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In May, you can enjoy the scent of lilacs and lilies of the valley, the taste of the first strawberries and a wonderful barbecue experience that adds even more charm to the month. The start of the barbecue season is even more pleasing for those who love to experiment with new flavours and snacks, so we have so much delicious inspiration. Many of them include low-salt pickled cucumbers, a traditional Polish delicacy that is not only great for summer gatherings but also adds character to any dish. In the current article, we will introduce you to the health properties of this delicious vegetable and give you some ideas on how to use low-salt pickled cucumbers during the barbecue season.
Health properties of low-salt pickled cucumbers
Low-salt pickled cucumbers are not only tasty but also healthy. Low-salt pickled cucumbers acquire a wealth of nutritional properties through the short pickling time. They contain vitamins B, E, K, A and C. Among the minerals, we can mention potassium, magnesium, calcium, copper or zinc. Like all pickles, they are an excellent source of natural probiotics. In addition, low-salt pickled cucumbers are a source of dietary fibre, which provides a feeling of satiety and stimulates intestinal peristalsis, which helps remove harmful toxins from the body.
The wealth of nutrients contained in low-salt pickled cucumbers has a beneficial effect on the functioning of the entire organism, strengthening immunity, improving metabolism and providing essential micronutrients. With their antioxidant content, low-salt pickled cucumbers inhibit free radicals, thereby slowing down the skin ageing process and protecting against the development of cancer.
It is worth including low-salt pickled cucumbers in the daily menu, for both adults and children, because of their richness in vitamins and minerals. The habit of eating low-salt pickled cucumbers as a digestible and low-calorie alternative to sweets can be formed from an early age. It is also important to point out that the marinade for low-salt pickled cucumbers contains less salt than the marinade for pickled cucumbers, which may be important for people who should limit their intake of all pickles due to hypertension or kidney disease.
Low-salt pickled cucumbers in a starring role during the barbecue season
During the barbecue season, it is a good idea to use low-salt pickled cucumbers in a variety of dishes. Here are some inspirations to spark your imagination in creating culinary masterpieces:
Low-salt pickled cucumber salad – combine sliced low-salt pickled cucumbers with grilled vegetables such as peppers, courgettes or aubergines. Add chopped onion, fresh dill, olive oil and lemon juice. You can get a more filling version of the salad by adding grilled tofu. This salad can be the perfect addition to grilled meat or fish.
Tzatziki sauce with low-salt pickled cucumbers – grate the cucumbers, radish and optional fresh cucumber on a large-mesh grater and drain. Then combine natural or Greek yoghurt with olive oil, lemon juice, pressed garlic and finely chopped dill. Add previously grated ingredients and mix. This refreshing sauce is an interesting way of adding lightness to the flavour of grilled cuts of meat, vegetables and bread.
Low-salt pickled cucumber sandwiches – combine grilled bread with cottage cheese, chives and low-salt pickled cucumbers. Also add slices of grilled chicken, salmon or vegetables. Serve this tasty and filling snack, which gets a refreshing boost from the crunchy and juicy low-salt pickled cucumbers, at a summer gathering with friends.
Skewers with low-salt pickled cucumbers – create skewers in different variations by combining low-salt pickled cucumbers, pieces of cheese or tofu, red onions, peppers, courgettes, cherry tomatoes and mushrooms. Drizzle the prepared skewers with olive oil, sprinkle with seasoning and then grill until the vegetables begin to brown. This is a colourful and tasty snack that is sure to appeal to all guests.
Shrimps with low-salt pickled cucumbers – drizzle the shrimps with olive oil, sprinkle with optional salt and pepper, then grill on a hot grill for a few minutes on each side. Serve with finely chopped low-salt pickled cucumbers, lemon juice and parsley.
These are just a few examples of how to use low-salt pickled cucumbers in dishes on the barbecue. There are many possibilities, it is worth experimenting to discover your favourite way to use this traditional Polish delicacy.
Whether your culinary preferences are traditional or modern, low-salt pickled cucumbers are an excellent option to add variety to your menu during the barbecue season. Their unique taste and health properties make them worth including in your daily menu. We also encourage you to try our low-salt pickled cucumbers, using the inspiration shown earlier for including them in grilled dishes. Let the taste of tradition enrich your culinary experience and inspire you to experiment in the kitchen!