Don't Miss Out: Why You Should Pickle Cucumbers and How It Boosts Your Immune System

I recently discovered an amazing scientific study that taught me a thing or two about probiotics and boosting my immune system naturally with none other than... pickled cucumbers. 

The research appeared on an American website called "ScienceDirect," stating that cucumbers traditionally pickled contribute greatly to health and strengthening the immune system and actually serve as a natural probiotic alternative. 

Interestingly, the study specifically mentions cucumbers pickled in salt, not vinegar, because only in the interaction with salt are the bacteria responsible for boosting the immune system created. Let me explain: 

The illustration: A detailed and enlightening explanation of the health benefits of traditionally pickled cucumbers

In the pickling process, lactic bacteria are formed, which are bacteria that surround us all the time and feed on different sugars. After they feed, they produce acid which is also produced in our muscles after exertion and is called lactic acid. 

If the process is done under optimal conditions and the bacteria are not exposed to oxygen at all (perhaps this is the place to remind you not to open the jars prematurely out of curiosity) - you get especially tasty pickled cucumbers. But that's not yet the 'cherry on top.' 

If you are really, really patient, wait at least three weeks before opening the jar. Why? The main reason is a bacterium named L. BREVIS, which our immune system just 'loves.' This bacterium does very well for it and serves as a completely natural probiotic. 

So how do you make traditionally pickled cucumbers? Here's a short and to-the-point recipe: For every cup of water (only mineral, as the country's tap water is full of chlorine and the chlorine harms the fermentation process) put a tablespoon of coarse salt, and add some garlic cloves, dill, and allspice.