Pickles and health benefits

Pickles and health benefits


Since it is already October, the frost could come at any time in the next few days. My tomato plants are outside, and the chance of them ripening is slim. So how can you make the most of all these green beauties?

Well, when your tomatoes reach their full size, you can pickle them, and your gut will thank you. Green tomatoes are what I call the late-season red tomatoes that have not yet ripened as the temperatures have cooled. They have a firmer texture and are much less juicy than ripe tomatoes. If you love pickles, you will love pickled green tomatoes as well.

My recipe for green pickles is a mixture of green tomatoes, cauliflower, carrots, garlic, dried dill, and spices in brine.

Pickled green tomatoes will keep in a cool place like the refrigerator or your pantry for up to 3 months.

This recipe takes 30 minutes or less to prepare and involves simple steps like washing the jar, the vegetables, peeling the garlic cloves, making the brine, etc.

Health benefits of green tomatoes:

  • Green tomatoes are rich in vitamins A and C, powerful antioxidants that boost the immune system and help our body fight off colds and various diseases. One cup of green tomatoes provides about 42 milligrams of vitamin C, half the recommended daily amount of vitamin C for women. Vitamin C is also essential for bones and skin (it helps prevent wrinkles).


  • They have a muscle-building effect

New research shows that green tomatoes contain a compound called tomatidine that can help build muscle. The dietary supplement industry is already using this remarkable discovery to develop healthy and natural supplements for muscle building. Studies have shown that tomatidine can help reduce muscle weakness. As we age, we begin to lose muscle mass. After 30, physically inactive people can lose between 3% and 5% of their muscle mass per decade. Even active people lose some muscle mass. Menopausal women struggle with a loss of muscle mass due to the natural decline of estrogen. Being a menopausal woman myself, I can attest from personal experience how much work it takes to maintain muscle mass and optimal weight. Switching to a healthy, nutrient-dense diet is crucial at this stage of your life. Regular exercise combined with healthy eating habits can be the key to optimal health.

  • Helps Eye Health

Green tomatoes are rich in beta-carotene, which allows our bodies to produce vitamin A, vital for eye health.

  • It helps your gut stay healthy.

Green tomatoes are a good source of fiber which is responsible for gut health. They also help with constipation.

  • Lowers blood pressure

They contain a lot of potassium which helps in lowering blood pressure. One cup of green tomatoes provides you with 367 milligrams of potassium.

How can you use pickled green tomatoes?

First of all, these pickles are vegan and gluten-free.

  • This blend of pickled vegetables can successfully replace a salad, so you can eat them as a side dish with your grilled meats and add more vitamins and minerals to your meal.
  •  Sneak them onto your sandwich
  • There are times when my meal calls for a spicy flavor, or I do not have time or the right ingredients on hand to make a salad. These pickles are the salvation in this situation as they bring all the health benefits to my body at the same time.

It depends on your imagination and taste buds how you use the pickles.


Let us take a closer look at the health benefits of pickles in general.

The ancient Greek physician Hippocrates said nearly 2500 years ago, “All diseases begin in the gut.” Today, studies have shown that almost 70 percent of our immune system is located in the gut. I like to think of our immune system as our inner doctor. Robust health means a robust immune system. In short, if you take care of your gut, you will stay healthy.

I like pickles because they provide my body with a healthy dose of probiotics, which are live microorganisms that are essential for a healthy gut. About trillions of these tiny creatures make up our gut microbiome and are crucial for healthy digestion.

Researchers from Israel have discovered the link between gut bacteria and obesity. By analyzing your gut microbiome, they can develop a personalized diet for weight loss. Since we are all unique individuals, our gut cultures are also different.

A first conclusion is that pickles in brine are suitable for your gut health because they are naturally fermented and therefore contain probiotics. It is not the case with veggies pickled in vinegar.


If you do not pickle your veggies and buy them at the store, look for “naturally fermented” on the label.

How to prepare your pickles in brine:

As I told you before, pickles in brine are rich in probiotics, which are essential for your gut health.

  • As a rule of thumb, the ratio of salt to water is one tablespoon of sea salt to 4 US cups (1 liter) of water.
Let us take a look at the ingredients:
  • Filtered water: depends on the number of vegetables you are canning
  • Sea salt – see the ratio above
  • Dried dill
  • Green tomatoes
  •  Carrots cut into round or oblong slices
  • Small cauliflower florets
  • 2 small stalks of celery
  • 1 or 2 bay leaves
  •  Peppercorns and mustard seeds


Tips :

  • First of all, it depends on what you have on hand when you make your pickles. You can use green tomatoes, cucumbers, carrots or green tomatoes, cauliflower, carrots or cucumbers, cauliflower, carrots, etc. The vegetable combination is your choice.
  • If you want to pickle cauliflower, you need to follow the steps below:


– Place water, salt, and bicarbonate of soda in a large bowl. Add the cauliflower florets and let them sit for 30 minutes. Then rinse it under running water.

Make sure the cauliflower florets are covered with water. This water mixture will remove the chemicals or any worms from the cauliflower. Rinse it under cold running water and place it on a clean towel to dry. The ratio of water to bicarbonate of soda that I use is one heaping tablespoon of bicarbonate of soda to 4 US cups of cold water. And about one tablespoon of salt.


  •  Wash your jars with hot water and let them dry.
  • Wash the vegetables. Peel and slice the carrots. Peel the garlic
  • Put the vegetables in the canning jar.
  •  Add the garlic and spices between the vegetables. Leave 1 to 2 inches from the top of the canning jar.
  •  Prepare the brine: Place water and salt in a saucepan and bring to a boil over medium heat. Stir to dissolve the salt. After the initial boil, turn off the heat. Allow the brine to cool for 5 minutes.
  •  Using a ladle, slowly pour the brine over the vegetables
  • Make sure the vegetables stay under the brine.
  • Seal the jar with a lid, but loosen it to allow the gasses to escape.
  • Let the vegetables brine for three to five days, depending on room temperature. In a warmer place, the vegetables will pickle faster.
  • Seal the jar and store it in a cool place like the refrigerator or a cool pantry.

If it’s too salty, rinse it before serving.


  • To avoid breaking the jar when pouring out the hot brine, place 1 or 2 metal knives under the jar. Since I was using a large canning jar, I spread four blades evenly under the jar. It is an old trick I learned from my mother.



  • If the brine level drops during the fermentation process, boil up some water and salt in the right proportions and slowly pour it in. Do not forget to put the metal knife under the jar to avoid cracks.



As always, I would love to hear from you. Please leave a comment below about your experience with pickles. I’d love to know what your favorite vegetable combination is for pickling.


Best wishes, Gabby




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