Pickling is the process of preserving or extending the shelf life of food by fermentation in brine (into a solution of salt and water. )or immersion in vinegar. The pickling procedure typically affects the food's texture and flavor. The resulting food is called a pickle, or, to prevent ambiguity, prefaced with pickled. There are many health benefits of pickling, but the most talked-about benefit is the fact that they are probiotic. Because of the fermentation process, they are good sources of bacteria that can help to balance and maintain beneficial gut flora. Helps digestion. So fermented pickles are full of good bacteria called probiotics, which are important for gut health. Fights diseases. Cucumbers are high in an antioxidant called beta-carotene, which your body turns into vitamin A. May ease muscle cramps. Curb (suppress)sugar spikes.Beyond the classic cucumbers, other vegetables that work well for pickles include beets, bell peppers, cauliflower, carrots, radishes, turnips, garlic, and green chilis.In Pakistan, Pickle plays a vital role in traditional meals such as "daal chawal ", any type of lentil with rice. It's also a staple food item somewhere with parathas.It's famous for its sour and tangy taste.
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