Cucumber (kg)

Cucumber comes from an annual plant that belongs to the cucurbitaceae family. It is a summer vegetable, but you can find it all year round thanks to greenhouses. They are elongated in shape and about 14cm long. Their skin is green, but it lightens when they ripen. Properties and benefits: Cucumbers are rich in vitamin C and B, and as for minerals, potassium stands out along with trace elements like silicon and manganese. It is a vegetable rich in water, minerals, and antioxidants. Therefore, it helps us stay hydrated and improves our blood circulation. Being rich in potassium and magnesium, it can help prevent cramps during physical activity. It helps with intestinal transit and regulates our blood sugar due to its fiber content. It aids in fluid elimination and maintains good health in hair, nails, eyes, and skin. It also regulates blood pressure thanks to the combination of fiber, potassium, and magnesium, and takes care of the heart. It detoxifies the body, aiding in the elimination of uric acid. It helps with headaches, and this is due to its content of vitamin B, sugar, and electrolytes. It is a great skin moisturizer thanks to its vitamins B and C, which is why it is used in masks or moisturizing products. Nutritional value per 100g: Energy 11.73kcal Protein 0.70g Fat 0.20g Carbohydrates 1.90g Cholesterol 0.00g Fiber 0.50g Storage and tips: The best way to store cucumbers is in the refrigerator, in the drawer designated for vegetables. But to make them last longer, you can wash them when you bring them home and remove any excess moisture. Once they have dried well, you can put them in a bag with holes for ventilation. It is better to consume them with the skin as it retains all its fiber and minerals. Recipe and kitchen use: Basically, cucumbers are a food that is consumed raw, whether added to salads with a drizzle of oil or in natural smoothies. But you can also sauté them with vegetables, blend them with mint, gratin them with béchamel, or stuff them with vegetables. Today, we will explain how to pickle cucumbers so you can enjoy them all the time. You should cut the cucumber into thin slices, leave them in a bowl with coarse salt for 40 minutes. In another bowl, add 140ml of white vinegar, 70ml of water, fine salt, 1 tablespoon of sugar, and a garlic clove, and you can add any spice you like. Stir until the salt and sugar are no longer visible. Once the 40 minutes for the cucumber have passed, rinse them and place them in a jar with the previous mixture. The procedure is to add a few slices and then the liquid, again some slices and more liquid. Repeat until you reach the top of the jar. Finally, put it in a water bath to create a vacuum.