’t carry out unless they are contaminated with dust to maintain the natural flora of the lactic acid bacteria that make the lactic fermentation of cucumbers. Therefore, if non-fermented cucumbers are produced, the fruit washing process must be carried out carefully.

2.The fruits of the cucumber are classified into several sizes/shapes, and each size is pickled separately, due to the regularity of the pickling process for each size, and to ensure that there is no variance in the degree of pickling for the resulting cucumber.

3.Pickling containers are prepared, if the pickling process is done at home, metal cans/jars are used, but if it is at small factories, wooden containers with a capacity of 50 kg are used. In factories, large tanks are used, with dimensions of 16 feet for diameter and 6-8 feet for height, with stirring fans provided, in addition to the appropriate means for drawing and pumping solutions within them.

4.The fermentation containers are filled with an appropriate amount of brine (7.5-10), to prevent the cucumbers from being crushed when emptying them into the containers, especially with large size.

How Pickled Cucumbers Are Prepared for The Market:

Sour pickle:
Pickled cucumbers are prepared by placing them in pots and covered with vinegar at a concentration of 4-5% and closed tightly for a period until the ingredients are balanced, after which the spices are added as desired and the acidity in the product reaches 2-2.5%.

Sweet pickle:
It is prepared by adding vinegar and sugar to pickled cucumbers, provided that the acidity in it is not less than 2%, and the sugar percentage ranges between 20-40%, as these additions are completed gradually so that the fruits do not crunch.

Pickle with dill
Pickled cucumbers are packed in a 5-6% brine solution, with the addition of 3-4% vinegar + 8 kg of dill / 100 kg of pickled cucumbers, which are placed in alternating layers with the cucumber in the containers, and left for a suitable period until it acquires the flavor of dill.

We at, Zadona Agro-Industrial Company, one of the Sinokrot Holding Companies, and the first Palestinian company specialized in agricultural industries and pickles, are distinguished by the manufacture of pickled cucumber with high quality and international standards. To know more about our company please follow us on social networks.

Sources:
https://www.acnut.com/v/images/stories/pdf/offers_health_food/1.pickles.pdf
https://ar.wikipedia.org/wiki/%D9%85%D8%AE%D9%84%D9%84
https://www.dalelkelzeraee.online/2013/09/pickling-cucumber.html
https://test.hyatok.com/%D9%81%D9%88%D8%A7%D8%A6%D8%AF_%D8%A7%D9%84%D8%AE%D9%8A%D8%A7%D8%B1_%D8%A7%D9%84%D9%85%D8%AE%D9%84%D9%84