Pickle Recipes

The pickles are the result of lactic acid fermentation of vegetables. Fermentation is the transformation of an organic substance (fruit, vegetables, cereals, pulses, milk, fish, meat) under the action of enzymes or enzymes produced by bacteria or microscopic fungi. The pickles facilitate food digestion and improve assimilation especially of fatty foods, help the liver eliminate excess fat and prevent the presence and growth of pathogenic microorganisms in the digestive tract, which maintains a good condition of health. The pickles regenerate the intestinal flora and help faster recovery of patients avoiding the harmful effect of antibiotics on the intestinal flora  Then we share some delicious recipes specially chosen for your demanding menu.

Cucumber soup with pickles (served cold)

Yield: 3 to 4 servings

Ingredients

• 2 ½ cups of unsweetened plain yogurt (preferably homemade)
• 3 cucumbers, peeled and seeded either
• 1 cucumber, peeled and diced small
• 2 tablespoons of finely chopped mint , washed and disinfected
• 1 green onions with everything and stalk , finely chopped
• 1 can of pickles to taste
• 1 tablespoon of dill, finely chopped
• The juice of half a lemon
• Olive oil
• Sea salt

Procedure

1. Blend the yogurt with the 3 cucumbers, salt, half a cup of juice from the pickles, salt and lemon.
2. Pour into a saucepan and add the onion, diced cucumber, pickles and herbs the stirring very well.
3. Serve cold on a plate and add a line of olive oil on top. Garnish with finely chopped mint and some pickles. If you want you can add a little chili powder. This soup is ideal in hot weather.

Pickles with French fricassee

Yield: 6 servings

Ingredients

• 2 white potatoes , steamed , peeled and diced
• 2 tomatoes peeled and cut into cubes
• 2 tomatoes blended with a cup of juice from the pickles
• ½ cup of pickles
• 1 onion, chopped
• 1 red pepper , diced
• ½ teaspoon of cumin
• 3 cloves of garlic , minced
• Olive oil
• Herbs odor
• The juice of one lemon
• Sea salt to taste

Procedure

1. Fry in oil the garlic, onion, salt, pepper, the pickles, the herbs, olives, tomatoes (diced and liquid), lemon.
2. Cook for 4 minutes.
3. Add potatoes immediately (without churn), and let seasoning 3 more minutes.
4. Turn off and let stand 5 minutes.
5. Serve with a salad of spinach, tomato and lettuce. Delicious.

Delicious pizza with pita bread and pickles

Makes: 3 servings

Ingredients

• 10 pitted ripe tomatoes
• 15 basil leaves
• one green and one red pepper , diced
• 1 cup of pickles
• 1 cup of mushrooms
• Manchego cheese to taste
• 1 bag of pita bread pita (ten pieces)
• 1 tablespoon of Italian herbs
• 2 cloves of garlic
• Olive oil
• Sea salt to taste

Procedure

1. Blend well the tomatoes, the Italian herbs, oil , salt, garlic and basil.
2. Fry this sauce a few minutes in a pan (if eaten raw is healthier)
3. Put this sauce on pita bread and expand
4. Add now the onions, mushrooms, pickles , peppers ( reserve some for garnish)
5. Cover with manchego cheese to taste
6. Place the pizza in the oven or in a tightly covered pan to melt the cheese and toast the bread lightly.
7. When the cheese is well melted, remove and decorate the pizza with some pickles.
8. Serve warm.

Broccoli Quiche with Pickles

Yield: 5 servings

Ingredients

• 1 cup of blanched broccoli large and separated into sprigs
• 1 cup or 250 ml. of cottage cheese
• ½ cup of finely chopped pickles
• ¼ cup of liquid buttermilk or plain yogurt without sugar
• 1 egg yolk
• Manchego cheese (optional )
• 2 egg whites beaten ( with egg tyema )
• 1 pinch of nutmeg
• 3 scallions, chopped ( stems and all )
• Sea salt to taste
• Wholemeal pie dough
• Pie special Mold

Procedure

1. Blend cottage cheese with yogurt or buttermilk
2. Pour into a bowl and add the beaten eggs, nutmeg, pickles, sea salt and scallions. Stir well.
3. Place the dough (previously prepared as directed on package ) to pie mold previously greased with butter or olive oil.
4. Pour the mixture over the pasta. Add the broccoli and some whole pickles for garnish.
5. Cover with a little Manchego cheese (optional )
6. Bake at 150 ° C (oven preheated to 180 degrees) for 20 minutes down to 125 ° C and cook for 10 minutes or bake according to your oven.

Aztecs with pickled mushrooms

Yield: 5 servings

Ingredients

• 1 kg. of mushroom
• ½ cup of pickles
• ½ cup of finely chopped onion
• 2 pasilla chilies cored and cut into strips (optional)
• 2 cloves of garlic, finely chopped
• A sprig of chopped epazote
• Olive oil or sunflower
• Salt to taste

Procedure

1. Fry in a little oil all ingredients except mushrooms for 4 minutes.
2. Add now the mushrooms, reduce heat and sprinkle with a few drops of lemon.
3. Turn off and let stand 5 minutes.
4. Serve warm.

(3 votes, average: 4.00 out of 5)

Loading...

About the author