Due to its probiotic feature, we export our pickled cucumbers, gherkins, cabbage, beets and rosemary, which are mostly consumed during the winter months, as homemade and absolutely without additives.
The vinegar and fermentation process in the pickles increases the number of beneficial bacteria and is important for our health. Homemade pickles should definitely be consumed, and the vinegar used while making pickles should not contain any preservatives.
As HillGıda, we will continue to serve with our homemade preservative-free vinegar and pickles.
Which pickles do we make?
Cucumber Pickles
Sauerkraut
Pickled Beets
Rosemary Pickles
Piccalilli
OUR HOME MADE PICKLES
In our facility, pickled gherkins, cabbage, beets, mixed pickles, peppers, capers and rosemary pickles are made. It has no additives, only fermented with vinegar and salt. Preservatives make pickles lose their probiotic properties. Let’s eat and recommend homemade pickles to strengthen the immune system.
Benefits of Pickles:
Pickles, which has a very important place in Turkish cuisine culture, has also been found to have many benefits in terms of health. Pickles are rich in beneficial bacteria, both from their own juices of fruits and vegetables it contains, and because of their fermentation with vinegar. This means a strong intestinal flora and the associated immune system is strong. Increasing the variety and density of probiotic bacteria in the intestinal flora is also a strong shield against cardiovascular diseases.
Pickle juice also;
– Reduces cramps,
– Pickled beetroot is good against anemia.
– They are good for constipation because they are fibrous.
– Due to the antioxidant properties of vegetables, it is also protective against cancer.
