Food, Natural Home Remedies

Pickles – Health Benefits and Effective Natural Remedies

Before telling you my secret pickling recipe – which you can use for any vegetable that you may think of, I want to tell you all about the healing properties of pickled vegetables, such as pickled green tomatoes, cauliflower, and white cabbage.

So, without further ado…

Pickled Green Tomatoes – Hepatoprotective & Anticancer Effects


When they are consumed in their natural raw state, the green tomatoes are toxic to the body, affecting our liver and our nervous system. However, when you consume pickled green tomatoes, something truly amazing happens: the toxic substances are inactivated, and those with therapeutic value are actually amplified.

Studies conducted in recent years have shown that the active principles with fantastic healing potential can be found in the skin and pulp of the green tomatoes; and they are unmatched substances in the world of medicinal plants or medicines. Here’s why:

Viral Hepatitis Treatment 

A German study has shown that substances (called alkaloids) inside the pickled green tomatoes help prevent the proliferation of the hepatitis viruses, blocking in particular the proliferation of hepatitis C virus. These pickles are so therapeutically active that, in combination with the mistletoe leaves, they are successfully administered to people who have not responded well EVEN to the most advanced interferon-based treatments.

Cancer Treatment

A research done in 2010 in South Korea has shown that green tomatoes contain natural cytostatic substances, which cause the self-destruction of tumor formations.

Related: Six Liver Healing Tips and Prevention Tricks Proved by Science

Pickled Cauliflower – Hormone Regulator & Nerve Protector

The cauliflower contains high quantities of vitamin C, B6 and potassium, as well as a category of substances with a very powerful antioxidant effect, called sulphorphides. This astonishing combination of substances is great for a number of diseases, including:

Prevention of Degenerative Nerve Diseases 

The active properties of cauliflower protect the nervous system against degenerative processes. In fact, those who consume it can remain mentally and physically well into their old age.

Prevention of Cardiovascular Diseases 

Cauliflower contains large amounts of potassium; this is a mineral that helps regulate heart rate and blood pressure. It also prevents the oxidation of fats and cholesterol in the arteries, preventing cardiac ischemia and disturbances in the brain. Last but not least, pickled cauliflower also acts as a blood fluidizer, thus helping to stop the formation and migration of blood clots. Talk about performing wonders!

Related: Cauliflower – The Anti-Cancer Food with Incredible Healing Properties

Pickled White Cabbage – An Immunoregulator & Anti-Obesity Remedy

Also known as the queen of pickled vegetables, its secret lies in its very large content of antioxidants, correlated with enormous fiber content and an incredibly small number of calories. Its leaves are used internally and externally to treat over one hundred diseases:

Respiratory Infections, Antibiotic Treatments 

A study done in South Korea has shown that animals fed with pickled cabbage after being infected with the famous and feared bird flu virus (alias H5N1) survived to a much higher extent than those treated by allopathic methods. How is this possible?

Through the incredible and immunostimulatory qualities of the vertebrae, given by the vitamin C and B complex, and the friendly gut bacteria it contains. These are also a valuable help during antibiotic treatments since they prevent the installation of candida and the immune deficiencies that occur frequently after an antibiotic treatment.

Asthma, Skin Allergies 

To those suffering from a severe allergic sensitivity, (i.e., bronchial asthma, hives) it is recommended to consume a portion of pickled cabbage, mixed with onion and horseradish. When consumed for a period of over 6 months, the pickled white cabbage regulates your immune system’s responses, reduces the intensity of allergic processes, and gradually relieves diseases triggered or amplified by them.

Related: Butterbur – The Plant That Combats Migraines, Headaches & Allergies

How to Pickle Different Vegetables in Brine

The great part is that you can take a 2-liter recipient and pickle different vegetables, altogether.

Here’s what you need:

  • 2 pounds of green tomatoes
  • 3-4 horseradish strips
  • 6-7 cloves of garlic
  • 1 carrot cut into rolls
  • 10 celery sticks
  • 2-3 dried dill stalks
  • 2-3 dry thyme twigs
  • 2 leaves of celery green
  • 1 chili pepper (optional)
  • for the brine: 2 liters of water and two tablespoons of coarse salt (and not table salt since it’s not good for pickling).

Pickling process:

  1. Wash all the vegetables very well.
  2. Cut the celery and the carrot into slices.
  3. Now, at the bottom of the jar, place a few dill stalks, the thyme stalks, a bit of horseradish, and half of the amount of carrot and celery.
  4. Then start adding the whole green tomatoes. Stuff between them the garlic cloves and the peppers, as well as the rest of the carrots and celery.
  5. At the top of it all, add the rest of the dill, thyme and horseradish.
  6. Put all the vegetables into the jar.
  7. Then boil the water and when it reaches the boiling point, add the salt.
  8. Let it boil for 5 more minutes.
  9. Then remove it from the stove and let it cool for 5 minutes.
  10. Now, you need to pour the brine in the jar; however, before doing that, and to prevent the jar from cracking when adding in the extremely hot brine, you need to place it on a metal tray or place a few metal cutleries underneath it. That’s it.

Aldo, don’t throw away the remaining of the brine. You’ll need it the next day.

For the first 24 hours, you’ll need to let the jars unsealed. The next day, the brine will form a foam, which you shouldn’t remove. After 24 hours, add one tablespoon of vinegar, then use the remaining brine to fill in the jar and hermetically seal the jar. Store it in a cool, dry place.

It should take about 1 to 2 weeks for the pickles to be ready. Wash them before consuming.

How many pickles should you consume?

300 grams/day consumed during main meals are enough for you to benefit from their astounding healing powers. You should also consume at least two liters of water a day, so that your kidneys won’t be affected at all by the great amount of excess salt they have to eliminate.

For those who are not allowed to consume a high salt intake due to hypertension or certain kidney problems, it is recommended to un-salt the pickles, by leaving them in a bowl filled with water, overnight.

Were you aware of these health benefits?

I look forward to reading your replies, and don’t forget to LIKE and SHARE.

To your health!

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